Bread Baker's Apprentice Challenge is Vienna bread. Many of the breads we love and consider great French breads and pastries actually came from Austria many years before. The big difference in these breads is that the Austrian breads utilize a little sugar, barley malt syrup, and butter. The sugar and malt syrup brown the crust faster and the butter "tenderizes the dough by coating and 'shortening' the gluten strands" as stated by Reinhart. I must admit that I still struggle to always understand all his bread language. However, having baked and tasted the bread, I think I understand what he means.
The bread was delicious. It was soft and rich. We spread ours with butter and finished it off with friends at dinner. I know we'll be making this bread again!