Yeast Breads: Vienna Bread

Vienna Bread is soft on the inside, but it has a crisp and shiny crust. To make sure the crust crisps properly, cool this loaf completely on a wire rack. If you cut it while still warm, the crust will soften. Either way, the bread is delicious.


Ingredients


1¼ tsp bread machine or quick rise yeast
1 cup milk, room temperature
3 cups all purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp vegetable oil
1 egg white, slightly beaten
1 tbsp sesame seeds


Preparation


Because we're using bread machine or quick rise yeast, there's no need to dissolve the yeast before you start. Just throw everything into a large bowl except the egg white and the sesame seeds; you'll need those later. Mix the ingredients in the bowl until they form a smooth dough. Turn out onto a floured surface and knead until the dough becomes elastic, for 5 to 10 minutes. Dough should be soft and smooth.


Place the dough in an oiled bowl, cover with a damp cloth, and place it in a warm location to rise. This first rise will take about an hour, maybe a little longer, so be patient. It must double in size before it's ready to use.


Once the dough has risen, punch it down, getting all the air out. Vienna Bread is traditionally an oval loaf, so press your dough into an oval shape. Make it as even as you can so it will rise as evenly as possible. Now let it rise again, this time for about 45 minutes. Like before, it must double in size, or almost double in size.


Heat the oven to 375°F. Slash the loaf with a bread lame or sharp knife, creating two long gashes that are no deeper than ¼-inch. Any deeper than that and the bread will fall. Brush the beaten egg white over the loaf and top with the sesame seeds.


Bake for 25 to 30 minutes, until the loaf is golden brown and sounds hollow when tapped. If you want and even crispier loaf, try throwing 3 ice cubes into the bottom of the oven right when you're putting the loaf in the oven. Close the oven door quickly, then don't open it again for at least 22 minutes. The moisture will encourage a crisp crust.


Let the loaf cool completely, then slice with an electric knife. Serve with butter, jam, or anything else you like on your breads.