Vienna Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 25mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    277
based on 80 ratings

Soft light rolls perfect for breakfast or an afternoon snack. The characteristic horizontal slashes make this recipe a little challenging but very satisfying.

recipe updated 23 Nov. 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    80 g
  • Milk icon
    Milk
    300 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Plain flour icon
    Plain flour
    500 g
  • Caster sugar icon
    Caster sugar
    30 g
  • Salt icon
    Salt
    1 ½ teaspoons
  • Egg icon
    Egg
    1

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Kenwood Chef
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Line a clean baking sheet with parchment paper
  2. Attach Creaming beater
  3. Add milk, dried yeast, plain flour, caster sugar and salt to the Kenwood Bowl
  4. Mix with splashguard fitted - 10 min, Speed 1
  5. Attach Spiral Dough Tool
  6. Add unsalted butter to the Kenwood Bowl bit by bit while machine is running
  7. Mix with splashguard fitted - 5 min, Speed 1
  8. Cover with kitchen towel
  9. Prove - 1 hr 30 min
  10. Carefully transfer the dough from the Kenwood mixer bowl to a lightly floured work surface
  11. Flatten the dough carefully with your wrist
  12. Take the far edge and roll it back towards you
  13. Gently roll the dough to make the dough longer, being careful to apply even and gentle pressure
  14. Divide the dough into 80 g pieces
  15. Cover with kitchen towel
  16. Let rest - 10 min
  17. Take one piece of dough
  18. Carefully use finger tips to press out into a rectangle
  19. Take the long edge and roll the dough up tightly
  20. Tuck the ends underneath
  21. Repeat this action with the rest of the dough pieces
  22. Place the dough onto a baking tray lined with parchment paper
  23. Cover with kitchen towel
  24. Prove - 1 hr
  25. Pre-heat oven - 220°C
  26. Brush with egg
  27. Use a sharp knife or blade to make horizontal slashes down the length of the dough
  28. Bake - 20 min, 220°C
  29. To check if the loaf is cooked, gently tap the bottom of the loaf. If the bread sounds hollow it's cooked, place it on a cooling rack. If not place it back in the oven for a few minutes
  30. Let cool on round wire rack
  31. Serve
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