I am a cheese addict, I probably eat it every day in one form or another. One of my favourite ways to enjoy cheese is in a sandwich with pickle; the creamy cheese against the sour pickle creates an explosion of flavour that I just can't resist! A friend of mine gifted me some homemade onion chutney at Christmas and I've had the idea to combine it with cheese in a bread for ages, and I finally found the time to make this Onion Chutney & Cheese Swirl Bread. Of course you can use shop bought chutney if you prefer! This bread is so good with soup, and also as a cheeky snack!
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Onion Chutney & Cheese Swirl Bread
To make the dough, stir together the flour, yeast and salt. Then add the water and oil and bring it together into a dough, then knead it for 5 minutes in a stand mixer with the dough hook attachment. Leave it to rise for 1 hour in a warm place.
Roll the dough out onto a floured surface into a rectangle shape. Then spread the onion chutney out all over the dough. Then sprinkle over the cheese - I used mature cheddar.
Roll the doll up into a sausage shape, then slice it into rolls and arrange them in a lined traybake tin. Leave them to rise again in a warm place for 30 minutes. Then brush them with olive oil and sprinkle over the remaining cheese. Bake them for 25 minutes until golden all over. As the chutney has sugar in it, it does darken quite a lot, but it isn't burnt and doesn't affect the taste at all.
This Onion Chutney & Cheese Swirl Bread was so delicious! The tangyness of the onion chutney comes out strongly and every bite is packed with flavour. The bread baked beautifully and was really soft and springy.
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Recommended equipment & ingredients*
- Traybake tin
- Mixing bowls
- Kitchen scales
- Fast action yeast
- Cooling rack
- Dough scraper
- Rolling pin
- Silicone mat
- Cheese grater
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Onion Chutney & Cheese Swirl Bread
- 500 g Strong white flour plus more for dusting
- 1 tsp Salt
- 7 g Sachet fast action yeast
- 1 tbsp Olive oil plus more for glazing
- 300 ml Luke warm water
- 200 g Jar of onion chutney
- 100 g Mature cheddar grated
- To make the dough put the flour, yeast and salt into a mixing bowl - make sure to put the salt and yeast on seperate sides of the bowl
- Add the water and oil and bring it together into a dough, then knead it for 5 minutes in a stand mixer with the dough hook attachment, or for 10 minutes by hand
- Put the dough into an oiled bowl and cover with cling film. Leave it to rise for 1 hour in a warm place
- Roll the dough out onto a floured surface into a rectangle shape approx 40cm long by 30cm wide
- Spread the whole jar of onion chutney out all over the dough
- Sprinkled over the cheese - leave about a quarter in the bowl for later
- Roll the doll up into a sausage shape, then sliced it into rolls and arrange them in a lined 12" x 9" traybake tin
- Leave them to rise again in a warm place for 30 minutes, meanwhile pre-heat your oven to 200C Fan/220C/425F/Gas Mark 7
- Brush them with olive oil and sprinkle over the remaining cheese
- Bake them for 25 minutes until golden all over. As the chutney has sugar in it, it will darken, but don't worry it's not burnt!
- Enjoy warm from the oven, or leave to cool. Serve with salad or soup