There’s something magical about pulling a warm loaf of bread machine Vienna bread from your kitchen, with its golden crust and tender, fluffy interior. This bread machine Vienna bread brings European bakery quality to your countertop with minimal effort—just measure, pour, press start, and let your machine work its magic while you go about your day.
SERVES: 4 | PREP: 10 MIN | COOK: 3 HRS | TOTAL: 3 HRS 10 MIN
Ingredients
Wet Ingredients
| Ingredient | Amount |
|---|---|
| Warm water (110°F) | 1 cup |
| Whole milk | ¼ cup |
| Large egg | 1 |
| Unsalted butter, softened | 3 tablespoons |
Dry Ingredients
| Ingredient | Amount |
|---|---|
| Bread flour | 3¼ cups |
| Granulated sugar | 2 tablespoons |
| Salt | 1½ teaspoons |
| Active dry yeast | 2¼ teaspoons |
Optional Glaze
| Ingredient | Amount |
|---|---|
| Egg white | 1 |
| Water | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Preparing Your Ingredients (5 minutes)
Step 1: Check your water temperature with a kitchen thermometer—it should read between 105-115°F. Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it properly.
Step 2: Crack your egg into a small bowl and whisk it lightly with a fork. This ensures even distribution when it mixes with the other ingredients.
Step 3: Cut your butter into small pieces and let it sit at room temperature for about 5 minutes. Soft butter blends more smoothly into the dough.
Phase 2: Loading the Bread Machine (3 minutes)
Step 4: Pour the warm water into your bread machine pan first. Liquids always go in before dry ingredients to prevent flour from sticking to the corners.
Step 5: Add the milk directly over the water, followed by your whisked egg. These wet ingredients create the tender texture that makes Vienna bread special.
Step 6: Drop the softened butter pieces around different spots in the pan. This helps it incorporate evenly throughout the dough.
Step 7: Carefully spoon the bread flour over the wet ingredients, spreading it to cover the liquid completely. This creates a barrier that keeps the yeast dry until mixing begins.
Step 8: Sprinkle the sugar over one corner of the flour and the salt over another corner. Keep them separate from each other and especially from where you’ll add the yeast.
Step 9: Make a small well in the center of the flour using your finger—don’t dig all the way down to the liquid. Pour the yeast into this well. The well protects the yeast from touching salt or liquid prematurely.
Phase 3: Machine Settings and Baking (3 hours)
Step 10: Select the “Basic” or “White Bread” setting on your machine. Choose the “Medium” crust color for a golden-brown finish that’s neither too pale nor too dark.
Step 11: Set the loaf size to 1.5 pounds. This setting provides the right balance of mixing time and rising period for bread machine Vienna bread.
Step 12: Press start and walk away. Your machine will handle the kneading (about 30 minutes), first rise (45 minutes), punch-down, second rise (30 minutes), and baking (55 minutes) automatically.
Phase 4: Optional Glazing (2 minutes at 2.5-hour mark)
Step 13: If you want an extra-shiny crust, whisk together the egg white and water when your machine beeps before the final bake cycle. Quickly brush this over the top of the risen dough.
Step 14: Close the lid immediately to maintain the machine’s temperature. This glaze creates a professional bakery-style shine.
Phase 5: Finishing and Cooling (10 minutes)
Step 15: When the machine beeps to signal completion, immediately remove the pan using oven mitts. The pan will be extremely hot.
Step 16: Let the bread sit in the pan for 3-4 minutes. This brief rest makes it easier to remove without tearing.
Step 17: Turn the pan upside down and gently shake to release the loaf onto a wire cooling rack. If it sticks, use a rubber spatula to loosen the edges.
Step 18: Remove the kneading paddle if it came out with the bread—use the hook tool that came with your machine or a pair of tongs once it cools slightly.
Step 19: Let the bread cool for at least 20 minutes before slicing. Cutting into hot bread releases too much steam and creates a gummy texture.
Step 20: Slice with a serrated bread knife using a gentle sawing motion. This preserves the fluffy interior structure.
Chef’s Notes
Temperature matters: The butter and milk should be at room temperature, while the water needs to be precisely 110°F. These temperatures create the ideal environment for bread machine Vienna bread to develop its characteristic soft crumb.
Flour measuring tip: Spoon flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag. Scooped flour is compacted and can add up to 25% more flour than needed, resulting in dense bread.
Humidity adjustment: On very humid days, reduce the water by 1-2 tablespoons. On dry days, you might need an extra tablespoon. The dough should form a smooth ball during kneading.
Fresh yeast is key: Check your yeast’s expiration date. Old yeast won’t rise properly and you’ll end up with a dense brick instead of fluffy bread.
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 9g
- Carbohydrates: 48g
- Fat: 6g
- Fiber: 2g
- Sugar: 4g
- Sodium: 445mg
Creative Variations
Herb Garden Vienna: Add 2 tablespoons of mixed dried herbs (rosemary, thyme, oregano) to the dry ingredients. This savory twist pairs wonderfully with soups, similar to how you might enjoy Norwegian rye bread alongside hearty meals.
Honey Wheat Vienna: Replace 1 cup of bread flour with whole wheat flour and substitute honey for the sugar. This creates a nuttier flavor profile with added nutrition.
Garlic Parmesan Vienna: Mix in 2 teaspoons garlic powder and ¼ cup grated Parmesan cheese with the dry ingredients. The result is incredible for making garlic toast.
Seeded Crust: Brush the dough with the egg wash glaze before the final bake, then sprinkle with sesame seeds, poppy seeds, or a mix. For more whole grain inspiration, check out this cracked wheat berry bread that incorporates different textures beautifully.
Storage & Reheating
Room temperature: Store your cooled bread machine Vienna bread in a bread box or sealed plastic bag for up to 3 days. Don’t refrigerate—it dries out bread faster.
Freezing: Slice the bread first, then wrap tightly in plastic wrap and place in a freezer bag. It keeps for up to 3 months. Take out individual slices as needed.
Reheating: Toast frozen slices straight from the freezer, or let them thaw at room temperature for 10 minutes. Warm whole loaf slices in a 350°F oven for 5 minutes wrapped in foil.
Reviving day-old bread: Lightly mist the exterior with water and warm in a 300°F oven for 8-10 minutes. This restores moisture to the crust.
Troubleshooting Guide
Problem: Dense, heavy loaf Your yeast might be expired or the water was too hot/cold. Always proof your yeast first by mixing it with warm water and a pinch of sugar—it should foam within 5 minutes. Also check that you’re measuring flour correctly by spooning rather than scooping.
Problem: Loaf collapsed or has a crater on top Too much liquid creates a weak structure that can’t support itself during rising. Reduce water by 2 tablespoons next time. High altitude (above 3,000 feet) also causes this—reduce yeast by ¼ teaspoon and increase flour by 2 tablespoons.
Problem: Bread rose too much and touched the lid You used too much yeast or the room was very warm. Reduce yeast by ½ teaspoon and make sure your machine isn’t in direct sunlight or near a heat source.
Problem: Uneven or pale crust Your bread machine’s heating element might not be distributing heat evenly. Try rotating the pan 180 degrees halfway through baking if your machine allows it, or select a darker crust setting next time.
Problem: Mushroom-shaped top This happens when the dough rises too quickly. Use cold water instead of warm, and reduce yeast by ¼ teaspoon. You can also try placing your machine in a cooler spot in your kitchen.
Equipment Essentials
- Bread machine (1.5 or 2-pound capacity)
- Digital kitchen thermometer for checking water temperature
- Measuring cups and spoons (dry and liquid)
- Wire cooling rack for proper air circulation
- Serrated bread knife for clean slicing
- Kitchen scale (optional but recommended for precise measurements)
- Pastry brush for applying egg wash glaze
- Oven mitts for handling hot bread pan
Shopping List
Dairy Section
- Whole milk (¼ cup)
- Unsalted butter (3 tablespoons)
- Large eggs (1-2 depending on glaze)
Baking Aisle
- Bread flour (3¼ cups)
- Active dry yeast (one packet or jar)
- Granulated sugar (2 tablespoons)
- Salt (1½ teaspoons)
Success Secrets
1. Room temperature rule: All your ingredients except the water should be at room temperature before you start. Cold ingredients slow down yeast activity and create uneven rising in bread machine Vienna bread.
2. Order matters: Always add ingredients in the exact order listed—liquids first, then dry ingredients, with yeast going in last. This prevents premature yeast activation and ensures proper mixing.
3. Listen to your dough: During the first kneading cycle (about 5 minutes in), peek at the dough. It should form a smooth, slightly tacky ball. If it’s too dry and crumbly, add water 1 teaspoon at a time. If it’s too wet and sticking to the sides, add flour 1 tablespoon at a time.
4. Don’t skip the cooling: I know the smell is irresistible, but slicing hot bread releases steam that makes the interior gummy and sticky. Those 20 minutes of cooling time allow the interior structure to set properly.
5. Clean your machine immediately: Once you’ve removed the bread, fill the pan with warm soapy water and let it soak for 10 minutes. This prevents stuck-on dough from hardening and makes cleanup much easier. Never submerge the entire pan—just the interior bucket.
Your bread machine Vienna bread is now ready to enjoy! Whether you’re making sandwiches, toast, or simply slathering it with butter, this recipe delivers bakery-quality results right from your kitchen countertop. The soft, pillowy texture and golden crust make every slice worth the wait.
