Vienna Bread

Mrs. William Davis

• 2 cakes yeast
• 1 Tbsp. sugar
• 1 1/4 c. water
• 1 c. milk
• 1 Tbsp. salt
• 8 c. flour

Heat liquid to lukewarm and dissolve yeast and sugar. When dissolved, add salt and sifted flour and gradually stir into the milk-yeast mixture. Knead well on a lightly floured board for 10 minutes or until smooth and elastic. Place in buttered bowl, cover and let rise until double (about 1 1/2 hours). Punch down and turn onto a lightly floured board and knead again for 5 minutes. Shape dough into 2 long or round loaves and place on buttered cookie sheet that has been sprinkled with cornmeal. Make diagonal gashes on top. Cover and let rise until doubled. Brush with glaze (1 egg white beaten with 2 tablespoons water). Bake at 450 degrees for 10 minutes. Lower heat to 350 degrees and bake 50 minutes longer. Remove from oven, brush with glaze and return to bake for 30 more minutes. It is this long, long, slow baking that gives the bread its distinctive flavor and crisp crust.