Chutney or Salsa Bread recipe


  • 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,

Cooking Instructions

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.

11 Mar 2011     1004 views     NON-Vegetarian       Bakeries > Bread

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