Recipe Name Straight Dough Vienna Submitted by venupatri Recipe Description Pan American Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 2 tablespoon salt 2 tablespoon sugar 1 tablespoon yeast, active dry 16 cups all-purpose flour 3 tablespoon Oil, vegetable, sunflower, linoleic (less than 60%) Steps Sequence Step 1 Stir water, salt and sugar well to dissolve thoroughly. Add yeast, flour and vegetable oil. Work to a smooth dough and then knead for ten minutes. Place in a well-greased bowl, turning the dough over to thoroughly coat. This prevents a crust from forming on the dough. Cover the bowl and set aside to rise for three and one-half hours. Lay over the dough by pulling in toward the center, the sides and ends of the dough until it forms a compact mass. Turn over the dough, cover and let rise for one hour. Now place on the molding board and proceed to form into loaves. Roll each loaf on the molding board, making it pointed at the ends. Now place a clean cloth in a deep baking pan and sprinkle the cloth with cornmeal. Place the loaf of dough on the cloth and sprinkle it lightly with cornmeal. Now lift the cloth up close to the dough, making a cloth partition between each loaf. Let the dough rise, about 45 minutes, and when ready to bake, lift dough carefully from the cloth and lay on a baking sheet and gash slightly with a sharp knife. Wash with an egg and water, wash and back forty-five minutes in a hot oven, adding a small saucepan of boiling water to provide steam to keep the loaf moist while baking. Bake at 375 degrees F for 30-35 minutes or until golden brown and bread sounds hollow when tapped.