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Bread

Vienna Bread

A yeast bread with a soft, velvety dough, baked until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Vienna Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Dissolve the yeast in ½ cup of cold water.

  2. Combine the milk and water, add the salt, and heat to lukewarm (about 80°F).

  3. Stir in the dissolved yeast, then add enough flour to make a stiff batter and beat thoroughly.

  4. Add more flour to form a soft dough, then knead on a floured surface until soft and velvety.

  5. Place the dough in a buttered bowl, brush the top with melted butter, cover with a towel, and let rise for 3 hours or until doubled in size.

Shape and bake

  1. Shape the dough into loaves or rolls and place in pans, butter the tops, and let stand for 1 hour or until light.

  2. Preheat the oven to 400°F (200°C) and bake until nicely browned, about 45 minutes to 1 hour.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Forms the dough structure, which traps gas and sets into the crumb when baked.
Yeast
Produces gas as it ferments, causing the dough to rise and become light.
Milk
Adds richness and softness to the crumb and helps browning on the crust.
Salt
Controls yeast activity and strengthens the gluten for a more even texture.

The step that matters

Heating the milk and water to lukewarm. Yeast works best around lukewarm temperatures; if the liquid is too hot it can kill the yeast, and if it is too cold the dough rises slowly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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