Alt Wien Sweetened Egg Bread
recipelink.com Chat Room Recipe Swap - 2001-09-02
Posted to rec.food.cooking
By: Katie E Green

This is very OLD European recipe was a gift to us from a famous chef. The bread is lightly flavored, crisp and sweet. Uniquely delicate, it is an excellent "dunker," served with steaming hot coffee or spice tea. The ladies often dipped the sliced Vienna bread in cognac or sweet wine -- the very nicest way imaginable of having your cake and eating it too!

10 eggs
4 1/2 to 5 cups sugar, sifted
4 cups flour sifted
1/2 teaspoon pure vanilla
1/2 teaspoon anise flavor
powdered sugar

Beat eggs over warm water until thick and lemon colored, about 10 to 15 minutes. Add sugar gradually, beating constantly, until all the sugar has been used up. Mix in the flour, one cup at a time, until the mixture is well blended. Add vanilla and anise flavor. Turn into well greased and lightly floured long narrow baking tins. Bake in a preheated 375F oven until delicately browned. Watch careful, so that the sweet bread does not burn. If the oven is too hot reduce to 350F. Cool. 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 until a very light golden color.