One very large vienna loaf or two smaller ones.

[judydawn]

Big is beautiful when it comes to bread kyton 

[kyton]

It was so lovely to eat. Will be interesting to see how it is in the morning.

[Bedlam]

Cookie I am loving this loaf cooked in sc. Is it strange to have no sugar? I always  believed you needed sugar for the yeast to feed off.

[cookie1]

I hardly ever put sugar in my breads Bedlam. If any it is a tiny pinch. I think there is enough sugar in the flour for the yeast to feed off.

[achookwoman]

It is so nice to be able to make our own bread, especially when I have read that some Supermarket bread in Australia , is made and par cooked, and quick frozen in Ireland.  The final bake is done here.  Talk about food miles.  !

[cookie1]

I heard that some of it is par cooked several months ago too. Thank goodness it is so easy to make our own.

[Wonder]

I have this rising at the moment. I was in a rush and think the dough might be a little two wet, I'm planning on just shaping in to two cobb loafs so will see how I go.

[judydawn]

I made this for DD a couple of days ago but left before they cut into it.  It didn't look anything like how it looks when I make it at my place so I was thrilled when she raved about it.  They ate it over a 2 day period and enjoyed it down to the last slice.  I did leave the print out for her just in case she might like to try bread making herself - she's had her machine as long as me and has never made bread.  She obviously read through it as she asked me tonight what bread improver was LOL.

[CreamPuff63]

Going to make this tomorrow. Never tried it before, but I read somewhere on Facebook that someone made a Vienna loaf and I thought I would have a go. Just want to clarify: you can only do one proof in the oven with boiling water, because during the second proof the oven is on and warming up therefore most people have been doing the 2nd rise on the bench?

[CreamPuff63]

DJ, I removed the tray/dough, turned the oven on and put the tray back in when it got to 200^oC.  I wasn't sure whether to leave it in there and turn the oven on but the way I did it, it turned out perfectly. 

I think I'll do this

[judydawn]

CP, I do 2 proofs in the oven - refreshing the boiling water for the second proof and then leaving on the bench whilst the oven heats up for cooking. I think I prove in the bowl for the first one then in the bread tin for the second.

[CreamPuff63]

Thats what I ended up doing JD, but I did a freeform loaf. It was cooked but very hard to cut as it was so soft. Just taking it off to a bbq but have tucked in some garlic bread just in case it hasn't worked out.

[cookie1]

I hope it worked out for you CP.

[CreamPuff63]

I had to cut in half lengthways, and slice into pieces as it was too soft to slice as one whole loaf. Tell you what tho it was really yummy and whole loaf eaten and not a crumb left. Am now home and I'm going to make recipe again but try the two loaves.    thanks cookie x

[Katiej]

I normally make two or even three loaves - as it's much easier to cut that way as you said CP.
And it's easy to store some in the freezer for another time. It's a great recipe, you can vary the flour types, add grains etc. We love it.