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Vienna Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Vienna Bread

Ingredients

Directions

  1. Use milk instead of water and omit the Indian meal.

  2. Shape the dough into long, pointed loaves.

  3. Place the loaves in covered boxes dusted with Indian meal.

  4. Let them rise, then wash with water.

  5. Transfer to a baking peel and make three slanting cuts across the top.

  6. Bake in a steam oven on the bottom rack.

  7. If you don't have a steam oven, wash with thin egg wash and keep steam in the oven by baking with other goods or using a pan of wet sawdust.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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