Onion Chutney & Cheese Swirl Bread
Bread rolls filled with onion chutney and cheese, great with soup!
Servings 15
Ingredients
- 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
Instructions
- 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