Name: Pain Viennois or Vienna bread. recipe by Swapna Sunil at BetterButter
Prep time: 160 min
Cook time: 15 min
Total time: 175 min
Yield: 9
Ingredients: Luke warm Water 325 ml; Instant dry yeast 14 grams; Sugar 2 tablespoon; Milk powder 30 grams; All purpose flour 250 grams; Bread flour 250 grams; Salt 1 tablespoon; Unsalted butter(at room temperature)3 tablespoon; Milk or egg wash for brushing

ABOUT Pain Viennois or Vienna bread. RECIPE

Vienna bread or pain Viennois is an Australian bread, Pain Viennois is normly made in the shape of a baguette, though the crust is softer than a baguette, the texture is finer and tastes sweeter. This is an ideal bread for toasts and all varieties of sandwiches from hot dog to beer braised pork sandwich.

Instructions

In a bowl combine water, sugar, yeast and milk powder.Allow it stand for 10 minutes until bubbly and frothy.
Add the flours,salt and butter to the yeast mixture and knead them to a dough.
Later transfer it over a work surface and continue kneading with the heals of your palm until smooth and pliable for about 10 minutes.
*Do not use any extra flour while kneading or shaping.
Place the dough in a greased bowl and cover the container with a plastic wrap.
Set aside in a warm place until almost tripled in volume.
Transfer the proofed dough on to a flat working surface and knead the dough for a minute or two to release the air formed while proofing.
Divide the dough into 9 equal pieces and shape them into tight round balls.
Place them on a baking sheet and rest them for about 15 minutes.
Flatten each dough ball to remove the air bubbles and shape them into tight 8 inch logs .
Place 4 to 5 logs over each baking tray lined with parchment.
Brush their tops with milk or beaten egg.
Carefully score each log horizontally 12 to 15 times with a sharp blade or razor.
Allow them proof for about an hour until doubled.
Bake them in a preheated oven at 450 degree fahrenheit for about 15 minutes rotating the trays half way through to ensure equal baking.
Remove the baked buns and cool them on a wire rack to room temperature.
Vienna bread stays good for upto 2 days at room temperature and can be freezer for upto 3 weeks.
Bake and enjoy the delicious Vienna bread.

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