This soft and fluffy Savory Salad Bread is a delicious bakery-style bread topped with creamy mayonnaise, vegetables, smoked meat, and melted cheese. |
| Savory Salad Bread |
Perfect for breakfast, lunch boxes, snacks, or party platters, this homemade bread recipe is both filling and flavorful.
Ingredients
Bread Dough
- 300 g high-protein flour
- 200 g all-purpose flour
- 75 g granulated sugar
- 10 g instant yeast
- 2 tbsp milk powder
- 1/2 tsp salt
- 4 egg yolks + 1 egg white
- 175 ml water
- 80 g margarine
Topping
- Mayonnaise
- Carrots, diced
- Green beans, sliced
- Sweet corn kernels
- Smoked meat or smoked beef, chopped
- Grated cheddar cheese
How to Make Savory Salad Bread
- In a large bowl, combine the high-protein flour, all-purpose flour, sugar, instant yeast, and milk powder. Mix well, then add the salt.
- Add the eggs and water. Mix until the dough starts to come together, then knead until smooth.
- Add the margarine and continue kneading until the dough becomes elastic, soft, and no longer sticky.
- Shape the dough into a ball and let it rest for 1 hour, or until doubled in size.
- Divide the dough into 20 equal portions. Shape each portion into a ball and let rest for another 15 minutes.
- Roll each dough piece into a long rope shape, then twist or coil into a ring shape. Let the shaped dough rest for 30 minutes.
- Prepare the topping by mixing mayonnaise with carrots, green beans, sweet corn, and smoked meat.
- Preheat the oven to 175°C (350°F).
- Brush the dough with egg yolk, spoon the topping mixture onto each bread, and sprinkle generously with grated cheddar cheese.
- Bake for about 15 minutes, or until the bread is golden brown and fully cooked.
Serving Size
Makes 20 pieces.
Tips for the Best Savory Bread
- Use warm water to help activate the yeast faster.
- Do not overfill the bread to prevent the topping from spilling during baking.
- You can substitute smoked meat with sausage, tuna, or shredded chicken.
- Serve warm for the best soft texture and cheesy flavor.

Simple Savory Salad Bread Recipe Card
Another little recipe rescued from an old card—and added to my growing collection. 😊
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