VIENNA
BREAD WITH CHEESE
The Vienna bread
is a type of bread that is produced by a method developed in Vienna (Austria)
in the nineteenth century, which was brought to Denmark by a baker on strike
who was visiting Vienna to learn new techniques and then modified it to make
them own , using steam in the cooking process .
The dough is located in the oven of steam under a roof
or alternatively steam is injected as soon as baked bread pieces are
introduced. This adds moisture to the bread crumb and crust makes soon be
formed, which gives a light and fluffy bread. When steam is dissipated, oven
dry heat browns the crust, producing the characteristic flaky texture and
slightly crunchy. Vienna bread is produced but not necessarily typical oblong
pieces. As a longer piece, may well have been the origin of French bread when
bakers tried to take the steam method to develop their baguettes.
Ingredients:
500 g of bread flour , 10 grams of salt , 40 grams of sugar , 20 grams of eggs , 280 grams of milk , 26 grams of butter and 15 g of yeast .
Preparing Vienna bread:
Start putting on the kneading flour, eggs, cold butter, salt, sugar and fresh yeast. Incorporating the milk gradually, the flour will absorb the liquid, until the dough is smooth.
With this type of mixers, work at a slow speed about 13-14 minutes. Divide the dough into pieces.
When we divided the dough into portions, proceed to make balls, folding the dough and pressing the hands to the table and turning in circles. Once we have all the balls pieces, put them on a tray and cover with plastic wrap to let stand 20 to 25 minutes.
The dough has rested; give bread shape and fill with cheese.
We put the pieces to ferment, after painting sticks with egg, decorate with grated cheese and oregano. Once prepared the pieces, let ferment until doubled in volume, depending on the ambient temperature will be needed 45-60 minutes.
Finally preheat the oven to 230-240ºC, and bake.
And serve
Bon Appetite.
