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Cranberry Chutney Pull Apart Bread

Cranberry Chutney Pull part bread

Ingredients

Dough

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


    Cranberry Chutney Pull Apart Bread
  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