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Liisa’s Vienna Bread – ABM (almost)
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Yield
- 1 loaf, 10 serving(s)
Categories
- Bread
- Yeast Breads
Cuisine
- Austrian
- European
Dietary
- Low Cholesterol
Allergens
- Wheat
- Milk
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
This is my Vienna bread recipe that is the standard request at potlucks, dinners and my kids favorite (they'd eat this over store bought any day). I do use my bread machine to do the dirty work--but I love the smell of the bread baking from my oven..so I prefer to bake it there. I especially like to make toast with lots of butter the next day (if there is any left). The taste is really good and goes well with any meal.
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Equipment
Bread machine, oven, baking stone
Ingredients
- 1 1/4 cups water
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 tablespoon oil
- 3 tablespoons powdered milk
- 3 cups bread flour
- 2 1/2 teaspoons yeast
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Instructions
Place in bread machine in order given.
I use the dough setting on mine- just for the mixing and raising.
When dough is complete- roll out in rectangle and form long loaf.
Let raise again-- approx. 20 minutes.
I use a clay stone for baking.
Bake at 375 degrees for approx. 25 minutes.
If using the bread machine for baking-- use the light setting.
Keep Cooking
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