VIENNA BREAD

#summerofgivingcookoffchallenge Here is my Vienna bread entry for the old ways summer of giving cookoff challenge. The cookoff challenge is going on until September 18th to help raise money for living expenses and daily needs for two precious people, Teresa and Junior. Life has thrown some major changes and difficult challenges @OldWaysGardeningandPrepping and her other half. He is now disabled no longer able to work because of health issues. I wish for them abundant blessings. #cookoffchallenge Here is the recipe: 2 and 1/2 teaspoons of yeast 2 tablespoons of sugar 1 and 1/3 cup of fat free powdered milk, warmed 1 tablespoon of salt 3 and 1/2 cups plus 2 tablespoons of flour 3 tablespoons of softened butter 1 egg wash In a bow, add the milk and sugar and mix well. Sprinkle yeast on top. Cover and leave undisturbed for 10 minutes. Whisk together salt and flour and add to the liquid. Mix well. Work the dough until it comes together enough to add to your working surface. Add the softened butter to the top and work into dough. Knead for 8 to 10 minutes to work into a soft dough. Do NOT add any extra flour. Return back to bowl, cover, and let sit for 45 minutes to an hour, so that dough doubles in size. Transfer dough back to working surface. For sandwich rolls, divide into 6 pieces, for bread divide in half or leave whole, whichever you choose. Form into loaf. Cover with towel and let sit for 15 minutes. Flatten each piece to remove any air bubbles and shape back into form. If making sandwich rolls, place on baking pan 3 to 4 inches apart. Brush with egg wash. With a sharp knife, score across doughs. Let proof for 1 hour. Brush dough again with eggs wash. Bake at 450 degrees in a preheated oven for 15 minutes or until golden brown. Let bread cool for a few minutes before cutting.