Vienna Bread
Formula Hard wheat flour, 100 lbs.
Water, 56 lbs. (variable).
Salt, 13/4 lbs.
Yeast, 1/4 lbs. • Condensed milk, 5 lbs.
Shortening, 2 lbs.
Method Dissolve 12 ozs. of yeast in 2 qts. of water and place to one side. Put 26 lbs. of water (13 qts.) into the mixer, add 50 lbs. of flour and then dissolve the yeast and mix until smooth. Put this sponge into a suitable trough, allow it to ferment until it begins to come to the second rising. The sponge should have a temperature of 78 to 80 degrees when mixed. After the sponge has been sufficiently fermented, dissolve the balance of the yeast in 1 qt. of water and place to one side. Put the balance of the water, the salt and sweetened condensed milk into the mixer and stir. Now add the sponge and break it up. Then add the balance of the flour, begin mixing and add the yeast. After these ingredients have been incorporated, add the shortening and continue mixing until the dough is smooth. The dough should have a temperature of 78 to 80 degrees when mixed. Allow the dough to ferment until it comes to one rising, cut it over, allow it to rest about 10 minutes, when it should be divided.
The 5 lbs. of sweetened condensed milk mentioned in the formula will furnish approximately 2 lbs. of added sugar, which will be sufficient for Vienna dough.