Cheese Vienna Loaf

Just as good as a brought one – with the added bonus of the smell of baked bread wafting through the house


  • 3 tsp active dried yeast
  • 2 tsp honey
  • 1 tsp salt
  • 3 C high grade flour
  • 1 1/4 C warm water
  • 2 T olive oil
  • around 1 C grated tasty cheese


  1. Put everything into a bowl and mix with your hand until it comes together
  2. Turn out onto a lightly floured surface and start kneading.  As you knead the dough will start to come together better and smooth out.  The dough will be a bit wet and stick to your hands, but this is part of the fun.  If you feel it’s too wet add a little flour.  If you prefer you can used latex gloves to knead.  Knead for approx 10 minutes
  3. Place in an oiled bowl, cover  with gladwrap and leave in a warm draught-free space for about 20 minutes.  It will start to rise.
  4. You need to knock the dough back twice.  This means, once it starts to increase in volume, knead it again for a few minutes and then place it back in the covered bowl.
  5. After the second knock back, leave the dough to rise for about 30 minutes – you’ll be left with a nice silky dough.
  6. Shape the dough how you would like, either a boule, log or twist.  I like to do mine in a log shape and cut a slit down the middle.  Let it rise for around 20-30 minutes until it’s increased in volume, by about 2/3.
  7. Pre heat the oven to 200ºC.
  8. Once the dough has risen mound the cheese on top.  Place in the bottom third of the oven and bake for 20 minutes, or until golden brown.
  9. Leave to cool and enjoy.



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