Pain Viennois | Vienna Bread Recipe
Baguette shaped mildly sweet soft bread apt for sandwiches or to toast with soup and saladIn association with Vivatta (ChakkiAtta)
Pain Viennois | Vienna Bread Recipe is an Austrian Bread that is usually made in the shape of baguette. The crust is softer than baguette. Also the texture is finer and tastes sweeter. This Pan Viennois is ideal bread for toasting and making sandwiches. Serve Pain Viennois | Vienna Bread Recipe after grilling it with Braised Pork Belly Recipe or along with Beetroot Gazpacho Soup Recipe for a light dinner.
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- 325 ml Lukewarm Water
- 14 grams Active dry yeast
- 2 tablespoons Sugar
- 30 grams Milk Powder
- 500 grams Vivatta Maida , or half of bread flour
- 1 tablespoon Salt , or to taste
- 3 tablespoons Butter (unsalted)
- Egg white , for brushing (or milk)
How to make Pain Viennois | Vienna Bread Recipe
To begin making Pain Viennois | Vienna Bread Recipe, in a bowl, combine water, sugar, yeast and milk powder in a big mixing bowl. Allow it to stand for 10 minutes until bubbly and frothy.
Add the flours, salt and butter to the yeast mixture and knead them to a dough.
Later transfer it over a work surface and continue kneading until smooth and pliable for about 10 minutes. Do not use any extra flour while kneading or shaping.
Place the dough in a greased bowl and cover the container with a plastic wrap. Set aside in a warm place until almost tripled in volume.
Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the trapped air. Divide the dough into 9 equal pieces and shape them into tight round balls. Place them on a baking sheet and rest them for about 15 minutes.
Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs. Place 4 to 5 logs over each baking tray lined with parchment paper.
Brush their tops with milk or beaten egg. Carefully score each log horizontally 12 to 15 times with a sharp blade or razor. Allow them proof for about an hour until doubled.
Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking.
Remove the baked buns and cool them on a wire rack to room temperature. Vienna bread stays good for upto 2 days at room temperature and can be freezed for upto 3 weeks.
Milk powder can be replaced with equal amount of milk
Pain Viennois | Vienna Bread Recipe is part of the Baking With Flour Contest