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.
Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. 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 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, remove bread from pan and cool on wire rack.