By andypandy on July 10, 2007
Photo by andypandy
Photo by andypandy
"I call this Vienna Bread because it is exactly like the one we buy in the local bakery, only this has more flavour. It has a chewy crust, fluffy light but chewy centre, yet when toasted it is crisp as crisp as can be. This looks long but read it over and you will see that it is similar to everything that you do now when making a bread, so it is easy. What makes it even easier is that the kneading is done with your Kitchen Aid mixer and dough hook, but can be done by hand also. This recipe has a biga that is started the day before and left overnight 12 to 20 hours."
Serving Size: 1 (64 g)
Servings Per Recipe: 12
"This was amazing, everyone in my family loved it."
"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."
"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"