Ham & Mayonnaise Bread Recipe

Name: Ham & Mayonnaise Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Bread (strong) flour; 20 grams Sugar; 1 tsp Salt; 70 ml Milk; 60 ml Lukewarm water; 1 tsp Instant dry yeast; 15 grams Butter; 1 Mayonnaise; 6 slice Ham; 1 Cheese; 1 Egg for the glaze

Servings: persons

200 grams Bread (strong) flour
20 grams Sugar
1 tsp Salt
70 ml Milk
60 ml Lukewarm water
1 tsp Instant dry yeast
15 grams Butter
1 Mayonnaise
6 slice Ham
1 Cheese
1 Egg for the glaze

1
["Refer to ""Nanae77's"" bread dough recipe and complete up to Step 18 until the rest time after the first rising.", "Separate the dough into 6 sections.", "Gently punch the dough to release the gas.", "Place the dough on a floured surface and spread it out until just a bit larger than the circumference of the ham.", "Place the ham on top and tightly roll it up.", "Close the seam.", "Put the seam on top and cut in half (refer to photo).", "Deeply cut the cut end vertically with scissors and open it about 160.", "Place on a baking tray leaving space in between each piece.", "(second rising: about 25 minutes)", "This is what it looks like when cut.", "When it is done rising, coat with egg and top with mayonnaise and cheese.", "Bake for 15 minutes at 180C."]

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 grams Bread (strong) flour, 20 grams Sugar, 1 tsp Salt, 70 ml Milk, and more.

Yes, Ham & Mayonnaise Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ham & Mayonnaise Bread

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