Kummelweck Rolls Or Vienna Bread Recipes

KIMMELWECK ROLLS

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

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.