Cranberry Chutney Pull Apart Bread #BreadBakers

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.

This month our host Kelly from Passion Kneaded  chose the wonderful theme of Pull Apart breads to get all the #BreadBakers baking. Thanks Kelly. This was a lot of fun.

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Cranberry Chutney Pull part bread

Ingredients

Dough

• 2 3/4 C all-purpose flour
• 1  tsp  sugar
• 1  tsp  salt
• 2 tsp
• 1/2  C Milk
• 6  Tbs  unsalted butter - room temperature
• 2  eggs - room temperature

Filling/ Topping

• 1/2  c cranberry chutney
• 1/2 c diced Gruyere
• 1 Tbs butter

Instructions

1. In the bowl of a stand mixer, stir together the flour with the sugar and salt.Set aside.

   
   

2. In a small saucepan, heat the milk until it reaches 118ºF. Add in the yeast and wait for it to bubble.

   
   

3. Mix the milk into the dry ingredients using a paddle attachment. Add in the eggs one at a time. Mix until dough comes together .

   
   

1. 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

   
   

2. 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.

   
   

   

3. Cut the rectangle into a total of 20 squares.

   
   

   

4. Lightly butter a 9"x5" loaf pan. Stack the squares against each other, cut-sides down. Cover and let it proof .

   
   

   

5. Preheat the oven to 375 ºF.

   Place the loaf pan on a baking sheet and bake it for 15 minutes.

   
   

6. Remove the pan from the oven, brush the top of the loaf butter,and more chutney and some more brie. .

7. Return to the oven to finish baking. Another for 15 to 20 minutes, or until the top is golden brown

   

Check out what other Pull apart breads we have for you all –

• 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

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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