#39: Vienna Bread

The Vienna bread recipe is an enriched bread, calling for one egg.  The recipe was simple and I decided to take the easy route and sprinkle cornmeal on top instead of the Dutch Crunch topping that Peter suggests. The bread (like many of the recipes in Peter's book) uses indirect fermentation in the form of an overnight pre-fermented dough.  As with the Tuscan bread loaves, I used a serrated knife for scoring the bread and I think the knife did a pretty good job.

The kids enjoyed this bread especially when compared with the relatively bland Tuscan bread.  However they still wanted a little butter and jam to go along with it.