Vienna Bread
Ingredients
Directions
Prepare
Scale off dough at about 22 ozs.
Let it rest for about 20 minutes.
Shape the dough into a round loaf.
Proof the loaf for 30 minutes.
Bake
Brush the top with clean water.
Make two cuts across the top with a sharp knife.
Transfer to the oven with a little steam.
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.
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