VIENNA bread is not now so popular in this country as it was a few years ago and the reason
for this probably is that the public knows now what to expect when it asks for this article.
You can humbug the great British public for a time but sooner or later - generally sooner - it
(like your sins) finds you out.. The British public has found that the Vienna bread it has been
buying generally has been a delusion and a snare and to a great extent it steers clear of it
now. It is unfortunate that the British baker should lose any chance of turning an honest penny
but when we say that in many places Vienna bread is nothing more than a piece of tin loaf dough
shaped long hacked with a knife baked and smeared over with bill-stickers' paste then the
only wonder is that the great B.P. did not find it out long ago. But what is Vienna bread? Let
us give a definition. 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 labourer. It is the bread of breads with a sweet milky nuttiness about it which makes one
think involuntarily of golden wheatfields and lowing kine. [...] This fantastic reprint offers
a lot of informations on Vienna Bread including methods to make it and several recipes.
