Buttery bread with a swirl of delicious cilantro sauce (chutney). This loaf made from scratch is PERFECT for sandwiches or just some butter!
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Bread baking is therapeutic. I have said this SO many times before. It is still true and might remain that way forever! More so after this super delicious Cilantro sauce swirled sandwich bread loaf.
A good chutney sandwich always has three basic ingredients; a soft bread, butter and an amazing chutney. When you can combine them all into ONE loaf, you know you will have a delicious outcome.
Why bake your own bread?
I bake a lot of breads from the regular dinner rolls to sandwich bread and then the more complex ones like ciabatta. Even today, after baking dozens of bread, every time a loaf emerges from the oven, I jump with glee.
Bread requires only a handful of pantry essentials and is one of the most versatile thing to make in the kitchen.
The aroma of the bread baking in the oven is SO good. Not to forget the taste and texture of a freshly baked loaf!
A lot of times it is REALLY simple to walk up to the store and grab a loaf off the aisle. But if you have tasted bread straight from the oven, you know what I am talking about!
When you bake your own bread you have 100% control on what goes into it. You pick the flours, the fat and any sort of add in you want. This helps so much when you have certain dietary restrictions.
Why make Cilantro Chutney bread?
An Indian sandwich, especially the one from Mumbai revolves around chutney. Bread lathered with butter and chutney and then stuffed with vegetables and cheese.
For those unfamiliar with chutney, it is a cilantro based sauce that is popularly used in Indian cuisine. Whether to marinate paneer or vegetables or in sandwiches or as a dipping sauce for samosa, chutney is everywhere.
So when I started off to make this bread, I decided to have all the elements in it; butter, bread and chutney. It is the perfect base for any Indian sandwich and if you just lather some salted butter on the slices, it makes amazing chutney sandwiches.
How to make this Swirled Bread
The basic ingredients in the recipe are pretty similar to other breads. All purpose flour, yeast, sugar, salt and water. The method is elaborated below.
Make a BIG batch of chutney using this recipe and store it in the refrigerator. Use the chutney depending on how spicy you like the bread to be.
Once the bread dough and the chutney are ready, making the loaf is super simple. Just spread the chutney on the dough, roll it tight and bake! A super delicious loaf pops out of the oven!
Using the Nutrimill Artiste to make the dough
When making a bread, there are two skills required. One is tackling the yeast and the other is kneading the dough.
While getting the yeast to rise is pure science, I have something that helps me with the dough; this Nutrimill Artiste stand mixer.
A pretty compact stand mixer that is SUPER fast and makes the dough with so much ease. Ever since I started using the Artiste, I have been enjoying bread making even more!
If you are looking for a brand new mixer or something to help around in the kitchen, I would totally recommend this one. It is super versatile with all the attachments and is a great addition to the kitchen for sure!
Get yours NOW!! Here is the link: Nutrimill Artiste stand mixer.
Using the Instant Pot to proof the dough
Once the yeast is dealt with and the dough is ready, the next step is getting the dough to rise. While it is absolutely fine to get the dough to rise in a warm place, using the Instant Pot is my favorite way!
All you need to do to get the dough to rise is set the mode to yogurt and place the dough in it. With the time set to 60 minutes and a preset temperature, the dough rises PERFECTLY in that time. It makes the bread making process so simple and reliable!
How to use the Chutney bread?
Now that we have seen all the steps that are required in making the dough; it is time to enjoy the bread!
This bread is great for tea time sandwiches, as a base for vegetable sandwiches or just as slices topped with butter and cheese.
The best way to enjoy the bread is to spread some salted butter on the bread and have it with some Masala Chai! A match that is GREAT for tea time! I hope you try this recipe and have fun with it.
Step to make the Cilantro Sauce Bread
2- Add Active Dry Yeast, mix and cover with a lid or plate. The yeast will bloom in about 10 minutes.
4- Run the mixer on speed 2 till the dough combines into a soft ball. Smoothen out the dough ball and coat with oil or butter.
5- In the base of the Instant Pot place a parchment paper and spray some non stick spray. Place the dough ball and spray some non stick spray on it.
6- Set the mode to 'yogurt' and normal. Set time to one hour. Place a lid on and let the dough rise for an hour.
7- Line a loaf pan with parchment paper and spray non stick spray on it.
8- Remove the dough from the Instant Pot. It would have doubled in size. Place on a baking mat and punch it down. Roll into a rectangle sheet.
9- Spread the chutney in a thin layer on the dough using a brush.
10- Roll the dough into a tight roll making sure the chutney does not leak out. Seal the edges.
10- Place the loaf in the parchment lined baking pan. Cover and let it rest for an hour.
11- When the hour is almost up, preheat oven to 400 F/ 210 C. Place the pan in the oven.
12-Bake for 15-18 minutes, till the top is nice and golden. Remove and cool. Cut into slices and use them to make sandwiches or just slather butter on them and enjoy!
All purpose Flour 3 cups
Water 1 cup
Unsalted Butter 3 tablespoon (Room Temperature)
Active Dry Yeast 1 sachet (2 ¼ tsp)
Salt 2 tsp
Sugar 1 tsp
Cilantro Chutney ¾ cup (recipe here)
To make the dough
Add Active Dry Yeast, mix and cover with a lid or plate. The yeast will bloom in about 10 minutes.
In the Nutrimill Artiste stand mixer add All purpose Flour, Unsalted Butter, remaining Salt and bloomed yeast. Run the mixer on speed 2 till the dough combines into a soft ball. It took me 5 minutes to make the dough.
Smoothen out the dough ball and coat with oil or butter.
To ferment the dough
In the base of the instant pot place a parchment paper and spray some non stick spray. Place the dough ball and spray some non stick spray on it.
Set the mode to 'yogurt' and normal. Set time to one hour. Place a lid on and let the dough rise for an hour.
To make the loaf
Line a loaf pan with parchment paper and spray non stick spray on it.
Remove the dough from the instant pot. It would have doubled in size. Place on a baking mat and punch it down. Roll into a rectangle sheet.
Spread the chutney in a thin layer on the dough using a brush.
Roll the dough into a tight roll making sure the chutney does not leak out. Seal the edges.
Place the loaf in the parchment lined baking pan. Cover and let it rest for an hour.
Baking the loaf
When the hour is almost up, preheat oven to 400 F/ 210 C. Place the pan in the oven.
Bake for 15-18 minutes, till the top is nice and golden. Remove and cool. Cut into slices and use them to make sandwiches or just slather butter on them and enjoy!
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