Vienna Bread

Take 1 lb. of the best white flour, 1 oz. of butter, 1 oz. yeast, 1 teaspoonful sugar, 1 egg, half pint milk, half teaspoonful of salt; warm the flour, mix the salt with it, and pass together through a sieve; make the milk just lukewarm. Cream the yeast and sugar with the back of a wooden spoon, and stir in about one-third of the milk. Make a well in the centre of the flour; pour in the yeast, and mix with a little of the flour from the sides of the well; cover the basin, and stand in a warm place until the surface is covered with bubbles. Put the rest of the milk and butter in, and beat them to blood heat; beat the egg and stir it into the warm milk, and pour over the yeast. Take a wooden spoon, and, commencing with the flour from the sides of the well, work all the flour into the yeast. Turn the dough on to a flowered board, and knead until it feels light, then put it back into a basin until it rises to twice its original size. Divide into pieces, form into rolls or twists, then arrange on a buttered baking sheet, and bake in a moderate oven.