Friday, February 6, 2009

Potato and Rye Vienna Twist - Part Two

The potato dough is on the left; the rye dough is on the right.

  • When both doughs have doubled in size, gently turn them out onto a floured surface.
  • Divide each dough into 2 equal parts.
  • Roll each part into a 14 inch roll.
  • Take a roll of rye and a roll of the potato dough and twist the two together, pinching the ends together.
  • Place the twists on a parchment lined baking sheet, cover and allow to rise until doubled.

Previous to putting the bread in the oven, mist the bread with water and sieve them all over with 1 to 2 T flour. Note: I used 1 T and it was almost too much. Bake in a preheated 400 degree oven for 35 -40 minutes.

Cool completely on a cooling rack before slicing. The slices will be part rye and part potato dough.
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1 comment:

Mrs. Arrow said...

My copy of Beth Hensperger's bread book came in the mail today. My girls and I are making bread tomorrow! Thanks for the inspiration.
P.S. Your grandson is so cute.