Vienna Bread

4
Elaine Douglas

By
@BreadandSoupLady

This makes a lovely, fine grained loaf. Good texture and toasts well.
I usually make my bread machine loaves on the dough cycle and then finish the baking in the oven. I like the shape better and it is easier to slice. I also Iike to make smaller loaves so I can freeze one or give it to a friend. Also, you could shape the dough into dinner rolls.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1 1/2 lb. loaf
Prep:
10 Min
Cook:
45 Min
Method:
Bread Machine

Ingredients

  • INGREDIENTS FOR 1 1/2 LB. LOAF

  • 1/2 c
    water
  • 1/2 c
    milk
  • 3 Tbsp
    butter, unsalted - cut into pieces
  • 3 c
    bread flour
  • 2 Tbsp
    sugar
  • 1 Tbsp
    gluten
  • 1 1/2 tsp
    salt
  • 2 1/4 tsp
    bread machine yeast
  • INGREDIENTS FOR 2 LB. LOAF

  • 2/3 c
    milk
  • 2/3 c
    water
  • 4 Tbsp
    butter, unsalted - cut into pieces
  • 4 c
    bread flour
  • 3 Tbsp
    sugar
  • 1 1/3 Tbsp
    gluten
  • 2 tsp
    salt
  • 2 3/4 tsp
    bread machine yeast

How to Make Vienna Bread

Step-by-Step

  1. Put all ingredients in baking pan according to manufacturers instructions. Set crust for medium and program for basic cycle. Press start. When cycle ends, immediately remove loaf from pan and cool on a rack.
    Let cool to room temperature before slicing.
  2. Alternatively: To shape and finish loaves in the oven press "dough" cycle. At end of dough cycle remove the dough from the pan and shape into loaves (1 large or 2 small).
  3. Allow to rise until double in size (about 45 minutes). Bake in 350 degrees F. oven for 30 to 40 minutes or until done. Smaller loaves will take slightly less time to bake. With an instant read thermometer test for 200 degrees F internal temperature.
    Remove from oven an cool on a rack before slicing.

Printable Recipe Card

About Vienna Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American



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