Vienna Bread Bread Machine Recipes

VIENNA BREAD (BREAD MACHINE)

Steps:

• 1. Place all the ingredients in the bread pan according to the order in the manufacturer's directions. Set crust on medium and program for Basic or French bread cycle. This recipe is not suitable for Delay Timer. Remove immediately from pan and cool to room temperature on a wire rack before slicing. Yield: (1) 2 pound loaf
• 2. If you do not have a bread pan, you can make this by hand the old fashioned way. Make the water a little less hot as the hand can stand in a small bowl and sprinkle the yeast, spreading it all around the cup carefully. Do Not Stir! Set aside and prepare a large bowl with vegetable spray.
• 3. In yet another large bowl, combine the flour (reserve 1 cup aside)the gluten, sugar and salt. Add butter cut into thin slices or 1/2 inch pieces. Add yeast mixture and mix with your hands until well mixed and a ball starts to form. Dump out on a floured surface (use some of the reserved flour) and knead thoroughly for 10 minutes, adding flour as necessary. After kneading, the dough should appear elastic and smooth and be difficult to continue kneading. Place the dough in the prepared pan, smooth side down, and then pick it up and turn it upside down. Cover and allow to rise for 90 minutes in a warm place, free of drafts.
• 4. After the 90 minutes has passed, dust the counter or pastry board lightly, and divide dough into halves. Shape each half into a loaf and place in prepared loaf pans. Cover and allow to rise again in a warm place free of drafts for another 30 minutes. Bake in a 350 degree oven for about 55 minutes. When bread is done, it will be a medium brown color, and sound somewhat hollow when you thump it. Remove from oven, and allow to sit in pan for about 3 minutes. Turn out on a cooling rack, and baste crust with butter.
• 5. FYI: To make rolls or pigs 'n' blankets, instead of forming dough into two loaves, take each half and form a uniform cylinder. Cut each cylinder into eight sections. Take each section and form the roll you prefer to make. For pigs 'n' blankets, I just make large disks and fold them over the hot dog, securing with a little water. After these rise, they will only need to bake for about 15-20 minutes.

VIENNA BREAD (BREAD MACHINE)

Steps:

• Add all ingredients to the pan according to the order in the manufacturer's directions.
• Set crust on medium and program for the Basic or French Bread cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

ITALIAN VIENNA BREAD 2007

Steps:

• Biga or Sponge:.
• Make the sponge the day before 12 to 20 hours before.
• 1 tsp yeast sprinkled over the one cup warm water, let it become foamy and bubbly, that way you know the yeast is good and active. Add in the one cup flour, and stir well to combine, it will be soupy. Cover tightly with saran wrap and place on counter top overnight. I place in my microwave out of the way, and out of drafts. This biga will bubbly and come up to the top of your bowl but then will fall back down into the bowl after a while, so just make sure your bowl is a larger one to begin with.
• When baking time is ready the next day, or 20 hours later, I then proceed.
• First step one: sprinkle the 1 teaspoon yeast over 1/4 cup warm water and let stand until bubbly about five or ten minutes. This shows that yeast is fresh and active.
• In your large mixing machine bowl, place yesterdays biga which is bubbly and soupy looking again, and very elastic into the bowl with flat beater.
• Add 1/4 cup cold water with the beater going slowly just to mix .
• Add after the five or ten minutes of resting the new yeast mixture, and continue with the flat beater slowly combining well.
• Add the remainder 3/4 cup cold water and blend.
• Add the 1 cup all purpose or bread flour, and combine, still using just a slow speed.
• Change now to the dough hook and add the other 2 1/4 cups flour and table salt.
• With the dough hook still on low speed .
• You will have a sticky dough.
• The dough will be soft sticky but holding itself around the dough hook, while at the same time cleaning the sides and bottom of the bowl.
• If at that time its still puddles at the bottom of the bowl while kneading on number three or four speed, add in the tablespoons of flour, one at a time kneading all the while. I have added two to three tablespoons as listed in ingredients for this purpose. Remember just add until its cleaning the bottom and sides of bowl, this must be a wet and sticky dough, not firm and heavy. Weather is an important factor with flour.
• Sticky to touch the dough, but yet doesn't stick gobs of dough to your fingers.
• It will be sticky, elastic and soft.
• Knead a good ten minutes with your hook.
• Oil bottom and sides of a very large bowl.
• With wet fingers drop the dough into the bowl and turn dough over so all is oiled well.
• Cover with saran wrap and then a towel, and place out of the way of drafts.
• Rise until it is 2 1/2 to 3 times its size. It will look blistered and soft.
• Line a large jelly roll pan with parchment and lightly flour, set aside.
• Place some flour onto the bread board or counter top and with wet fingertips, scrape the dough from the sides and bottom of the bowl gently.
• Slightly stretch dough brushing the flour off the bottom and out of the way.
• You just want the flour there to keep it from sticking, you are not adding more flour into the risen dough.
• Place shaped stretched loaf onto the floured parchment, lightly flour top so that saran doesn't stick.
• Cover with the saran , again with a towel, and let rise for 1 1/2 hours to 2 hours, until doubled.
• It has risen sufficiently when you poke it with two fingers gently and it leaves the impression, it doesn't spring back. If it springs back then leave a little while longer to rise.
• Place in hot preheated oven 425 degrees, and bake 30 minutes, turn upside down and continue another 10 minutes, until golden brown, and hollow sounding when tapped.
• Remove to wire rack to cool completely.
• Do not cut and eat -- Let cool Completely this will give you a better flavoured bread.