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White Vienna loaf
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Much of what we call white and French bread goes back to a Viennese baking style of the 1800s, which used white flour.
Makes: 1 small (450g) loaf
Typical values per serving:
Energy |
502.08kJ 120.0kcal |
---|---|
Fat | 1.0g |
Saturated Fat | 0.1g |
Sugars | 0.5g |
Salt | 0.5g |
Per slice
This recipe was first published in Wed Mar 01 00:00:00 GMT 2006.
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