Cilantro Sauce Swirled Bread (Chutney Bread)

A plate with three slices of chutney bread and some chai and chutney on the side.

Print Recipe

5 from 1 vote

Cilantro Sauce Swirled Bread (Chutney Bread)

Buttery bread with a swirl of delicious cilantro sauce (chutney).

This loaf of Chutney Bread is made from scratch and is perfect for sandwiches or to enjoy with just some salted butter!

Prep Time20

Cook Time20

Proofing Time2

Total Time40

Course: Breads

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 155kcal

Author: Smruti

Ingredients

For the Yeast

1 cup Water
2 ¼ teaspoon Active Dry Yeast (1 sachet)
1 teaspoon Salt
1 teaspoon Sugar

For the Bread

3 cups All purpose Flour
3 tablespoon Unsalted Butter (Room Temperature)
1 teaspoon Salt
¾ cup Cilantro Chutney

Instructions

Warm the water to about 105-110 F and add salt and sugar to it. Mix well.
1 cup Water , 1 teaspoon Salt, 1 teaspoon Sugar
Add Active Dry Yeast, mix and cover with a lid or plate. The yeast will bloom in about 10 minutes.
2 ¼ teaspoon Active Dry Yeast
In the Nutrimill Artiste stand mixer add All purpose Flour, Unsalted Butter, remaining Salt and bloomed yeast.
3 cups All purpose Flour, 3 tablespoon Unsalted Butter, 1 teaspoon Salt
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.
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.
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.
¾ cup Cilantro Chutney
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.
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.
Remove the bread from the pan and let it cool down completely on a cooling rack.
Cut into slices and use them to make sandwiches or just slather butter on them and enjoy!

Video

Notes

Fresh Yeast: Use yeast that is not very old. Dated yeast does not bloom very well and does not make the dough properly. Use yeast that is new for best results.

Blooming the yeast: Use warm water to bloom the yeast. Super hot water will kill the yeast and cold water will not activate it. Water should be around 105-110 F. Plus, add both salt and sugar to the water. Salt activates the yeast and then it feeds on sugar to bloom.

Cilantro chutney: A fresh batch of chutney is great to make the bread. It should be bright green and slightly spicy for best flavors. A dull green chutney becomes more pale on baking and the bread does not look attractive. Both homemade and store bought chutney works well.

Making the swirl: Roll the dough to an even thickness rectangle. And spread the chutney in an even layer. That ay the bread layers are even and so is the green in between.

Substitutes: While cilantro chutney is great, try garlic chutney, pesto or any other thick sauce for a different flavor of sauce in the bread. They will all work really well.

Making the slices: Bread is easy to slice evenly when it cools down. Let it cool to room temperature before slicing. Use a sharp knife to quickly cut even slices. Or use a more sophisticated bread loaf slicer to make sliced bread.

Oven: Remember to always account for the time needed for the Oven to preheat. The cook time listed does not account for this.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition