VIENNA BREAD – EASY AND HOMEMADE #dinner #meals

 

Vienna Bread is a completely scrumptious and overwhelming Austrian bread that one should attempt. I last refreshed this formula in April 2016, and from that point forward, this formula has earned in excess of a million site hits and is one of the most famous plans on my blog. Vienna Bread can be made looking like rolls or loaves. It is milder than customary European loaves (i.e., Italian rolls and French loaves), and has a fine surface with tight pieces and has a sweet taste. You can give scrumptious impromptu speeches, french toasts, flame broiled cheddar sandwiches, or different sandwiches with your preferred filling. You can even serve Vienna Bread as a side with soup or pasta. My family cherishes toasted Vienna Bread with a spread of delicate room temperature margarine, and it gets over in the blink of an eye. Its hard not to eat these delights when they come out of the broiler. Trust me; they are just overwhelming.

While getting ready Vienna Bread, we add sugar to the batter that enables the covering to brown quicker. The expansion of fat as milk and spread assists with softening the mixture and furthermore brings about a shortening of gluten strands. Subsequently, Vienna Bread winds up being exceptionally delicate within, in spite of having moderately close scraps.

Truly, I have not taken a stab at setting up a Vegan Vienna Bread. If I somehow managed to attempt this rendition later on, I would supplant margarine with veggie lover spread, milk with any non-journal milk, and brush the risen move with a vegetarian egg wash. In the event that you are uncertain what a vegetarian egg wash is, at that point here is my variant that I use for sweet (non-exquisite) plans. One piece of Agave nectar raced with two pieces of non-journal milk. The warmth in the stove causes – (1) the sugars in the agave nectar to caramelize and give the bread its mark brilliant earthy colored outside layer (alongside sugar in the mixture), and (2) the proteins in the non-journal milk to breakdown and give the bread a glossy completion once the water content dissipates.

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Ingredients

• 1 packet Active dry yeast ( 2 1/2 tsp)
• 2 tbsp Sugar
• 1 1/3 cup Fat free skim milk
• 1 tbsp Salt
• 3 1/2 cup + 2 tbsp All purpose flour
• 3 tbsp Unsalted butter (softened)
• 1 Egg wash (beat an egg with pinch of salt)

Instructions
Step I

1. In a bowl, add warm fat free skim milk, sugar and mix well. Sprinkle yeast.
2. Cover it and keep it undisturbed for 10 minutes. Let the yeast activate.

Step II

1. Add salt and all purpose flour to the yeast mixture and mix.
2. Transfer the dough to working surface. Add the softened butter and knead it using palm and heals of your hand for about 8 to 10 minutes till you get a soft dough. I have not added any additional flour while kneading.
3. Transfer the dough to a bowl. Cover and keep it aside for 45 minutes to 1 hour or until it is doubled in size.

Step III

1. Transfer the dough to working surface. Divide the dough into 6 equal portions. I have not used any extra flour.
2. Shape each piece into ball. Cover it with kitchen towel and let it sit for about 15 minutes.

Step IV

1. Flatten each ball to remove any air bubbles and shape them tightly into sandwich rolls or shape of baguettes.
2. Place these rolls on baking pan at least 3 to 4 inch apart. Brush it with egg wash.
3. Using sharp knife or razor blade score at least 10 times.
4. Let it proof again for 1 hour.

Step V

1. Preheat the oven to 450 degree F. Brush the loaves with egg wash again if desired.
2. Bake for about 15 minutes or until done.
3. Allow it to cool down.
4. Vienna Bread is ready. Serve and enjoy.

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