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    You are in: Home / Recipes / Italian Vienna Bread 2007 Recipe
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    Italian Vienna Bread 2007

    Average Rating:

    3 Total Reviews

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    • on January 27, 2014

      This was amazing, everyone in my family loved it.

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    • on August 17, 2007

      We enjoy those specialty loaves of bread that one picks up at the bakery and this is very much like one we often buy - have to agree this Vienna bread definitely has more flavor. It's a bread lovers bread and so worth the making. I mixed and kneaded by hand to get the feel of the dough - now that I know what it should look like I will try the bread maker next time around. Thank you for sharing - your recipe and the for the excellent step by step instructions.

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    • on August 09, 2007

      My bread turned out exactly as you described, fluffy on the inside, with a chewy crust, just like a good bakery bread. I mixed the dough (used bread flour) in the bread machine (didn't need the extra 2 tbs flour). It is not difficult to make (similar to a foccacia)and the dough is so springy and full of bounce. We used the bread to make delicious meatloaf sandwiches and I bet the leftovers would make some great French toast or garlic bread. I'd like to try this as pizza dough, too! It's great to know that It felt neat to be able to make a good Italian bread (that looked like your photo, too). Thanks Andypandy, for posting. Roxygirl

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    Nutritional Facts for Italian Vienna Bread 2007

    Serving Size: 1 (64 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 39.6
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 473.2 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 0.4 g
    Sugars 0.5 g
    Protein 1.3 g

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