Vienna Bread Bread Machine
Experience the timeless comfort of homemade bread with this Vienna Bread recipe designed for your bread machine. Featuring a rich blend of milk, butter, and a whole egg, this bread achieves a soft, pillowy texture while delivering a hint of sweetness from granulated sugar. Its golden crust, enhanced with an optional sprinkle of cornmeal, adds a rustic flair to every slice. Ideal for beginner bread makers, this recipe offers flexibility—bake it entirely in your bread machine for convenience or shape and bake in your oven for a personal touch. Whether served warm with butter or as the base for hearty sandwiches, Vienna Bread is as versatile as it is delicious. Perfect for family dinners or weekend baking adventures, this easy bread machine recipe is a must-try for any home baker!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cup Water
- 0.25 cup Milk
- 2 tablespoons Unsalted butter
- 1 whole Egg
- 3 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 teaspoons Instant yeast
- 1 tablespoon Cornmeal (optional, for sprinkling)
Instructions
Add the ingredients to the bread machine pan in the order recommended by the manufacturer (typically liquids first, then dry ingredients, with yeast added last).
Ensure the water and milk are at room temperature or slightly warm (around 100°F/37°C) to help activate the yeast.
Select the Dough setting if you plan to shape and bake externally, or the Basic/White Bread cycle for machine baking.
If using the bread machine to bake, proceed directly through the machine’s process to knead, rise, and bake. Skip to step 7.
For external baking: Once the Dough cycle is done, remove dough onto a lightly floured surface and shape into a loaf or rolls as desired.
Place shaped dough onto a parchment-lined or greased baking sheet. Optionally, sprinkle a baking sheet with cornmeal before placing the dough for added texture and flavor.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 30–40 minutes, or until doubled in size.
If baking externally, preheat the oven to 375°F (190°C). Once the dough has risen, bake for 20–25 minutes or until golden brown and sounds hollow when tapped.
Let the bread cool on a wire rack for at least 15 minutes before slicing or serving.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 324.6 g | 118% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 41.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 168 mg | 13% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 632 mg | 13% | |
*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.
