It's Time to Bake!

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Sumptuous Viennese bread in batch rolls, but you could also use this recipe to make two of the traditionally shaped loaves. This enriched dough contains higher quantities of butter and eggs to provide a wonderfully fluffy texture and rich flavor.

Viennese Bread

Makes  20
Total time:  1 hour plus proofing time

Ingredients

1 1/3 lb of all purpose flour (3 1/4 cups)

12 oz of cake flour, plus extra for dusting (3 cups)*

3/4 oz of sea salt, finely ground (two tsp)

1 oz of fresh yeast (Red Star Cake/Wet/Fresh yeast)

3/4 oz of dextrose or regular granulated sugar (two tsp)

1 1/4 lb of water, at room temperature (2 1/2 cups)

1 1/2 oz of egg yolk (3 yolks, large eggs)

3 oz of butter, melted (6 tbsp)
(The amounts in parenthesis are approximate.  When baking, using a food scale works best)

Preparation

To begin, sift the flour and salt into the bowl of a food mixer. Crumble the yeast and combine with the sugar and 1/2 cup of water. Leave for 10 minutes until the mix starts to bubble. Add to  the flour mixture. Whisk the egg yolk into the remaining water and add to the flour.

Start mixing on a slow speed with the dough hook attachment. Add the melted butter and the yeast mixture. Mix on a low speed for 15 minutes, then scrape down the dough hook and the sides of the bowl to incorporate any unmixed flour. Mix at a slightly higher speed for a further 5 minutes.

Cover the bowl with plastic wrap and a dish towel and let proof (rise) until doubled in size. The time will vary according to room temperature. 

Divide the dough up into 1 1/2 oz portions and shape into rolls. Line a baking sheet with parchment paper and evenly space out the rolls, leaving space between each to allow for expansion. Alternatively, shape into 2 loaves - these will fit into 2 lb loaf tins (16x11x2 3/4 in)

Brush one side of a piece of plastic wrap with a little oil, and use to cover the dough, oil-side down. Cover again with a dish towel and allow to rise until doubled in size.

Preheat the oven to 400°F

Dust the tops of the rolls with the cake flour* and bake for 10 minutes with a tray of water (under the rolls) in the oven to create steam. 

Reduce the temperature to 325°F and cook for a further 5-10 minutes. If making loaves instead of rolls, cook for a further 15-20 minutes.

Cook the rolls until golden and hollow-sounding when tapped - if they are not ready, return to the oven for a further 5 minutes.

Once cooked, allow the rolls to cool on a cooling rack. If making loaves, leave to cool for at least 20 minutes before slicing, this will help to maintain the texture of the bread.

*You can use all purpose flour by gently sifting it over the unbaked rolls as directed above.

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