Liisas Vienna Bread Abm Almost Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VIENNA BREAD (BREAD MACHINE)



Vienna Bread (Bread Machine) image

Make and share this Vienna Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup water
1/2 cup milk
3 tablespoons unsalted butter, cut into pieces
3 cups bread flour
2 tablespoons sugar
1 tablespoon gluten
1 1/2 teaspoons salt
1 3/4 teaspoons rapid rise yeast (or 2 1/4 t. bread machine yeast)

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



Italian Vienna Bread 2007 image

I call this Vienna Bread because it is exactly like the one we buy in the local bakery, only this has more flavour. It has a chewy crust, fluffy light but chewy centre, yet when toasted it is crisp as crisp as can be. This looks long but read it over and you will see that it is similar to everything that you do now when making a bread, so it is easy. What makes it even easier is that the kneading is done with your Kitchen Aid mixer and dough hook, but can be done by hand also. This recipe has a biga that is started the day before and left overnight 12 to 20 hours.

Provided by andypandy

Categories     Yeast Breads

Time P2D

Yield 1-2 loaves, 12 serving(s)

Number Of Ingredients 11

1 teaspoon dried yeast granules
1 cup warm water
1 cup bread or 1 cup all-purpose flour
1 pinch sugar
1 teaspoon dried yeast granules
1/4 cup warm water, 110 degree f
1/4 cup cold water
3/4 cup cold water
3 1/4 cups bread or 3 1/4 cups all-purpose flour
2 teaspoons table salt
2 tablespoons flour

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.

Nutrition Facts : Calories 39.7, Fat 0.5, SaturatedFat 0.1, Sodium 473.2, Carbohydrate 7.5, Fiber 0.5, Sugar 0.5, Protein 1.3

LIGHT WHEAT, VIENNA STYLE BREAD



Light Wheat, Vienna Style Bread image

This is my take on Beth Hensperger's Vienna Bread for automatic bread machines. Vienna bread has a fascinating history, starting in Austria. The recipe was taken to Denmark in the 19th century and further developed there including use of steam to cook the loaves. It's really more like many of today's French breads. This recipe uses a sponge that sits overnight at room temperature to develop an improved flavor. I tested this bread with no sponge, a 4 hour sponge and an overnight sponge. The flavor is noticeably better with an overnight sponge. I've made this completely in a bread machine and using a mixer and baking it as an oblong loaf which is the traditional shape. Vienna Bread is usually made with bread flour and certainly bread flour can be used entirely for this recipe.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 11h35m

Yield 15 serving(s)

Number Of Ingredients 11

9 ounces water
3 tablespoons butter (in pieces, softened)
2 tablespoons sugar
1 cup whole wheat flour
1/4 cup bread flour
1/2 teaspoon yeast (instant or machine yeast)
1 3/4 cups bread flour
3 tablespoons powdered milk (optional)
1 tablespoon gluten (optional)
1 1/2 teaspoons salt (table salt)
1 1/2 teaspoons yeast (instant or machine yeast)

Steps:

  • The night before baking, make sponge by combining all ingredients in a large bowl.
  • Mix thoroughly and cover with plastic wrap and a cloth.
  • Let sit at room temperature overnight or up to 12 hours.
  • The next day, add the dough ingredients to the sponge and mix well.
  • Knead by hand or mixer with dough hook until all ingredients are incorporated and for about 5 minutes more.
  • Cover dough and let sit for 15 to 20 minutes.
  • Knead for 5 to 7 minutes or until smooth.
  • Move dough to an oiled bowl, cover and let rise until doubled in volume. A straight sided clean container is best for this or a large graduated measuring cup. This is best at room temperature but can take 1 1/2 hours or more but can be accomplished at 90F in an oven or microwave using hot water as the heat source in about 45 minutes.
  • When doubled, stretch and dimple dough to form a rectangle and roll tightly back toward yourself, forming an oblong shape and place on baking paper or parchment to rise. I use an oblong brotform. Cover with plastic wrap sprayed with oil.
  • Preheat oven, stone or baking sheet, and an empty pan to hold water to 375°F.
  • When doubled in volume, score diagonally with sharp knife or razor blade and place in the oven.
  • Pour 1 cup of hot water into the empty pan to generate steam.
  • Cook for 35 minutes or until 180 to 210 F internal temperature.
  • Note: This is easily made in your bread machine, including the sponge. Just mix the sponge on dough cycle and unplug machine and close lid. The next day, either cook on basic cycle or use dough cycle and hand form and bake loaf in the oven.

Nutrition Facts : Calories 116.2, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 250.2, Carbohydrate 20.4, Fiber 1.5, Sugar 1.8, Protein 3

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.

LIISA'S DINNER ROLLS (ABM)



Liisa's Dinner Rolls (ABM) image

Soft egg dinner roll. These are our families favorites for holiday dinners - but we make them for almost any reason. I've even used this recipe for hamburger buns! They end up being rather large or good size rolls! They freeze well too - if you wrap well. Very tasty!!! You'll probably not switch to another after trying this one! (Cook time does not include the time on bread machine dough cycle).

Provided by LiisaN

Categories     Yeast Breads

Time 35m

Yield 15 serving(s)

Number Of Ingredients 8

1 cup water
1 egg, beaten
1/4 cup sugar
2 tablespoons butter, softened
1 tablespoon dry milk
3/4 teaspoon salt
3 1/2 cups bread flour
3 teaspoons yeast

Steps:

  • Place ingredients in order given.
  • Set bread machine on dough setting.
  • Once cycle is done-- roll out into 15 balls (mine generally are about golfball size).
  • Place in greased 9x13 pan.
  • Let rise until doubled in size in warm place.
  • Bake in 350 degree oven for 20-25 minutes until golden brown.

Nutrition Facts : Calories 142.6, Fat 2.3, SaturatedFat 1.2, Cholesterol 17, Sodium 137.9, Carbohydrate 26.1, Fiber 1, Sugar 3.6, Protein 3.9

BEST EVER WHITE BREAD (ABM)



Best Ever White Bread (Abm) image

This is a recipe I developed from lots of trial and error. I just kept experimenting with my bread maker. This same dough makes beautiful dinner rolls as well.

Provided by Tricia Foley

Categories     Yeast Breads

Time 2h5m

Yield 1 2 lb loaf, 12 serving(s)

Number Of Ingredients 6

1 1/3 cups milk
2 tablespoons butter or 2 tablespoons margarine
4 tablespoons sugar
2 teaspoons salt
4 cups flour
1 tablespoon yeast

Steps:

  • Place ingredients in bread maker following your manufacturers guidelines.
  • Personally I only mix it up in the bread maker. When it is done proofing I turn it out onto a floured surface shape it and place it in a greased (cooking spray) loaf pan. Let rise for approx 1 hour, til doubled. I bake for 30 minutes at 350 degrees.

More about "liisas vienna bread abm almost recipes"

VIENNA BREAD - EASY AND HOMEMADE - COOK WITH …
Oct 1, 2020 Step II. Add salt and all purpose flour to the yeast mixture and mix. Transfer the dough to working surface. Add the softened butter and knead it …
From cookwithkushi.com
  • Transfer the dough to working surface. Divide the dough into 6 equal portions. I have not used any extra flour.
  • Flatten each ball to remove any air bubbles and shape them tightly into sandwich rolls or shape of baguettes.


VIENNA BREAD - AUSSIE TRUE BLUE RECIPES
Turn risen dough onto a lightly floured surface and punch down. Knead until smooth. Divide the dough into 5 equal pieces. Roll out each piece to an oval, and roll each piece up from the long …
From aussie-true-blue-recipes.com


VIENNA BREAD RECIPE - COLMUSTARDSMARKHAM.COM
Feb 19, 2024 1 Key Takeaways; 2 Ingredients; 3 Mixing the Dough; 4 Proofing the Dough. 4.1 Temperature and Time; 4.2 Yeast Activation Process; 4.3 Proper Dough Consistency; 5 …
From colmustardsmarkham.com


BEST VIENNA BREAD RECIPE (AKA PAIN VIENNOIS) - YOUTUBE
May 1, 2021 How to make the best and fool-proof Vienna bread at home. Vienna Bread (aka Pain Viennois) is an absolutely delicious, irresistible, fluffly and soft Austri...
From youtube.com


VIENNA BREAD FOR YOUR ABM RECIPE - RECIPEZAZZ.COM
Jul 6, 2017 Step 3. Ck dough consistency after 5 min of kneading. The dough should be in a soft, tacky ball. If it is dry & stiff, add water 1/2 to 1 tbsp at a time. If it is too wet & sticky, add 1 …
From recipezazz.com


VIENNA BREAD - THE FRESH LOAF
Jan 8, 2022 Fermentation temperatures are kept low, which apparently helps to produce a thin crispy crust. I bulked for 3.5 hours at 21C, with a knockback after 2.5 hours. Final proof for 0.5 hours. Scale at 75-80g with a bench rest of 15 …
From thefreshloaf.com


EASY VIENNA BREAD - DOWNTON ABBEY COOKS
May 22, 2020 Proof. In a 3 cup measure or small bowl, pour 1 3/4 cups warm water. Add 1 teaspoon of sugar, but do not stir. Slowly sprinkle 1 tablespoon yeast into the water, making sure each particle gets wet. Again, do not stir. …
From downtonabbeycooks.com


RECIPE FOR VIENNA BREAD - BAKIN' BEE
Mar 12, 2011 1 egg or 50ml milk for glazing. Poppy or sesame seeds for topping (optional) Method: Sift flour into a bowl and add salt. In a separate bowl mix your yeast and sugar. Pour milk into a pot and heat gently along with butter. Heat …
From bakinbee.com


HOW TO MAKE VIENNA BREAD (PAIN VIENNOIS) - WHEEL OF …
Apr 13, 2021 Mixing the dough. In a large mixing bowl, combine the flour, salt and (remaining) sugar. Create a well in the middle of the flour mixture. Pour the milk mixture in the well and mix (on low speed) until a ball forms, about 3 …
From wheelofbaking.com


LIISA'S VIENNA BREAD - ABM (ALMOST) – RECIPE WISE
Liisa’s Vienna Bread – ABM (almost) May 08, 2023May 8, 2023 0 0. Liisa's Vienna Bread - ABM (almost)
From recipewise.net


VIENNA BREAD RECIPE: A STEP-BY-STEP GUIDE TO HOMEMADE …
Storage Tips: To maintain freshness, store baked Vienna bread at room temperature for 3-5 days, refrigerate in humid climates, or freeze for up to two months, ensuring its deliciousness …
From doughnutlounge.com


SPEEDY OLD-VIENNA NO-KNEAD BREAD & VIENNA’S BEST BAKERIES …
Dec 18, 2016 Join me for this ridiculously easy Viennese version of the wildly famous speedy no-knead bread. Indeed, Vienna is not immune to the bread hype of the last decade. The …
From jewishviennesefood.com


LIISA'S VIENNA BREAD - ABM (ALMOST) RECIPE - DETAILS, CALORIES ...
Get full Liisa's Vienna Bread - ABM (almost) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Liisa's Vienna Bread - ABM (almost) recipe with 1 1/4 cups water, …
From 46.229.170.209


#39. VIENNA BREAD - SALT AND SERENITY
May 10, 2010 This is a starter, made with flour, water, salt and yeast. Peter Reinhart promises that this pre-ferment adds so much character to the finished bread. On day 2 the dough is mixed up until satiny smooth and supple. It rests …
From saltandserenity.com


Related Search