Admin
Admin
Number of posts : 4171
Age : 65
Location : Texas
Registration date : 2008-10-24
 | | Subject: Crusty Vienna Loaf Sat Nov 08, 2008 2:45 am | |
| Crusty Vienna Loaf 1 cup milk2 tbsp sugar2 tsp salt2 tbsp butter or margarine1 cup warm water (105 to 115F)1 pkg active dry yeast6 cups sifted all purpose flour1 egg white, slightly beaten2 tbsp sesame or poppy seed In small saucepan, heat milk just until bubbles form around edge of pan, remove from heat Add sugar, salt, and butter, stirring until butter is meltedLet cool in lukewarm If possible, check temperature of warm water with thermometerSprinkle yeast over water in large bowl, stirring until dissolved Stir in milk mixtureAdd 3 cups flour; mix in last of it with hand until dough leaves side of bowl Turn dough onto lightly floured board Knead until smooth and elastic about 10 minutes Place in lightly greased large bowl, turn dough over to bring up greased sideCover with towel, let rise in warm place (85F), free from drafts, until double in bulk, about 1 hour Grease a large cookie sheet Punch down dough, turn onto lightly floured pastry clothDivide in halfWith palms, roll each into a 2 inch loaf, tapering ends Place, 4 inches apart, on prepared cookie sheetWith scissors, make 5 diagonal slashes across each loafCover with towel, let rise in warm place (85F), free from drafts, until double in bulk, about 45 minutes Meanwhile, preheat oven to 400FBrush tops of loaves with egg white, bake 40 minutesBrush again with egg white, sprinkle with sesame seed, bake 10 minutesRemove loaves to wire rack coolMakes 2 loaves | |
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