The type of bread that is produced from a process developed in Vienna, Austria that uses steam to bake the bread. Ovens are injected with steam as the bread bakes to add moisture to the crumb of the bread resulting in a light and airy bread crumb. As the bread bakes with the moisture, the surrounding crust becomes lightly browned, slightly crisp, and flaky in texture while the crumb remains soft. Vienna bread is typically produced as an oblong loaf of bread, but is also available in other shapes. However, as a longer type of loaf, it is a bread that has been attributed with being the origination of French bread as bakers in France attempted to adopt the steam method of producing their French baguettes.
Vienna bread can be served as a sandwich bread, a bread for dipping, or as a bread to accompany a meal. It is also a bread that goes well in French onion soup when topped with grated cheese and toasted.
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