Vienna Bread Bread Machine Recipes

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.

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.

KUMMELWECK ROLLS OR VIENNA BREAD

Steps:

• 1. Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, 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 the yeast solution and slowly stir in an additional 1-1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. 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 1 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 set aside at room temperature for 30 minutes. Preheat the oven to 425°F. Combine the remaining egg white and the 1 tbsp. water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks.
• 2. VIENNA LOAF: Follow the recipe directions for Kimmelweck 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 spritz with water (for a total of 35 minutes).
• 3. 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. I like to vary the topping by sprinkling some with salt, some with pepper, and some with a little of both. Do not spritz with water. Bake for about 18 minutes.

50+ DELICIOUS BREAD MACHINE RECIPES

Steps:

• To make these recipes, you will need to have a bread machine.
• Please see the specific recipes in order to see the ingredients, bread machine settings and time required to make these baked goods.

VIENNA BREAD

Steps:

• Remove the pâte fermentée from the refrigerator 1 hour before making the dough. Cut it into about 10 small pieces with a pastry scraper or serrated knife. Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
• Stir together the flour, sugar, malt powder (if using), salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add the pâte fermentée pieces, egg, butter, malt syrup (if using), and 3/4 cup of the water. Stir together with a large metal spoon (or mix on low speed with the paddle attachment) until the ingredients form a ball. If not all the flour is absorbed, add the remaining 2 tablespoons water, or as much as is necessary to make the dough soft and supple, not firm and stiff.
• Sprinkle flour on the counter and transfer the dough to the counter. Knead for about 10 minutes (or mix on medium speed with the dough hook for 6 minutes), adding flour if needed to make a firm but supple dough, slightly tacky but not sticky. The dough should pass the windowpane test (page 58) and register 77° to 81°F. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 2 hours. If the dough doubles in size before then, remove it from the bowl and knead for a few seconds to degas it (the "punch down") and then return it to the bowl to continue fermenting until 2 hours have elapsed or until the dough doubles in size again.
• Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or into 9 to 12 smaller pieces (3 to 4 ounces each) for pistolets. Shape larger pieces into boules (page 72) or smaller pieces into rolls (page 82). Mist the dough lightly with spray oil, cover with a towel or plastic wrap, and let the dough rest for 20 minutes.
• Shape the larger pieces into bâtards (page 73) or the smaller pieces into pistolets (page 80). Line a sheet pan with baking parchment, dust with semolina flour or cornmeal, and transfer the dough to the pan. Mist the dough lightly with spray oil and cover the pan loosely with plastic.
• Proof at room temperature for 60 to 90 minutes, or until the loaves or rolls have risen to approximately 1 3/4 times their original size.
• Prepare the oven for hearth baking as described on pages 91-94, making sure to have an empty steam pan in place. Preheat the oven to 450°F. Just prior to baking, mist the loaves or rolls with water and dust lightly with bread flour by tapping some through a sieve or by flinging the flour across the surface of the dough. Score the loaves or rolls down the center as shown on page 90, or leave the rolls uncut.
• Slide the loaves directly onto the baking stone, parchment and all, or place the sheet pan with the loaves or rolls in the oven. Pour 1 cup hot water into the steam pan and close the oven door. After 30 seconds, open the door, spray the oven walls with water, and close the door. Repeat twice more at 30-second intervals. After the final spray, lower the oven setting to 400°F and bake for 10 minutes. Rotate the breads 180 degrees, if necessary, for even baking and continue baking until they are a medium golden brown and register at least 200°F at the center. This should take anywhere from 5 additional minutes for rolls to 20 minutes for loaves.
• Remove the loaves or rolls from the oven and transfer them to a cooling rack. Cool for at least 45 minutes before slicing or serving.
• BREAD PROFILE
• Enriched, standard dough; indirect method; commercial yeast
• DAYS TO MAKE: 2
• Day 1: 1 1/4 hours pâte fermentée
• Day 2: 1 hour to de-chill pâte fermentée; 10 to 12 minutes mixing; 3 1/2 to 4 hours fermentation, shaping, and proofing; 20 to 35 minutes baking
• Commentary
• This version of Vienna dough is improved by the pre-ferment method that I've been touting throughout this book. You will rarely find another version made in quite this same way, as most Vienna bread formulas are made by the direct-dough method. But the use of more than 100 percent pre-ferment adds so much character to the bread that I'll never turn back. Vienna rolls made from this dough are a huge hit at Johnson & Wales, where students eagerly line up for sandwiches whenever we send these rolls to the dining hall.
• BAKER'S PERCENTAGE FORMULA
• Vienna Bread %
• Pâte fermentée: 108%
• Bread flour: 100%
• Sugar: 4.2%
• Malt powder: 2.1%
• Salt: 2.1%
• Instant yeast: .92%
• Egg: 13.8%
• Butter: 4.2%
• Water (approx.): 54.2%
• Total: 289.5%
• GRACE NOTE: Dutch Crunch or Mottled Bread
• Dutch crunch is one of many names given to bread made with a special mottled topping. It doesn't refer to any particular formula, as the crunch topping can be spread on pretty much any type of bread. But if you grew up with a certain brand of Dutch crunch, you may associate it with particular styles of bread, like a chewy white bread or a light wheat loaf. Dutch bakers were among the many northern European bread makers who popularized this style of garnishing loaves, and the method caught on quickly in certain regions of America when it was first introduced. I find that Austrian-style bread, with its slightly enriched but chewy texture, is particularly suited to this treatment, which is a slurry paste made with rice flour, sugar, yeast, oil, salt, and water. However, feel free to use it on any type of sandwich dough or enriched breads (but not on lean French bread dough, with its hard crust). The paste is brushed on the dough either right before the final proofing stage, or just before the bread goes into the oven. (If you brush it on before proofing, the separation and mottling is greater and more dramatic; brushing it on just before baking results in a more even coating.) The paste is fermented by the yeast, and it grows while the dough grows. But because the rice flour has very little gluten to hold it together, it spreads apart and then gelatinizes and caramelizes when the bread is baked. This leaves a mottled, slightly sweet, crunchy coating on the bread that kids find especially mesmerizing. You can use the topping on loaf-pan bread as well as on freestanding loaves.
• Rice flour is available at most natural foods markets. You can use either white or brown rice flour or even Cream of Rice cereal. Alternatives would be fine cornmeal, cornstarch, potato starch, semolina flour, or cake flour (it's low in gluten), but they each deliver a different flavor and texture. Rice flour or Cream of Rice cereal is the most commonly used because it is, well, perfect for the job.
• To make the topping, whisk together, 1 tablespoon bread flour, 3/4 cup rice flour, 3/4 teaspoon instant yeast, 2 teaspoons granulated sugar, 1/4 teaspoon salt, 2 teaspoons vegetable oil, and 6 to 8 tablespoons of water to make a paste. If it seems too thin to spread without running off the top of the dough, add more rice flour. It should be thick enough to spread with a brush, but not so thick that it sits like a lump of mud. This makes enough for 2 to 4 loaves.

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.