 "Tin" Vienna bread, an Austrian version baked in a pan rather than the traditional oval shaped loaf | |
| Type | Bread |
|---|---|
| Place of origin | Austria |
| Region or state | Vienna |
Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of Hungarian grain, and cereal press-yeast for leavening.[1]
- ^ Eben Norton Horsford (1875). Report on Vienna bread. Washington: Government Printing Office. pp. 1–114.