Growing up, my grandmother would often bake a batch of classic Viennese bread, filling our home with the warm, yeasty aroma that promised comfort and connection. She would knead the dough with love, teaching me the art of patience as we waited for it to rise. In her kitchen, I learned that baking is not just about the end product, but about the memories created along the way. Today, I’m excited to share a modern take on this cherished recipe, infused with a hint of rosemary and topped with sea salt for a delightful savory finish. This twist brings a new life to a beloved classic, perfect for family gatherings or cozy evenings at home.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 ½ cups warm water (about 110°F)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • Sea salt, for topping

Instructions

  • In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Whisk together until well blended.
  • In a separate bowl, mix the warm water and olive oil. Make a well in the center of the dry ingredients and pour in the liquid gradually, stirring with a wooden spoon as you go.
  • Once the mixture starts to come together, add the chopped rosemary. Continue to mix until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
  • Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  • After the dough has risen, punch it down gently to release the air. Shape it into a round loaf or divide it into smaller portions for individual rolls.
  • Place the shaped dough onto a parchment-lined baking sheet. Cover it again with a cloth and let it rise for another 30 minutes.
  • Preheat your oven to 375°F (190°C). Once the dough has risen, sprinkle the top generously with sea salt.
  • Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  • Remove from the oven and let it cool on a wire rack before slicing. Enjoy this delightful bread fresh with butter, or use it to create the perfect sandwich!

This modern Viennese bread, with its fragrant rosemary and a sprinkle of sea salt, pays homage to my grandmother’s tradition while inviting new flavors into our family’s story. Each bite is a reminder of comfort and love, perfect for sharing with those we cherish most.