Classic Pain Viennois – Soft Vienna Bread Recipe

Pain Viennois | Vienna Bread Recipe

Vienna bread, also known as Pain Viennois, is a classic European bread that offers a delightfully soft and light texture, perfect for sandwiches or as a side to hearty dishes. This recipe brings the essence of Vienna into your kitchen with simple ingredients and straightforward techniques. With a golden crust brushed with egg white or milk, the bread has a soft, pillowy crumb that melts in your mouth.

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Activate the Yeast
   In a large mixing bowl, combine 325 ml of lukewarm water, 14 grams of active dry yeast, 2 tablespoons of sugar, and 30 grams of milk powder. Let the mixture sit for about 10 minutes, or until it becomes bubbly and frothy. This ensures the yeast is activated and ready for the dough.

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2. Mix the Dough
   After the yeast has activated, add 500 grams of Vivatta maida (or bread flour), 1 tablespoon of salt, and 3 tablespoons of unsalted butter to the mixture. Stir everything together until the ingredients start to combine and form a rough dough.

3. Knead the Dough
   Transfer the dough onto a clean work surface and begin kneading. Knead the dough for about 10 minutes, working it until it becomes smooth, soft, and pliable. Resist the temptation to add more flour; the dough should remain slightly sticky, which contributes to the bread’s light texture.

4. First Rise
   Lightly grease a large bowl and place the dough inside. Cover the bowl with plastic wrap or a damp cloth, and set it in a warm place. Allow the dough to rise for approximately 1 to 1.5 hours, or until it has tripled in size.

5. Shape the Dough
   Once the dough has risen, punch it down gently to release any trapped air. Transfer it back to your work surface and divide the dough into 9 equal portions. Shape each portion into a smooth ball, then let the balls rest for about 15 minutes.

6. Form the Logs
   After the resting period, flatten each dough ball to remove any remaining air bubbles, and shape them into tight logs, each about 8 inches long. Place the logs on a baking sheet lined with parchment paper, leaving enough space between each for expansion.

7. Final Proofing
   Brush the tops of the shaped logs with egg white (or milk if you prefer a softer finish). Use a sharp blade or razor to score each log horizontally about 12 to 15 times, making shallow cuts. This step gives the bread its characteristic look. Allow the logs to proof again for about 1 hour, or until doubled in size.

8. Bake the Vienna Bread
   Preheat your oven to 450°F (230°C). Place the baking sheets in the oven and bake the logs for 15 minutes, rotating the trays halfway through to ensure even baking. The bread should develop a golden-brown crust.

9. Cool and Serve
   Once baked, remove the Vienna bread from the oven and transfer it to a wire rack to cool. Let the bread cool to room temperature before slicing or serving.

Serving Suggestions

Vienna bread is versatile and pairs wonderfully with various meals. You can serve it alongside grilled meats such as Braised Pork Belly or enjoy it as a starter with a chilled Beetroot Gazpacho Soup for a light and refreshing meal.

Storage Tips

• At Room Temperature: Vienna bread stays fresh for up to 2 days if stored in an airtight container at room temperature.
• Freezing: For longer storage, wrap the bread tightly and freeze for up to 3 weeks. When ready to eat, thaw at room temperature and warm in an oven if desired.

Pain Viennois | Vienna Bread in Detail

Vienna bread is an elegant, subtly sweet loaf originating from the Austrian capital, Vienna. The recipe is relatively simple but requires some patience for the dough to rise. It creates a soft, delicate crumb with a golden-brown crust, making it an ideal choice for sandwiches, breakfast toast, or as a side for soups and stews.

One of the distinguishing characteristics of Vienna bread is its slightly enriched dough, featuring butter and milk powder, which adds a depth of flavor. The brushing of egg white or milk before baking helps to create a shiny, inviting finish.

The careful scoring of the loaves with a sharp blade or razor, just before baking, gives the bread its distinctive appearance, reminiscent of traditional European bakery breads. These shallow cuts help control the way the bread expands during baking, ensuring an even shape and texture.

The bread’s light and airy texture is achieved through a relatively high hydration dough, meaning there’s a lot of water content compared to the flour. This gives the dough its sticky consistency during kneading, but it’s essential to resist adding extra flour as this could make the bread denser.

With its soft, buttery interior and crisp crust, Vienna bread is perfect for both savory and sweet accompaniments. Try slicing it thick and grilling it for a golden crust that enhances its natural flavor, or use it as a base for gourmet sandwiches.

Additional Recipe Ideas Using Vienna Bread

• Vienna Bread French Toast: Dip slices of day-old Vienna bread into a mixture of eggs, milk, and vanilla, then pan-fry to golden perfection. Top with berries and maple syrup for a decadent breakfast.
• Vienna Bread Sandwich: Layer slices of Vienna bread with roasted turkey, avocado, and cranberry sauce for a fresh take on a classic sandwich.
• Vienna Bread Croutons: Cut the bread into cubes, toss with olive oil and herbs, and bake until crisp. These croutons are perfect for soups and salads.

By following this recipe, you can enjoy the taste of a traditional European bakery in the comfort of your home. Whether paired with savory dishes or enjoyed on its own, Vienna bread is a delicious and versatile addition to your baking repertoire.

Happy baking!