Vienna Bread
This makes a lovely, fine grained loaf. Good texture and toasts well. I usually make my bread machine loaves on the dough cycle and then finish the baking in the oven. I like the shape better and it is easier to slice. I also Iike to make smaller loaves so I can freeze one or give it to a friend. Also, you could shape the dough into dinner rolls.
IngredientsINGREDIENTS FOR 1 1/2 LB. LOAF
1/2 c water
1/2 c milk
3 Tbsp butter, unsalted - cut into pieces
3 c bread flour
2 Tbsp sugar
1 Tbsp gluten
1 1/2 tsp salt
2 1/4 tsp bread machine yeast
INGREDIENTS FOR 2 LB. LOAF
2/3 c milk
2/3 c water
4 Tbsp butter, unsalted - cut into pieces
4 c bread flour
3 Tbsp sugar
1 1/3 Tbsp gluten
2 tsp salt
2 3/4 tsp bread machine yeast
Directions1. Put all ingredients in baking pan according to manufacturers instructions. Set crust for medium and program for basic cycle. Press start. When cycle ends, immediately remove loaf from pan and cool on a rack. Let cool to room temperature before slicing.
Vienna Bread
2. Alternatively: To shape and finish loaves in the oven press "dough" cycle. At end of dough cycle remove the dough from the pan and shape into loaves (1 large or 2 small).
3. Allow to rise until double in size (about 45 minutes). Bake in 350 degrees F. oven for 30 to 40 minutes or until done. Smaller loaves will take slightly less time to bake. With an instant read thermometer test for 200 degrees F internal temperature. Remove from oven an cool on a rack before slicing.
2. Alternatively: To shape and finish loaves in the oven press "dough" cycle. At end of dough cycle remove the dough from the pan and shape into loaves (1 large or 2 small).3. Allow to rise until double in size (about 45 minutes). Bake in 350 degrees F. oven for 30 to 40 minutes or until done. Smaller loaves will take slightly less time to bake. With an instant read thermometer test for 200 degrees F internal temperature. Remove from oven an cool on a rack before slicing.
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