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Savoury braided loaf recipe

By Debbie Teoh
23 April 2012 12:00 PM Updated 23 Apr 2012

Savoury braided loaf recipe

Makes: 4 mini loaves

Sausage meat, cheese and rosemary make a good combination for a savoury bread. This fun-to-make braided loaf is great as a take away lunch for both kids and working adults.

Preparation Time: 1½ hours

Baking time: 20 minutes


For bread:

500g bread flour

7g  or ½ tbsp instant yeast granules

85g caster sugar

1 tsp salt

75g butter

1 egg, preferably Grade A (plus extra for brushing)

250ml milk

For toppings:

100g Mozzarella cheese

30g Parmesan cheese

2 tsps paprika powder

3-4 tsps dried rosemary, ground

6-7 slices of sausage


1. Sift the bread flour, yeast, sugar, salt and butter into a mixing bowl fitted with a dough hook attachment. Mix on low speed until the mixture becomes breadcrumb-like.

2. Slowly pour in the egg, then milk. Remain ‘kneading’ on low speed until all the ingredients come together.

3. Continue kneading the dough for 10 to15 minutes or until the dough is soft, pliable, smooth and slightly shiny. To test if the dough is ready for resting, try stretching part of the dough; it should be able to stretch into a thin sheet without breaking.

4. Place the dough into a light buttered bowl and let it rise in a warm place until double in size. Depending on room temperature, it can take between 30 to 45 minutes.

5. Once doubled, punch down the dough to let the air out.

6. Promptly divide dough into 12 even-sized balls – weighed for accuracy. Let them rest for 10 minutes.

Note: If using a bread machine, place all the ingredients in the machine and select the ‘knead’ function. Continue with the braiding steps below:

 To assemble into a braided loaf:

1. Lightly dust a cool working top with some flour.

2. Roll out each ball into a long strip approximately 25cm long. Each braided loaf needs 3 long strips of dough.

3. Start by placing all three strips together in the shape of a triangle with the top stacked together.

4. Take the right piece of dough over the middle strip and place it between the left and middle pieces.

5. Take the left strip of dough over what is now the middle piece and place it between the strips that are now in the middle and right positions.

6. Repeat steps until you have reached the end. Seal the bread together and tuck under.

7. Line the oven sheet with non-stick baking paper and place the dough on it. The cheese will melt while baking and some oils will seep through the paper.

8. Top the braids with the sausage slices and cheeses. Sprinkle rosemary and paprika powder on top. You may want to tuck the sausages into the slits to avoid them falling off.

9. Preheat the oven to 190ºC while you wait for the dough to rise until almost double in size. Brush tops with egg wash.

10. Bake for 15 minutes, then reduce the temperature to 180°C and bake for 5 more minutes or until the rolls are golden brown.

11. Serve warm.

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

For more recipes, check out our recipe section.

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