keljonma
Epicurean Goddess
Vienna Bread
Yield 3 loaves
Ingredients:
Sponge:
1 package active dry yeast
1 Tablespoon sugar
1 cup warm water, (105 to 115 degrees)
1 cup warm milk, (105 to 115 degrees)
2 cups bread flour
Dough:
1 Tablespoon salt
3 Tablespoons unsalted butter, melted and cooled
3 1/2 cups bread flour, unbleached
Sponge, above
Rich Egg Glaze:
1 whole egg
1 Tablespoon water, milk, or cream
3 Tablespoons sesame seeds
Instructions:
1. To make the sponge: In a large bowl, whisk together the yeast, sugar, water, milk, and flour. Beat hard until smooth and creamy. Cover loosely with plastic wrap (I put a large plate on top of the bowl) and let the sponge rise at room temperature about 1 hour, or until bubbly and doubled in bulk.
2. To make the dough: Add the salt, butter, and 1 cup of the flour to the sponge. Beat with a whisk for 1 minute. With a wooden spoon, add the remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl.
3. Turn the dough out onto a lightly floured work surface and knead for about 3 minutes to form a smooth, springy dough, adding flour 1 Tablespoon at a time as necessary to prevent sticking. The dough should be firm enough to hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until the dough is doubled to tripled in bulk, about 2 hours.
4. Turn the dough out onto the work surface and divide into 3 equal portions. Form each into 3 equal portions, Form each into a fat oval loaf. Taper the ends by pinching them firmly. Place seam side down on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap (I use two tea towels) and let rise at room temperature until almost doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 425, with a baking stone if desired.
5. With a serrated knife, slash the top of the loaves with 3 parallel gashes. Pinch the ends gently to redefine the tapering. Brush the dough gently with the egg glaze (whisk egg and water, milk or cream together until combined) and sprinkle with the sesame seeds. Bake in the preheated oven for 10 minutes, then reduce heat to 375 and bake another 25 minutes, or until brown and crusty. Let cool on a rack before serving.
Yield 3 loaves
Ingredients:
Sponge:
1 package active dry yeast
1 Tablespoon sugar
1 cup warm water, (105 to 115 degrees)
1 cup warm milk, (105 to 115 degrees)
2 cups bread flour
Dough:
1 Tablespoon salt
3 Tablespoons unsalted butter, melted and cooled
3 1/2 cups bread flour, unbleached
Sponge, above
Rich Egg Glaze:
1 whole egg
1 Tablespoon water, milk, or cream
3 Tablespoons sesame seeds
Instructions:
1. To make the sponge: In a large bowl, whisk together the yeast, sugar, water, milk, and flour. Beat hard until smooth and creamy. Cover loosely with plastic wrap (I put a large plate on top of the bowl) and let the sponge rise at room temperature about 1 hour, or until bubbly and doubled in bulk.
2. To make the dough: Add the salt, butter, and 1 cup of the flour to the sponge. Beat with a whisk for 1 minute. With a wooden spoon, add the remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl.
3. Turn the dough out onto a lightly floured work surface and knead for about 3 minutes to form a smooth, springy dough, adding flour 1 Tablespoon at a time as necessary to prevent sticking. The dough should be firm enough to hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until the dough is doubled to tripled in bulk, about 2 hours.
4. Turn the dough out onto the work surface and divide into 3 equal portions. Form each into 3 equal portions, Form each into a fat oval loaf. Taper the ends by pinching them firmly. Place seam side down on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap (I use two tea towels) and let rise at room temperature until almost doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 425, with a baking stone if desired.
5. With a serrated knife, slash the top of the loaves with 3 parallel gashes. Pinch the ends gently to redefine the tapering. Brush the dough gently with the egg glaze (whisk egg and water, milk or cream together until combined) and sprinkle with the sesame seeds. Bake in the preheated oven for 10 minutes, then reduce heat to 375 and bake another 25 minutes, or until brown and crusty. Let cool on a rack before serving.
