, 1876-06-03
Glnn BREAD.

One OF the most pracliesl and useful works
which has recently emanAted from the gov
ernment printing office. at Washington, is
Prof. T. y. Horsford's report on the subject
of Vienna bread. 1t is the result of careful
and exhaustive research. There is something
very appetizing IN his description of the
" Kaiser Semmel," as the bread is thero
termed. 1t is 4 a. smooth, irTegularly round
ed, small wheaton -four loaf, Of uniform
weight. 1t presents L rich reddish-bro
crust, and delicatslT shaded yellowiSh, al
mOst white, interior. Ii Is always light,
eveIi Y porous, free from aoidity in taste or
aroma, family sweet without the addition Of
saocharine matter to the -four or dough,
slightly and pleasantly fragrant, palatable
without butter or any form Of eondiment,
and never cloyiug upon the appetite"
The first requisite is to procure rs good
! -four as the Vienna bakers have. Good -four
can only he made from pure. sound wheat
and good milling. This means in general
| fIuty wheat reduced by the process Of high
or haifhigh milling, and a selection of the
| products OF the milling, hot TO exceed one
tenth IF the total weight Of wheat ground.
Good, fresh midilings hcur, Prof Horsford
says. would sOmpars iavorabiy with the av-
! erage Hungarian Honr used in Vienna.
TSe next requirement Is fresh pressed yeast.
IL is not difficult TO manufacture, since 1t 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 of, Is gathered into bags aud subject
ed to hydraulic pressure, until there remains
a semi-soIid. somewhat brittle. dough-like
substance, still containing considerable water
This is the COMPRESSED yeast, which will keep
for eighty days in summer, and for an indefi-
mite lime on Ice. For use it should be Of
recent preparation and sweet, 50 that it Will
yield only alchohoI and carboDie acid as
| products Of such fermentation.
Next follows the very important operation
Of mixing. In,o The middle Of a zinc-lined
trough, about two and half feet wide and
eight feet long, semi-cy lindrical in form,
the Vienna baker empties his -four sacks.
| Then into pail holding Eve gallons equal
parts of milk and water are poured, and left
! to stand until the mixture atrains the tenn
| perature of the room, between 20 degrees and
! so degrees Fahrenheit. 1t is Then poured
| into one end Of a trough, and mixed with the
bare hand With small portion of the flour
TO form thin emulsion The press Yeast is
next crumb!ed finely in the hands, and added
| in the proportion of three and half ounces
I 10 every ih.-e quarts Of the liquid, and then
one ounce of salt in the same proportion Ia diff
| fused through the mixture The trough is
now covered and lett pndisturbed for three
| quarters Of an hour. lheu follows tho in-
corporation Of the -four from the neighboring
| heap; and as his - the last OF tho lnxredi-
EMS, We may write the recipe as u whole,
thus: Flour, & pounds; milk aud water, 3
| quarts; p.essed yeast, 80 ounces; salt,
l ounce.
The mass Of dough, being left quiet for
two hours and bali, becomes SMOOTH te-
uac.ous putied Iaa-s. oi yellowI-h color, which
Yields to Ind-nrltIon without rupture and IS
o 'asrlc- Il Is now weighed IntO pound masses,
and each lump Il Ihree-qu4rteIs OI an inch IA
thicsuess. OF each one Of these, the corners
ara brought together IN the cgter and
pinrhed to secure them. Then tho lump is
reversed and placed On ioug dough board
for further frTmentatiOD, until the whole
batch Is ready for the oven. Before being
introduced into the latter the rolls are again
reversed and restored TO their original posi-
tion, having considerably increased in vol
ume, to be still further enlarged in the oven
to at le4s. Twice the original dough In the
oven they do not touch each other, aud tbs
baking occupies about fifteen minutes. To
glaze the surface they touched in the
process of baking with a sponge dipped in
milk, which, besides inparring TO them
smooth surfac-, increases The brIllianGy Of the
-!Ishily reddish cinnamon color and adds to
be grateful aroma Of the crust. No peculiar
form OF oven Is required, the only necessary
point being that ths receptacle shall be capa-
be Of maintaining a temperature Of about
$40 deg. Fab.