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Vienna bread is to common bread what the light Continental confections are to solid slab cake and plum pudding. It is not a bread fit for appeasing the appetite of a farm laborer. It is the bread of breads, with a sweet milky nuttiness about it which makes one think involuntarily of golden wheatfields and lowing kine. It is that bread which makes one wonder how the baker can put such a grand flavor of butter in without the bread in any way feeling heavy or greasy. It is bread with a soft creamy crumb and a glossy golden crust, with a crispness about it that is absent in all other breads. It is the bread you can eat when you have no appetite; it is the bread you buy from the baker when you have plenty of bread in the pantry; in fact, it is the bread that once eaten will always be eaten.
Originally published in the 1900s, this classic book has been written throughout with the most rigid attention to practical requirements, and practical bakers will be at no loss in understanding the directions given.