Coriander mint chutney braided bread
Coriander mint chutney braided bread is the bread of your dreams. Fragrant, soft and subtly spiced with the favorite Indian dip, coriander mint chutney, this braided bread is perfect for your morning breakfast. Made using fresh active yeast. Post contains detailed step by step pictures.
Servings Prep Time
1large loaf 4hrs
Cook Time
40mins
Servings Prep Time
1large loaf 4hrs
Cook Time
40mins
Ingredients
For the bread:
Equipment needed:
Instructions
  1. For the dough, place the flour and yeast in the bowl and mix for about 15 seconds to distribute the yeast evenly. Add all of the remaining dough ingredients except for the butter and mix for about 4 mins. Add the butter a few pieces at a time, incorporating after each addition before adding the next.
  2. This will make the dough very sticky, so add a little more flour if needed. Now start kneading the dough. I use my hands to knead it and it takes me a good 30 mins to reach the silky dough stage. The more you knead, the more gluten is formed. Hence pls knead well.
  3. If using a stand mixer, well your job becomes very easy. Just let the mixer knead the dough for 30 mins on low speed, make sure to scrape the sides every once in a while.
  4. Now, once the dough is ready, you need to form it into a cap shape before putting it into the bowl. So for that, fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a “package” with the seam at the top. Place the dough seam-side down in the prepared bowl, cover with plastic wrap, and let it ferment for 2 1/2 hours to 3 hours or until its almost more than double the volume.
  5. Now, gently remove the proofed dough and roll it out into a circle on a lightly floured surface. Roll it out into a rectangle of 10 x 14 inch.
  6. Smear as much chutney as needed on it leaving 1 inch border on the top bare. Now starting from the side away from you (that is, at the top), roll it tightly.
  7. Now slice it down lengthwise into half, leaving about an inch of dough uncut at the top.
  8. Braid” the two halves of dough together by simply putting one half over the other, then again and again. Pinch the ends together and gently transfer the loaf to the loaf pan.
  9. Loosely cover the loaf with plastic wrap and leave in a warm, humid place to proof (but not over 24 C). Let it proof for 2 hours, until the loaf has almost doubled in size.
  10. reheat the oven to 375 F or 180 C. Gently brush the loaf with egg wash, being careful to not drag the chutney onto the rest of the bread. Sprinkle with coarse salt and sesame seeds.
  11. Place the loaf pan on a baking tray and bake for 30 minutes, then rotate and bake for another 10 minutes, until the loaf is a dark golden brown on the top. Remove from the oven and let cool completely. Brush with melted garlic butter and serve!