Vienna Bread

Preparation info
  • Makes


    • Difficulty


Appears in
Making Bread at Home

By Tom Jaine

Published 2005

  • About

Vienna was in the forefront of European bakery: not just for sweet pastries, chocolate cakes and delicacies like croissants, whose crescent shape was a memento of the defeat of the Turks at the siege of Vienna, but for its bread as well.


  • 30 g/1 oz fresh yeast
  • 525 ml/19


  1. Cream the yeast in the water. Mix the flour, salt and dried milk powder in a bowl and rub in the butter. Make a well in the centre and add the liquid. Mix to a dough, which should be moist but not wet. Turn on to a floured work surface and knead energetically for at least 10 minutes.
  2. Leave the dough to rise in a bowl covered with oiled clingfilm in a