I made this Cranberry Chutney Pull apart Bread as a way to use up left over cranberry chutney. I used my IndianCranberry chutney that is a bit sweet, savory and hot. And I think that’s why this bread works. If you were to make it with a regular cranberry relish or chutney, it might be too sweet. Not that that is a bad thing. But just so you know.
The dough for this bread is enriched, so patience is key. It will take a bit of time to rise. But don’t rush the process. In fact, sometimes I make the dough a day earlier and then let it hang out in the fridge for 8 to 12 hours. The long cold fermentation adds a lot of flavor and you don’t have to do everything at one go.
I used Brie with the cranberry chutney to fill the bread. And although this is a bit messy to make, the results are well worth it.
Cranberry Chutney Pull part bread
- 2 3/4 C all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1/2 C Milk
- 6 Tbs unsalted butter - room temperature
- 2 eggs - room temperature
- 1/2 c cranberry chutney
- 1/2 c diced Gruyere
- 1 Tbs butter
In the bowl of a stand mixer, stir together the flour with the sugar and salt.Set aside.
In a small saucepan, heat the milk until it reaches 118ºF. Add in the yeast and wait for it to bubble.
Mix the milk into the dry ingredients using a paddle attachment. Add in the eggs one at a time. Mix until dough comes together .
Using the dough hook on low speed, start adding butter. A little at a time. Once fully incorporated, let the dough rise, covered, until double in size
Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle measuring roughly 20"x12". Brush the dough with the chutney , add in the cheese.
Cut the rectangle into a total of 20 squares.
Lightly butter a 9"x5" loaf pan. Stack the squares against each other, cut-sides down. Cover and let it proof .
Preheat the oven to 375 ºF.
Place the loaf pan on a baking sheet and bake it for 15 minutes.
Remove the pan from the oven, brush the top of the loaf butter,and more chutney and some more brie. .
Return to the oven to finish baking. Another for 15 to 20 minutes, or until the top is golden brown
Check out some other Pull Apart Breads
- Apple Pecan Streusel Pull Apart Bread from Hostess at Heart
- Bananas Foster Monkey Bread from Food Lust People Love
- Cheese Stuffed Garlic Pull Apart Bread from Mayuri’s Jikoni
- Cheesy Pesto Pull Apart Bread from Spill the Spices
- Christmas Tree Bread from Sara’s Tasty Buds
- Chrysanthemum Bread from Ambrosia
- Cinnamon Sugar Pull Apart Bread from Cook’s Hideout
- Coffee Pull-Apart Bread from Passion Kneaded
- Coriander Garlic Pull Apart Bread from The Mad Scientist’s Kitchen
- Cranberry Chutney Pull Apart Bread from Spiceroots
- Garlic Pull Apart Bread from Palatable Pastime
- Laadi Pav or Pull Apart Rolls from Sneha’s Recipe
- Overnight Monkey Bread Pudding from A Day in the Life on the Farm
- Paneer Pesto Pull Apart Rolls from Veena’s Vegnation
- Pull-Apart Dill Bread from Karen’s Kitchen Stories
- Pumpkin, Garlic, and Sage Pull Apart Bread from Baking Sense
- Pumpkin Spice Latte Pull-Apart Bread from All That’s Left Are The Crumbs
- Savory Breakfast Monkey Bread from Sonlicious
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