Kaiser Semmeln Recipe 1 ingredients

• For sponge
• 2 cups of boiled water
• 1 cake of compressed yeast
• 1 teaspoonful of salt
• ¼ cup of lukewarm water
• Between 6 and 7 cups of flour
• About¾ cup of flour
• White of 1 egg or less

To prepare this Kaiser Semmeln Recipe 1, first soften the yeast in the lukewarm water, mix thoroughly, then stir in the flour; knead the little ball of dough until it is smooth and elastic. Make a deep cut across the dough in both directions (see illustration page 297). Have the boiled water cooled to a lukewarm temperature and into this put the ball of dough. It will sink to the bottom of the dish, but will gradually rise as it becomes light. In about fifteen minutes it will float upon the water, a light, puffy "sponge." Into this water and sponge stir the salt and between six and seven cups of flour. Knead or pound the dough about twenty minutes. Let rise in a temperature of about 70 deg F., until the mass is doubled in bulk. Divide into pieces weighing about three ounces each (there should be about fourteen pieces). Shape these into balls. When all are shaped, with a sharp knife cut down into each, to make five divisions. Set the balls into buttered tins, some distance apart, brush over the tops generously with melted butter, and set to bake at once in a hot oven. Bake twenty or twenty-five minutes. When nearly baked, brush over with the beaten white of an egg, and return to the oven to finish baking. Bake the biscuit as soon as they are cut and brushed with butter. Only by this means can the shape and fine texture of this form of bread be secured. This recipe is said, by those who have eaten the bread in Vienna, to give a near approach to this justly famous Vienna bread. The Hungarian wheat used in Vienna makes a difference in flavor, which cannot be exactly duplicated in this country.