Total Time
Prep 30 mins
Cook 30 mins

A really nice loaf from the Vegetarian Epicure Book Two. Prep time does not include rising time.

Ingredients Nutrition


  1. dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough.
  2. cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
  3. add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
  4. work in as much of the remaining dough as is needed to make a stiff dough.
  5. turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic.
  6. form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
  7. cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
  8. punch down dough and form into 2 oblong loaves or large braids.
  9. put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
  10. beat together egg yolk and milk and brush the loaves with the glaze.
  11. put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
  12. bake loaves for 20-35 minutes more, till golden brown.


Most Helpful

I have been looking for a good vienna bread..This recipe was so easy and really didnt take long to make at all..Turned out 2 beautiful loaves..Didnt taste like what I buy at the bakery..But tasted as good as it looks...I will make this again....

Potluck June 08, 2009

Thank you, thank you, thank you for posting this recipe. I used to have the Vegetarian Epicure cookbooks, but got rid of them when they became old, torn and food-stained. I thought I had saved this recipe on a card, but apparently I didn't. It is my husband's favorite! I make the loaves into braids - so pretty for the table.

Oh!Susannah December 04, 2008

This was easy to make and tasted good. Thanks for the recipe.

Cilantro in Canada January 19, 2008

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