Port Royal standard and commercial. [volume] (Beaufort, S.C.) 1874-1876, 1876-06-01
VIENNA BREAD.
Something that will Interest Housewives
and Lovers of Palatnble Food.

Something that will Interest Housewives
and Lovers of PaIatnble Food.
The Kniser Semnael, as the bread Of
Vienna is termed, is smooth, lrregu-
larly rounded, small, wheaton flour loaf,
of uniform weight. It presents a rich,
reddish brown crust, and delicately
shaded yellowish-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 copdl-
ment, and never cloying upon the appe-
tite.
The first requisite is to procure good
-four. 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 selection OF
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 skimmipg 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-
paration and sweet, so that it will yield
only alcohol and carbonic acid as pro-
ducts of fermentation.
Next follows the very important opera
ton of mixing. Into the middle OF q
zinc-ined trough, about two and half
feet wide and eight feet long, semi
cylindrical in form, the Vienna baker
empties his -four sacks. Then, into q
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. Fab. It is
then poured into one end of the trough
and mixed with the bare hand with q
small portion of the -four to form thin
emulsion. The pressed yeast is ne1t
crumbled finely in the hands, and added
in the proportion of three and q 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-haf ounces salt, one ounce, Tue
mass of dough. being left quiet for two
hours and a half, becomes smooth,
tenacious, pulled mass, of yelowish
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, tho corners are brought
together in the center and pinched to
secure them. Then the lump is reversed
and placed on 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
dish cinnamon color, and adds to the
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
temperature of about five hundred
doc Eah