Rensselaer Republican, Volume 16, Number 16, Rensselaer, Jasper County, 27 December 1883 — The Real Vienna Bread. [ARTICLE]

The Real Vienna Bread.

Viennese bread is celebrated. It may interest you to know something about it. The excellence of the bread is attributed in Vienna to three reasons—the oven, the men and the yeast. I think another may be added, and that is the dry climate. An ounce of yeast (three decagrammes) and as much .‘•alt is taken for every gallon (one litre) ol milk used for the dough. The yeast is a Viennese known as the ■“St. Marxner Pres.sheffe,” and its con position is a secret. It keeps two days in summer and a little loiiget iii winter. The ovens are heated bv wood fires lit inside them, during four hours; the ashes are then raked out and the oven is carefully wiped with wisps of damp straw. On the vapor thus generated as well as that produced by the baking of the dough, lies the whole art of the browning and, the success of the “semmel.”—Notes and (Queries. Ax Albany, N. Y., butcher figures he has sawed seventy-eight miles oi bone in thirty years at his block.