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. 

coriander mint chutney braided bread

“Bread – like real love- took time, cultivation, strong loving hands and patience. It lived, rising and growing to fruition only under the most perfect circumstances”. Melissa Hill.

coriander mint chutney braided bread

 As you all know I started my experiment with yeast last week. Remember those beautiful blueberry compote doughnuts I shared with you last week? I know!! I want to bake a second batch again too. So with the success of those doughnuts, I figured it was time for me to put the yeast to more practice and work on it again before I lost hang of it. This time though I knew I wanted something savory. 

Apparently baking is an addiction! Second round with yeast and totally in love with it. Having so much fun with this coriander mint chutney braided bread and I hope you guys will too. 

As most you readers know by now I always prefer savory over sweets and the thought of baking my own bread was a dream! So I put my fear and trepidation aside, dusted my apron and got the dreaded beast, yeast out. Turns out making this coriander mint chutney braided bread was super easy and not at all as scary as I had imagined. 

coriander mint chutney braided bread

coriander mint chutney braided bread

Are you new to yeast and baking breads too? Well hello!! Welcome and thanks for joining me. Now follow me, put aside those lame ass fears, tell yourself “its just some yeast” and lets get down to it. If you are looking for more inspiration and help, I suggest taking a look at the Doughnut post. I have pretty much explained the 101 on Yeast in that post. 

coriander mint chutney braided bread

So don’t get daunted and lets begin. I have tried to put as many step by step pics as I can in this post because obviously pictures speak louder than words. So lets finally get around to posting this epic bread . Coriander mint chutney braided bread that’s just perfect for so many things or as it is with a little extra butter smeared on its sesame crusted golden exterior. Irrevocably in Love!

coriander mint chutney braided bread

coriander mint chutney braided bread

coriander mint chutney braided bread

coriander mint chutney braided bread

coriander mint chutney braided bread


Once the bread is baked, it will be golden brown with a nice crusty exterior that is studded with sesame seeds and a soft swirled inside. The spicy coriander mint chutney swirls through the bread beautifully and the aroma of garlic and extra virgin olive oil just wafts through the house while its being baked. Trust me, words aren’t enough! But the aroma of this coriander mint chutney braided bread baking will make you happy and gleeful! 

coriander mint chutney braided bread

coriander mint chutney braided bread

Let’s take a look now shall we? 

Xo,

S.coriander mint chutney braided bread

Disclaimer: This recipe has been inspired by the pesto braided bread from Hint of Vanilla, who in turn had used the recipe of Bouchon Bakery Cookbook
Print Recipe
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.
coriander mint chutney braided bread
Prep Time 4 hrs
Cook Time 40 mins
Servings
large loaf
Ingredients
For the bread:
Prep Time 4 hrs
Cook Time 40 mins
Servings
large loaf
Ingredients
For the bread:
coriander mint chutney braided bread
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!
Share this Recipe

14 thoughts

  1. First of all, your blog is absolutely GORGEOUS!!!!! Secondly I really want to try and bake this bread but my experience with breads hasn’t been great mostly due to the yeast. So could you please tell me what brand of yeast you use which is easily available, Fresh and dry both. would be a great help!! Thanks in advance :)

  2. Oh my lord those flavours! This bread sounds incredible. We’ve been wanting to bake our own bread for a while and this has come along just in time. We might give it a go in the cast iron skillet if you think that would work?

    1. Thanks so much Laura! Not too sure about the cast iron thing as I haven’t tried it. But I suppose you could definitely roll these into little buns like cinnamon rolls and bake them in a cast iron. No harm in trying

  3. That looks like a great homemade braided bread with chutney inside. My husband’s family would enjoy it for sure and I can see myself biting into it with some cream cheese spread over a slice.

    1. I hope they will! This was pretty great on its own although we did finish off the leftovers by turning them into crostini and bruschetta with all kinds of topping! Total deliciousness

  4. Oh Swayam! :O Blimey, I saw this on IG and could not believe it was your first attempt at baking bread. When I think back to my very first loaf, I can be only too glad that it was in the age before social media lol. This is *exquisitely* beautiful and I love the chutney you’ve included in the bread. I would be very uncouth and dip it in my curry for sure 😉

    1. I can live on bread! But yes, this chutney goes perfectly with so many things C..esp perfect with cheese and cucumber sandwiches for afternoon tea,and of course any kind of kebabs and tikkas!

  5. Love the pictures and the braided bread. Somhow my braided bread doesn’t come out as clean as it should. Still need practice. I have tried pesto but chutney…never.👍👍👍 Thanks for sharing chutney idea.

Leave a Reply to Pretty Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge