Vienna bread is perfect for everything from sandwiches to toast. The delicate sweetness makes it different to a simple white loaf, with a richer flavour and a finer crumb, thanks to the addition of butter, sugar, and milk.

It’s a family favourite and this recipe will make a great addition to your home baking repertoire. 

Originally from Austria, this bread became popular worldwide for its versatility, slight sweetness, and beautifully crisp crust. It’s definitely a must-try for a home baker or a café owner looking for a standout bread option.

We’ve got a crust-worthy recipe that should be a staple in your kitchen.

What do I need to make vienna bread?

It really sounds too good to be true when you find out how simple the ingredients are for vienna bread. How do these ingredients create the perfect loaf?! If you don’t already have these items in your pantry, stock up on the ingredients below to create delicious bread that’s a little different to your usual white loaf.

Dry Ingredients:

  • 500g (4 cups) bread flour
  • 1 ½ tsp salt
  • 2 tsp sugar
  • 2 tsp instant yeast 

Wet Ingredients:

  • 250ml (1 cup) warm milk
  • 2 tbsp unsalted butter
  • 1 large egg 

For the egg wash (optional, for a glossy crust):

  • 1 egg yolk
  • 1 tbsp milk

Step-by-step method to bake vienna bread

This recipe makes one large loaf or two smaller ones. Follow these steps for bakery-style Vienna bread! Preheat your oven to 220°C (430°F) when baking Vienna bread.

Step 1 – Prepare the dough

  • In a large bowl, whisk together the bread flour, salt, sugar, and yeast.
  • In a separate bowl, whisk together the warm milk, softened butter, and egg.
  • Gradually add the wet ingredients into the dry ingredients, mixing with a wooden spoon or dough hook attachment on a stand mixer.

Step 2 – Knead the dough

  • If kneading by hand, transfer the dough to a lightly floured surface and knead for 10 – 12 minutes until it becomes smooth, elastic, and slightly tacky.
  • If using a stand mixer, knead on medium speed for 7 – 8 minutes until the dough pulls away from the sides of the bowl.
  • The dough is ready when it passes the windowpane test. Stretch a small piece between your fingers; if it becomes thin without tearing, the gluten is well-developed.

Step 3 – First rise (bulk fermentation)

  • Lightly grease a large bowl and place the dough inside. Cover with a damp cloth or plastic wrap.
  • Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
  • Tip: If your kitchen is cool, place the dough in an oven with just the light on to create a warm environment.

Step 4 – Shape the dough

  • Once the dough has doubled in size, gently punch it down to release excess gas.
  • Turn it onto a floured surface and shape it into a long oval loaf (or divide it into two smaller loaves).
  • Place the shaped loaf on a parchment-lined baking tray or in a greased loaf tin.

Step 5 – Second rise (proofing)

  • Cover the shaped dough loosely with a towel or greased plastic wrap and let it proof for 30 – 45 minutes, or until it rises slightly above the pan.
  • Meanwhile, preheat your oven to 190°C (375°F).

Step 6 – Apply the egg wash & score the dough

  • Mix 1 egg yolk with 1 tbsp milk and brush it over the dough for a shiny, golden crust.
  • Using a sharp knife or bread lame, make one or two shallow slashes along the top of the loaf. This helps control how the bread expands in the oven.

Step 7 – Bake the Vienna bread

  • Bake in the preheated oven for 25 – 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
  • If the crust is browning too quickly, cover the loaf with foil halfway through baking.

Step 8 – Cool & slice

  • Let the bread cool in the pan for five minutes, then transfer it to a wire rack to cool completely.
  • Once cooled, slice and enjoy!

Pro tips for the best Vienna bread

Use fresh yeast

Expired yeast won’t rise properly, leading to dense bread. Always check the expiry date before baking.

Knead thoroughly

This is definitely a job that your kids will love to help with. Round them up and teach them the wonders of working with dough.

A well-kneaded dough creates an airy, fluffy crumb. The windowpane test is a great way to check gluten development.

The windowpane test is a method used to test the readiness of your dough. 

To perform this test, take a small piece of dough and gently stretch it between your fingers. If the dough stretches thin enough to become translucent without tearing, it means the gluten is well-developed, and the dough is ready for its next stage. If the dough tears easily and doesn’t hold its shape, it needs more kneading.

Proof properly

Under-proofed bread will be too dense, while over-proofed bread can collapse. A well-proofed dough springs back slowly when lightly pressed.

Egg wash for extra shine

Brushing the loaf with egg yolk and milk gives it a rich golden colour and a slight sheen.

Let it cool before slicing

Cutting too soon traps steam inside, making the crumb gummy instead of light and airy.

How to store & freeze Vienna bread

Vienna bread is best enjoyed fresh, but you can store or freeze it to extend its life.

How do I store at room temperature?

Store in a bread box or airtight bag for three to four days.

How can I make it last longer?

Wrap the whole loaf or individual slices in plastic wrap and place them in a freezer bag. It will stay fresh for up to 3 months. Simply thaw at room temperature or pop a slice in the toaster when needed.

Why not try pre-made dough?

This is a pro tip if you run a bakery, café, or restaurant. Have you thought about using high-quality premade sandwich bread dough to save you time, labour, and costs, without compromising on freshness or quality. Instead of spending hours mixing, kneading, and proofing from scratch, simply thaw, shape, proof, and bake.

By streamlining your baking process, you can serve fresh bread on demand, reduce overhead costs, and improve workflow efficiency. This gives you more time to focus on customer experience and business growth.