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Vienna Bread

Required, two pounds of Vienna flour, two ounces of butter, one ounce of yeast, a teaspoonful of salt, the same of white sugar, and a pint of tepid milk. Rub the butter in the flour, and mix the other ingredients, except the salt, in a separate basin, the yeast and sugar being first rubbed together. Then mix them with the flour, add the salt, and work to a dough. Cover, and in two hours make into fancy-shaped rolls, twists, plaits, rings, etc. Put them on a baking-tin, and throw a thin cloth over; then set them over a pan of boiling water for ten minutes, bake in a sharp oven, and as soon as done glaze them, or brush them over with beaten egg before baking. For richer bread, an egg to each pound of flour is added. Probable cost, 1s.