Excerpt from Vienna Bread: Instructions and Recipes Now, it needs no comment of ours to bring home to the average baker the fact that there is very little bread answering to the above description on sale anywhere, and that is exactly what we want to emphasise at the commencement of this book. To make Vienna bread to command a sale, it must be made different from other breads, not only in appearance, but in flavour; and it might not be out of place to point out that the people to whom this bread appeals do not mind whether the twopenny roll weighs ten, twelve, or fourteen ounces, so long as it eats all right. This is an age of cheapness, unfortunately, and the baker feels that unless he gives a big chunk of bread his customer will go elsewhere. This may be all right in some things, of course, but when he starts on Vienna bread he ought to take for his motto Quality. Unless he does this, puts in good material, exercises every care, both in fermenting and finally working off the dough, he would perhaps be more profitably occupied making pony loaves. The London Exhibition seldom draws out any great samples of Vienna bread, contrary to what might have been expected - that is, of course, in our opinion - and so we have no ready means of showing what good Vienna bread ought to be like. In the following, however, we will try to explain how good commercial Vienna bread ought to be made. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.