Vienna Bread
Experience the timeless elegance of homemade Vienna Bread, a soft and slightly sweet loaf with a golden, bakery-perfect crust. This classic bread combines simple ingredients like bread flour, whole milk, and a touch of sugar, enriched with unsalted butter for a tender crumb. A gentle egg wash lends its signature glossy finish, while diagonal scoring ensures an even rise. With just a few steps—kneading, proofing, and baking—you’ll create two picture-perfect loaves that are as versatile as they are delicious. Savor Vienna Bread fresh from the oven with butter, use it for sandwiches, or pair it with soup for a comforting meal. Perfect for both novice bakers and seasoned bread enthusiasts, this recipe delivers bakery-quality results right at home!
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Recipe Information
Ingredients
- 500 grams Bread flour
- 240 milliliters Water
- 120 milliliters Whole milk
- 45 grams Unsalted butter
- 30 grams Granulated sugar
- 10 grams Salt
- 7 grams Active dry yeast
- 1 unit Egg (for the egg wash)
- 15 milliliters Water (for the egg wash)
Instructions
In a small saucepan, heat the milk and butter over low heat until the butter has melted. Remove from heat and let it cool until lukewarm (around 35-40°C).
In a large mixing bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy and activated.
Add the lukewarm milk and butter mixture to the yeast mixture. Stir to combine.
Add salt and gradually incorporate the bread flour, one cup at a time, mixing well after each addition until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it proof in a warm place for 1 to 1.5 hours or until it has doubled in size.
Punch down the dough to release the air, divide it into two equal portions, and shape them into logs or round loaves, depending on your preference.
Preheat the oven to 190°C (375°F). Place the shaped loaves onto a parchment-lined baking sheet, cover them with a towel, and let them rise for another 30 minutes.
In a small bowl, whisk together the egg and 15 milliliters of water to make the egg wash. Brush the tops of the loaves lightly with the egg wash for a golden, glossy finish.
Using a sharp knife, score the top of each loaf with diagonal slashes to allow for even baking.
Bake the loaves in the preheated oven for 25-30 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool on a wire rack before slicing or serving. Enjoy your homemade Vienna Bread!
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 19.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 139 mg | 11% | |
| Iron | 11.8 mg | 65% | |
| Potassium | 424 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
