Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1876-07-14
vIENNEsE BREAD.
Tho Score: Of Making this Celebrated
STAFF OF Life.

! V1ENNESE BREAD.
The Score: Of Making this Celebrated
| STAFF OF Life.
The Scientific american says:-
One of the most practical and useful
works which has recently emanated
from the Government printing office
at Washington, is Prot. E. N. Hors-
ford's report on the subject of vi
emma Bread. Prof. Horsford was a
member of the United States Scien-
tific Commission to the Vienna Fair
of 1878; and the present book is the
result of careful and exhaustive re-
search, the aim and object of which
was to unearth the secret of the
world-famed bread peculiar to the
Austrian capital There is some
thing very appetizing in his descrip-
ton of the Kaiser Semmel, as the
bread is there termed. 1t els a
smooth, irregularly-rounded, small
wheaton flour loaf, of uniform weight.
1t presents rich reddish-brown crust
and dellcately shaded yellowish, al
most white, interior. 1t is always
light, evenly porous, free from acidi-
ty in taste or aroma, family sweet
without the addition Of saccharine
matter to the flour or dough, slightly
and pleasantly fragrant, palatable
without butter or any form Of con-
diment, and never cloying upon the
appetite"
The reverse, the Prof. might have
added, on one hand, of the dyspep-
sia-breeding, dough compound which
passes for bread in many country
home, and of the attenuated alum
treated, tasteless loaf which is pro-
duced in many city bakery. 1t
seems, however, that these CASTRO
nomic denominations are not necessa-
ry evils, and that, despite the repeat
ed efforts which have been made to
initiate Vienna bread out of Vienna,
which have uniformly failed, a way
does exist of producing it in all its
delicacy. And that way is very
simple, as the reader will see by the
following:
The first requisite is to procure as
good -four as the Vienna bakers
have. Good flour can only be made
from pure, sound wheat, and by good
milling. This means, in general,
flinty wheat reduced by the process
Of high or halfhigh milling, and a
selection of the products of the mill
ing not to exceed one-half of the to-
tai weight of the wheat ground
Good fresh middlings flour, Prof.
Horstord says, would campare favor
ably with the average Hungarian
flour used In Vienna.
The next requirement is fresh
pressed yeast. This is already made
in the United States. 1t is not diff
cult to manufacture, since it is made
by skimming the froth from beer
mash in active fermentation. This
contains the upper yeast, which must
be repeatedly washed with cold wa
ter until only the pure white yeast
settles clear from the water. This
soft tenacious mass, after the water
has been drawn off, is gathered INTO
bags and subjected to hydraulic
pressure until there remains semi
solid, somewhat brittle, dough-like
substance. still containing considera-
BILE water. This is the pressed yeast,
which will keep for eighty days in
summer and for an indefinite time
on ice, For use it should be of re-
cent preparation and sweet, SO that
it will yield only alcohol and carbon
ic acid as products of fermentation.
Next follows the very important
operation of mixing. Into the mid
die of zinc-lined trough, about %
feet wide and feet long, semi-cylin-
drical in form, the Vienna baker
empties his flour sacks. Then, into
pail holding about five gallons,
equal parts of milk and water are
poured, and left standing until the
mixture attains the temperature of
the room, between 70 and 80 dogs.
Fahrenheit. 1t is then poured into
one end of the trough, and mixed
with the bare hand with q small por-
ton of the flour, to form y thin emul-
sion. The pressed yeast is next crum-
bled finely IN the hands and added
in the proportion of 81 ounces to
every three quarts of the liquid, and
tLor o,o o,,n.o Of COLI in Tho ANNA
proportion is diffused through the
mixture. The trough is now covered
and left undisturbed for three-quar-
ers of an hour. Then follows the in
corporation of the flour from the the
neighboring heap; and as this is the
last of the ingredients, we may
write the recipe as a whole, thus:
Flour, pounds; milk and water, 3
quarts; pressed yeast, 3! ounces; salt
ounce.
The mass of dough, being left
quiet for two hours and half, be-
comes a smooth, tenacious, pulled
mass, of yellowish color, which
yields to indentation without rupture,
and is elastic. 1t is now weighed in
to pound masses, and each lump is
then cut by machinery into twelve
small pieces, each of them three.
quarters of an inch in thickness. OF
each one of these, the corners are
brought together in the center and
pinched to secure them. Then the
lump is reversed and placed on a
long dough-board for further fermen-
tation, until the whole batch is ready
for the oven, before being introduced
into the latter, the rolls are again
reversed and restored to their origin
al position, having considerably in
creased in volume, to be still further
enlarged IN the oven to at least twice
the volume of the original dough-
In the oven they do not touch each
other, and the baking occupies about
fifteen minutes. TO glaze the sur
face they are touched in the process
of baking with sponge dipped in
milk, besides imparting to them
smooth surface, increases the bril-
liancy of the slightly reddish CHINA
mon color and adds to the grateful
aroma Of the crust. No peculiar
form of oven is required, the only
necessary point being that the recep-