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Viennese Bread

Along with their pastries, Viennese bakers are world renowned for their classic breads. Viennese bread, with its light crumb and crisp crust, is the perfect dinner loaf.

Average: 5 (2 votes)
This recipe makes 1 loaf
Water1+1/4 cups1+1/4 cups1+1/2 cups
Bread Flour3 cups3+3/4 cups4+3/4 cups
White cornmeal2 TBSP3 TBSP1/4 cup
Salt1 tsp1 tsp1+1/4 tsp
Sugar1+1/2 tsp1+1/2 tsp2 tsp
Active Dry Yeast2+1/4 tsp2+1/4 tsp1 TBSP
Bread Machine Method

Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.  

Mixer Methods

Use ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120-130°F.


Hand-Held Mixer Method: Combine dry mixture and water in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.


Stand Mixer Method: Combine dry mixture and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add water. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet sprinkled with cornmeal. Cover; let rise until indentation remains after touching. With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. Brush with cold water. Bake in preheated 425°F oven 30 to 40 minutes. Spray or brush loaf with cold water several times during first 10 minutes of baking for a crispier crust. Remove from cookie sheet; cool.



You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


Vienna Bread One Big Hit!

Vienna Bread One Big Hit! My first loaf, using Red Star Yeast, came out excellent. Texture-moderate sized bubbles very evenly distributed, medium-chewy but not tough in any way.More dense then batter-mix breads, and just-right moisture. Flavor-The basic toasty malt/white wheat flour and yeast combination. Water crust was chewy, slightly glazed. Owing to its higher density, we slice it thinner than Italian Bread since you're getting more bread per slice[serving]. We love the absence of any other ingredients beyond water, sugar, yeast, flour and table salt. It is a dietician's dream! Vienna bread has got to be the simplest bread style to make.

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