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Vienna Bread

5 tsp. yeast (or 2 packages)
1 cup warm water (105F.)
1 cup warm whole milk
1 tablespoon sugar
2 tablespoons butter
5 1/2 - 6 cups white flour
2 teaspoons salt milk for glazing

Stir the yeast in the the combined milk and water. Let sit until
foamy.

Place 4 cups of the flour in a bowl. Stir in the salt. Rub the
butter into the flour with your fingers until it is combined. Stir
in the yeast liquid mixture. Stir to combine, adding a little more
flour if the dough is too sticky to handle, or more water if the
dough is too stiff. When combined, use your hands to continue
working the dough. Turn the dough onto the breadboard and knead
it for 10 minutes, or until smooth. Shape into a ball and place
into greased bowl to rise until doubled in size.

Punch the dough down and divide the dough into 5 equal pieces.
Roll the dough flat into 9 inch ovals. Starting with one of the
long sides, roll the dough up tightly into a loaf. Place the loaves
on a greased baking sheet with the seams on the bottom. Allow to
rise until doubled again.

Heat the oven to 450F(I used 425F). Place two pans of boiling water
into the bottom of the oven (leave your baking tiles in if you
bought them). Slash the loafes with a sharp knife about 4-5 times
diagonally. Bake the loaves for about 15 minutes.

Open the oven door, remove the pans of water and let the steam out.
Brush the loaves with cream or whole milk. Bake for another 5-10
minutes without steam to make a crisp, yet very chewy, crust. You
can shape these into rolls instead of loaves if you wish.

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