Recipes > Breads > Vienna Bread

Vienna Bread


  • 2 pounds of Vienna flour
  • 2 ounces of butter
  • 1 ounce of German yeast
  • 1 pint of milk
  • 1 teaspoonful of salt


Rub the butter well into the flour, and add the salt.

Make the milk tepid, and mix smoothly with the German yeast.

Make a well in the middle of the flour, and stir in the milk smoothly.

Knead very lightly for a minute, and then put the dough to rise in a warm place for two hours.

When it has well risen, make it into rolls or fancy twists.

Set them to rise on floured tins for about ten minutes.

Then bake in a quick oven from ten to twenty minutes, according to their size.

When nearly cooked, brush them with a little milk or white of egg to glaze them.


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The Skilful Cook (1905).

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