Inside The Jewish Bakery, by Stan Ginsberg and Norman Berg
I'm a huge fan of Inside The Jewish Bakery, by Stan Ginsberg and Norman Berg. Today I had a taste for a rich white bread, and so I decided to bake up a couple loaves of the Vienna Bread (Vinnerbroyt.) It is described in the book thus:
"This sweet, enriched loaf has a lovely open crumb and soft texture. In the Jewish bakeries, it was used for sandwich loaves and, when left to ferment for 2 to 3 hours, for kaiser rolls."
It sounded like just what I was after.
Stan has indicated that he does not wish to post the recipes from this book, so I won't. I'll just say that it calls for 1 3/4 tsp. of instant yeast. The recipe makes slightly more than 2 pounds of dough.
The recipe also states that fermentation should take about 40 min to an hour for the dough to double and about the same for the loaves to proof. This a dough rich with egg, oil, and sugar and it seemed like not much yeast , but I followed the recipe, something I rarely do.
In reality, the dough took 2.5 hours to double and almost as long to proof.
The loaves are beautiful, light, and tasty, with a light, crackly crust. I'll use a bit more yeast next time.