Italian Vienna Bread 2007
Elevate your homemade bread game with this Italian Vienna Bread 2007 recipe—a perfect fusion of soft, fluffy texture and golden, crispy crust. Using simple pantry staples like bread flour, olive oil, and active dry yeast, this artisan-style bread is shaped into elegant, narrow loaves and baked to perfection after a double rise for an irresistible lightness. A touch of cornmeal on the baking sheet creates the ideal foundation for that classic crunch, while an egg wash ensures a glossy, bakery-worthy finish. Perfect for serving alongside hearty soups, dipping into olive oil, or building gourmet sandwiches, this recipe is a must-try for bread lovers. With minimal ingredients and a straightforward method, it’s achievable for novice bakers yet satisfying for seasoned pros.
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Recipe Information
Ingredients
- 4 cups Bread flour
- 1.5 cups Water
- 3 tablespoons Olive oil
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Cornmeal
- 1 large Egg white
- 1 tablespoons Water (for egg wash)
Instructions
In a large mixing bowl, combine 1 cup of warm water (about 110°F or 43°C), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Add olive oil, salt, and 2 cups of bread flour to the yeast mixture. Stir until the mixture starts to come together, then gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1-1.5 hours, or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a long, narrow loaf, about 12 inches in length.
Lightly grease a baking sheet or line it with parchment paper, then sprinkle cornmeal evenly over the surface. Place the shaped loaves onto the prepared sheet, leaving ample space between them.
Cover the loaves loosely with a kitchen towel and let them rise again for 30-45 minutes, or until they double in size.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg white and 1 tablespoon of water to create an egg wash. Brush this mixture lightly over the tops of the loaves to achieve a shiny, golden crust.
Using a sharp knife or razor blade, make 3-4 diagonal slashes on the top of each loaf to allow for proper expansion during baking.
Bake the loaves in the preheated oven for 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3622 mg | 158% | |
| Total Carbohydrate | 428.5 g | 156% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 27.0 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
