Prep 30 mins
Cook 30 mins
A really nice loaf from the Vegetarian Epicure Book Two. Prep time does not include rising time.
- 2 (1/4 ounce) packages yeast
- 1 cup warm water
- 2 tablespoons sugar
- 5 -6 cups flour
- 1 cup milk
- 1 tablespoon salt
- 3 tablespoons butter, melted
- 1 egg yolk
- 1 tablespoon milk
- 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.
- cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
- add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
- work in as much of the remaining dough as is needed to make a stiff dough.
- 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.
- form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
- cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
- punch down dough and form into 2 oblong loaves or large braids.
- put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
- beat together egg yolk and milk and brush the loaves with the glaze.
- put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
- bake loaves for 20-35 minutes more, till golden brown.
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....
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.
This was easy to make and tasted good. Thanks for the recipe.