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Vienna Bread

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  Plain flour 1 Pound
  Egg 1
  Salt 2 Teaspoon
  Butter/Margarine 2 Ounce, melted
  Yeast 1⁄2 Ounce
  Sugar 2 Teaspoon
  Milk 1⁄2

Sift the flour, sugar, and salt into a basin and put in a warm place.
Crumble the yeast into half the lukewarm milk.
Add the beaten egg and the fat, melted but not hot.
Mix to a sticky dough, adding more milk if needed.
Beat hard for 10 minutes and leave to rise in a warm place until double its bulk.
Cover with a clean cloth.
Knead well and divide in half.
Divide each piece in three and roll into a long sausage about I inch (2 cm.) thick.
Plait the pieces, securing the ends firmly together.
Put on greased trays, and leave to rise until double in bulk.
Bake for about 20 minutes or until firm.
Tap the bottom of one, and if it sounds hollow it is cooked.
Cool on a rack.

Recipe Summary

Side Dish

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2192 Calories from Fat 505

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 32.5 g162.3%

Trans Fat 0 g

Cholesterol 333.4 mg111.1%

Sodium 3956.3 mg164.8%

Total Carbohydrates 376 g125.5%

Dietary Fiber 12 g48.1%

Sugars 11 g

Protein 35 g69.9%

Vitamin A 33.2% Vitamin C 0.02%

Calcium 9.1% Iron 16.7%

*Based on a 2000 Calorie diet


Vienna Bread Recipe