Скачать с ютуб Vienna Bread | White yeasted bread в хорошем качестве

Vienna Bread | White yeasted bread

Chris’s Vienna Bread 550g Strong Bread Flour (*Note below) 150ml milk 150ml water 35g fresh yeast/12g instant dry 1 free range egg 50g butter 1 tsp salt 2 tsp sugar For a milk pan I use 300ml of buttermilk or regular milk instead. You can use honey instead of sugar too if you want. Bake it in a 3-3.5 Liter tin Bake in a preheated oven with the fan off at 250 C for 10 minutes then turn the heat down to 220 C and bake for another 10 minutes. After remove both trays and bake for a further 15 minutes then turn the oven off and leave it there for about 5 minutes with the door open *Note - All flour types and brands vary. This recipe is based on a strong bread flour containing 12.5g of protein pr 100g If the protein content is higher you may want to reduce the flour a bit or add some water. And if the protein content is less you may need to reduce the liquid or add a little flour