Connecticut western news., 1876-05-26
VIENNA BREAD.
Something that will Interest Housewiv,
 and Lovers of PRlRtn bIe Food.

Something that will Interest Housewives
 and Lovers of Palatn bIe Food.
 The Kmiser SenanaeI, as the bread oi Vienna is termed, is smooth, irregu- larly rounded, small, wheaton flour loaf, of uniform weight. It presents 0 rich, reddish brown crust, and 8 delicately shaded yellowish- h-almost white-inte. rior. It is always light, evenly porous, free from acidity in taste or aroma, faint. ly sweet without the addition of saccha. rine matter to the -four or dough, slight ly and pleasantly fragrant, palatable without butter or any form of condi. ment, and never eloying upon the appe' tite.
 The first requisite is to procure good flour. Good -four can only be made from pure, sound wheat, and by good milling. This means in general finty wheat reduced by the process of high or half high milling, and a selection o1 the products of the milling, not to ex- ceed one-half the total weight of the wheat ground.
 The next requirement is fresh pressed yeast. It is not difficult 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 water 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 sub jected to hydraulic pressure until there remains semi-solid. somewhat brittle, doughlike substance, still containing considerable 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 recent pre- psration and sweet, so that it will yield only alcohol and carbonic acid as pro- ducts of fermentation
 Next follows the very important opera tion of mixing. Into the middle of a zinc-ined trough, about two and half feet wide and eight feet long, semi cylindrical in form, the Vienna baker empties his flour sacks. Then, into a pail holding about five gallons, equal parts of milk and water are poured, and left to stand until the mixture attains the temperature of the room, between seventy deg. to eighty deg. Fah. It is then poured into one end of the trough and mixed with the bare hand with @ small portion of the -four to form thin emulsion. The pressed yeast is next crumbled finely in the hands, and added in the proportion of three and half ounces to every three quarts of liquid, and then one ounce of salt in same pro portion is diffused through the mixture. The trough is now covered and left un- disturbed for three-quarters of an hour. Then follows the incorporation of the flour from the neighboring heap ; and as this is the last of the Ingredients, we may write the recipe as whole, thus Flour, eight pounds milk and water, three quarts :; pressed yeast, three and one half ounces salt, one ounce, The mass of dough, being left quiet for two hours and a half. becomes @ smooth, tenacious, puffed mass, of yellowish color, which yields to indentation with out rupture and is elastic. It is now weighed into pound masses, and each lump is then cut by machinery into twelve small pieces, each of three-quar- ters 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 fermentation. until the whole batch is ready for the oven. Before be- ing introduced into the latter, the rolls are again reversed and restored to their original position, having considerably increased in volume, to be further en- larged 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 min utes. To glaze the surface they are touched in the process of baking with a sponge dipped in milk, which, besides imparting to them smooth surface, in creases the brilliancy of the slightly red grateful aroma of the crust. No pecu- liar form of oven is required, the only necessary point being that the re- ceptacle shall be capable of maintaining 8 temperature of about five hundred deg, Fah,