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Ingredients
- 10 x Large eggs
- 4 1/2 c. sugar (4.5 to 5), sifted
- 4 c. flour sifted
- 1/2 tsp vanilla extract
- 1/2 tsp anise flavor powdered sugar
Directions
- Beat Large eggs over hot water till thick and lemon colored, about 10 to 15 min. Add in sugar gradually, beating constantly, till all the sugar has been used up. Fold in the flour, one c. at a time, till the mix is well blended. Add in vanilla and anise flavor. Turn into well greased and lightly floured long narrow baking tins. Bake in a preheated 375F oven till delicately browned. Watch carefully, so which the sweet bread does not burn. If the oven is too warm reduce to 350F. Cold. Sprinkle with powdered sugar. Slice 1/2 inch thick, spread on a baking sheet, return to 250F oven and let toast gently for 10 minutes.
- or possibly till a very light golden brown color.
- The bread is lightly flavored, crisp and sweet. Uniquely delicate, it is an excellent "dunker," served with steaming warm coffee or possibly spice tea.
- The ladies often dipped the sliced Vienna bread i cognac or possibly sweet wine - -the very nicest way imaginable of having your cake and eating it too!
- This is from the Complete Bread Cookbook. This would also qualify for the pre 1940 thread as it is very old. It states it is a bread, but what I think we actually have here, is a toasted cake. It has no levening, that is interesting, and is reputed to have be shared, as a gift, from a Vienna Baker.
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