Vienna Bread

This is a nice, rich bread. The recipe comes from Beth Hensperger's Bread Machine Cookbook. It goes well with soup, and makes a nice chicken or tuna sandwich. It's also great toasted in the morning with orange marmalade.


VIENNA BREAD

3/4 cup warm ater
3/4 cup warm milk
4 cups flour
3 tbsp. sugar
2 tsp. salt
4 tbsp. butter
6 tsp. yeast

Combine all ingredients; let rise for 15 minutes. Split into 2 loaf pans, and let rise until doubled, about 30 minutes. Bake at 375 for 22 to 25 minutes. My crust is relatively light because I took it out at the minimum time. Note: as with all of my breads, I double the amount of yeast called for in the original recipe, so it will rise faster.