Kummelweck Rolls Or Vienna Bread Recipes

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KIMMELWECK ROLLS



Kimmelweck Rolls image

A New York State favorite, a kimmelweck roll is a hard roll similar to a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. The salt and pepper sticks make a great snack something like pretzels. From "The Neighborhood Bake Shop," by Jill Van Cleave posted in response to a recipe request. Preparation time is approximate.

Provided by Molly53

Categories     Yeast Breads

Time 2h20m

Yield 8 rolls

Number Of Ingredients 11

2 1/2 teaspoons active dry yeast (1 envelope)
1 cup water, lukewarm
2 tablespoons vegetable oil
1 tablespoon sugar
1/2 tablespoon salt
1 teaspoon honey or 1 teaspoon barley malt syrup
2 large egg whites
3 -3 1/4 cups bread flour (preferably high-gluten)
1 tablespoon water
coarse salt, and
caraway seed, for sprinkling

Steps:

  • Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
  • Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.
  • Stir to dissolve the sugar.
  • Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
  • Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.
  • Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour).
  • Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
  • Return the dough to the work surface and divide it into 8 equal pieces.
  • Shape each piece into a smooth round, then flatten the rounds slightly.
  • Place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
  • Cover loosely with a towel and let rise for about 30 minutes.
  • Preheat the oven to 425°F
  • Combine the remaining egg white and the 1 tablespoons water in a small dish and blend.
  • Brush the rolls lightly with the egg white wash.
  • Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
  • Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
  • Bake for 5 minutes.
  • Quickly open the oven door, sprinkle the rolls again with water, and close the oven.
  • Bake the rolls for about 20 minutes more, until browned and crisp.
  • Cool the rolls on wire racks.
  • **For a Vienna Loaf:
  • Follow the recipe directions for rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends.
  • After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired.
  • Bake in 400°F oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes).
  • **For Salt and Pepper Sticks: Follow the recipe directions with the following exceptions: Omit the second rise.
  • Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet.
  • After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds.
  • Do not spritz with water.
  • Bake for about 18 minutes.

VIENNA BREAD



Vienna Bread image

Make and share this Vienna Bread recipe from Food.com.

Provided by pattikay in L.A.

Categories     Yeast Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 9

2 (1/4 ounce) packages yeast
1 cup warm water
2 tablespoons sugar
5 -6 cups flour
1 cup milk
1 tablespoon salt
3 tablespoons butter, melted
1 egg yolk
1 tablespoon milk

Steps:

  • dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough.
  • cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
  • add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
  • work in as much of the remaining dough as is needed to make a stiff dough.
  • turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic.
  • form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
  • cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
  • punch down dough and form into 2 oblong loaves or large braids.
  • put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
  • beat together egg yolk and milk and brush the loaves with the glaze.
  • put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
  • bake loaves for 20-35 minutes more, till golden brown.

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