Instructions: 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 carefully, 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 min.

or until a very light golden color.

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 i cognac or sweet wine - -the very nicest way imaginable of having your cake and eating it too!

This is from the Complete Bread Cookbook. This would also qualify for the pre 1940 thread as it is very old. It states it is a bread, but what I think we actually have here, is a toasted cake. It has no levening, which is interesting, and is reputed to have be shared, as a gift, from a Vienna Baker.

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