Robert's RecipesBreadmaking tips

Chutney or Salsa Bread

Chutney or Salsa Bread


A superb home made bread with a wonderful chutney flavor! Great with cheese, for savory sandwiches or with spicy foods.

You can use a bread machine to prepare the dough for Chutney Bread by putting the liquid ingredients into the pan first, finishing with the dry ingredients and finally the yeast. Select the dough cycle and when ready, follow directions below for final baking.

Chutney or Salsa Bread Recipe

INGREDIENTS:

  • 1 cup ( 250 ml) water
  • 1/8 cup (30 gm) white sugar
  • 2 tsp (10 ml) fast or active dry yeast
  • 1/2 tsp (3 ml) salt
  • 4½ cups ( 640 gm) white flour (high gluten or bread flour)
  • 2 tsp (10 ml) chili powder
  • 1/4 cup (60 ml) olive oil
  • 1 egg
  • 2/3 cup (170 ml) sweet tomato or mango chutney,

    • (link here to our recipe) 

    (You can also substitute salsa for a different flavour)

    METHOD:

    Place water in a large mixing bowl and add sugar, yeast and salt.

    When mixture has started to bubble, add the flour, chili powder, oil, egg and chutney.

    Mix with a large metal spoon and then use fingers to combine to a dough.

    Mix and knead really well.

    Do not add very much flour during kneading as this will spoil the results.

    Knead until smooth and sticky.

    Place dough in a well-greased large bowl and cover, allowing to rise for about two hours until doubled in volume.

    Punch down and knead lightly then form into the desired shape.

    Transfer to a greased round baking tray, dusted with cornmeal.

    Cover loosely and allow to rise for at least one more hour.

    Brush with egg wash and bake at 350°F or 180°C for 30-35 minutes until browned and interior is fully-baked.

     


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