Bread & Yeast Recipes > Vienna Loaf

How to make Vienna loaf:
This bread is very similar to milk bread with a soft, rich texture. A very up-market loaf!


1 lb strong plain flour
1 level teaspoon salt
1 1/2 oz butter
1/2 pint tepid milk
1/2 oz fresh yeast or 1 1/2 level teaspoons dried yeast and 1 level teaspoon caster/superfine sugar
1 egg beaten
a little extra beaten egg or milk for glazing
(see measure conversions for more information)


- Sift the flour and salt together.
- Melt the butter in the milk.
- Add to the yeast mixture.
- Add the egg.
- Pour the mixture into the flour and salt mix.
- Mix to a dough.
- Knead for 10 minutes or until the dough is smooth and elastic.
- Leave to rise in a warm place until doubled in size.
- Knead on a board and shape into 3 loaves.
- Cut slits along the length of each loaf.
- Put onto a greased baking sheet.
- Leave to prove in a warm place.
- Glaze with milk or beaten egg.
- Bake at 230 degrees C. for 10 minutes.
- Reduce the heat to 190 degrees C. and continue to cook for a further 20-30 minutes.