One very large vienna loaf or two smaller ones.

[cookie1]

 Vienna Loaf
Makes 1 very large one or 2 smaller ones
Ingredients
430g bakers flour
2 teaspoons salt
1 teaspoon bread improver
1 teaspoon soft butter
3 teaspoons yeast
310g warm water.
Method
1. Put flour, salt, improver, and yeast into bowl. Add butter, and water.
2. Mix at speed 4 for 2 seconds.
3.Then  for 5 minutes and turn into a greased bowl.
4. Place a bowl of boiling water into the bottom of your oven. Put the dough in the bowl on the shelf above and leave for 30 minutes.
5. Put dough onto a mat and pat or roll out to 30cm x 30cm.
6.Fold from top 2/3 the way down, back over dough. Then from left side fold 2/3 over towards the right, then fold right side over to left. Press down after each fold. I practised with a bit of paper first
7.Starting at the thick end roll up towards the thin end, pressing on sides as you go.
8. Place on tray and prove for 30 minutes as before. (use fresh boiling water)
9. Place marks across the top.
10. Bake at 200 for 30 minutes. This will be less if you make 2.
This is adapted from the Beechworth Bakery book

                           

[achookwoman]

Cookie,  this is great,  you have inspired me to have a go.  I have never cooked a Vienna loaf.

[maddy]

Just lovely Cookie 
Your loaf takes me back to the days of eating lunch with my Opa on a Sunday, eating pan fried John Dory on sliced Vienna bead with real butter....mmmm, I still remember it clearly after 20 years 

[judydawn]

Looks great Cookie.  Tell me, how does a Vienna loaf differ from an ordinary white crusty loaf?

[Cornish Cream]

Looks gorgeous Cookie

[achookwoman]

maddy,  you are making my mouth water.

[JulieO]

Ooh nice bread cookie 😊

[cookie1]

I have no idea how a vienna loaf differs from others. It's simple to make and a different shape??? I love the book and can't wait to try more.

[judydawn]

I don't know how I stumbled across this recipe this morning.  I wasn't even thinking of making a loaf of bread  

Oh Cookie, this loaf is amazing - come on guys, you must make this one.  The rising in the oven with the boiling water (I used a whole kettleful) worked wonders as it wasn't exactly warm here this morning.  It rose exactly in the time Cookie stated, 1/2 hour each rise and was just like the bread I love when we go to the Eagles Club here in the western suburbs of Adelaide.  I am not even going to freeze any of this, there is quite a bit missing already and I'm sure tomorrow I won't be able to resist it either.

Thanks so much for this recipe and method Cookie  

[achookwoman]

I have to admit that I have the book and haven't made anything from it.
Was going to make a loaf of bread today,  and then saw Cookie.'s adaption and then Judy's excellent result.  I just can't be left out!!!!!! In the oven now,  very easy,  a bit sticky to get out of TMX bowl,  but easy to handle.  With less flour and more yeast  I am expecting a light crunchy loaf with a fine crumb.   We will see.

[judydawn]

Mine was a bit sticky too Chookie but I just tipped it onto my floured silpat mat and sprinkled the top with more flour, floured my hands as well.  No worries, a lovely loaf.

[achookwoman]

Brushed with egg wash,  WOW.

[judydawn]

Have you cut into it yet Chookie?  A delight awaits you

[cookie1]

Thank you both. I love that book. Mine was enormous, now I know to make 2 smaller ones.

[achookwoman]

Judy,  when I cut it I will give 1/2 to our neighbor who brought us 6 pots of day lillies.

 Cookie,  I couldn't believe how large it grew.