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Viennese Bread

bread image
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.
Yield 1 loaf



  • 3 3/4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon fine salt
  • 3 tablespoons white cornmeal (plus more for dusting pan)
  • 1 1/4 cups warm water (120-130°F)


  • In stand mixer bowl, add 1 cup flour, yeast, sugar, salt and cornmeal; mix well. Add warm water to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on lightly greased cookie sheet sprinkled with cornmeal. Cover; let rise until indentation remains after touching.
  • Preheat oven to 425°F.
  • With very sharp knife or bread lame, make 2 or 3 diagonal slashes across top of risen loaf. Lightly brush with cold water. Bake for 30 to 40 minutes. Spray or brush loaf with cold water several times during first 10 minutes of baking for a crispier crust. (See note below for alternative method.) Remove from cookie sheet; cool on wire rack.


Get Bread Machine Method here.
To create steam in oven: Place a metal broiler tray on bottom oven rack before preheating oven. After placing loaf in oven to bake, quickly and carefully pour 1 cup hot water into broiler tray and close oven door. Bake as directed.

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Review & Comments

Maija | Reply

5 stars
I now make this bread frequently. Many years ago my dad used to buy Vienna bread, and this bread makes for good memories.

O'Dell Lake Road | Reply

Vienna Bread One Big Hit! My first loaf, using Red Star Yeast, came out excellent. Texture-moderate sized bubbles very evenly distributed, medium-chewy but not tough in any way.More dense then batter-mix breads, and just-right moisture. Flavor-The basic toasty malt/white wheat flour and yeast combination. Water crust was chewy, slightly glazed. Owing to its higher density, we slice it thinner than Italian Bread since you’re getting more bread per slice[serving]. We love the absence of any other ingredients beyond water, sugar, yeast, flour and table salt. It is a dietician’s dream! Vienna bread has got to be the simplest bread style to make.

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