Tomato Chutney and Cheese Twisted Loaf

There’s something particularly comforting about homemade bread fresh from the oven...especially when it’s filled with cheese and tomato chutney.

This sun-dried tomato and cheese twisted loaf combines soft, buttery bread with Boddington’s Tomato Chutney, mozzarella, Parmesan and fresh basil. Twisting the dough reveals the layers of filling, creating a golden loaf that looks as good as it tastes.

Serve it slightly warm for a leisurely weekend lunch, alongside a bowl of soup or as the centrepiece of a sharing board.

• Makes: 1 large loaf

• Prep: 30 minutes, plus proving

• Bake: 30–35 minutes

• Difficulty: Medium

Ingredients: 

For the dough:

• 500g strong white bread flour
• 7g fast-action dried yeast
• 10g fine salt
• 25g caster sugar
• 1 large egg
• 250ml whole milk, warmed
• 50ml warm water
• 60g unsalted butter, softened

For the filling:

• 160g Boddington’s Tomato Chutney
• 75g sun-dried tomatoes, well drained and finely chopped
• 100g mozzarella, grated
• 30g Parmesan, finely grated
• 15g fresh basil leaves, finely sliced
• Freshly ground black pepper

To finish:

• 1 egg, beaten
• 15g Parmesan, finely grated

Equipment

1. 1. 1. 1. 1. Stand mixer (preferred)
            2. Large mixing bowl
            3. Digital scales
            4. Rolling pin
            5. Teaspoon
            6. Pallette knife
            7. Spatula
            8. Sharp knife / scissors
            9. Cooling rack
            10. Baking paper
            11. Oven gloves
            12. Small bowl
            13. Small jug
            14. Loaf tin
            15. Pastry brush

Method

 

1. Make the dough. Place the flour, yeast, salt and sugar into the bowl of a stand mixer. Add the egg, warm milk and warm water. Using the dough hook, mix on a low speed for 2 - 3 minutes until a rough dough forms.
2. Knead. Increase the speed slightly and knead for 5 - 6 minutes. Add the softened butter a little at a time, allowing each addition to incorporate before adding the next. Continue kneading for another 4 - 5 minutes, until the dough is smooth, soft and elastic. To check if the dough is ready, pull apart a small ball of dough. If it’s ready, it should stretch thinly, letting light pass through, without breaking. If it breaks, the gluten hasn’t developed enough, and you’ll need to mix for a few more minutes.
   
3. First prove. Transfer the dough to a lightly greased bowl, cover and leave somewhere warm for 60–90 minutes, or until approximately doubled in size.
4. Add the filling. Turn the dough onto a lightly floured work surface and roll into a rectangle approximately 35 × 30cm (make sure the shortest edge is the same length as your tin). Spread the tomato chutney evenly over the dough, leaving a small border around the edges. Scatter over the sun-dried tomatoes, mozzarella, Parmesan and basil, then finish with a generous grind of black pepper.
5. Shape the loaf. Starting from one of the short edges, roll the dough tightly into a log. Using a sharp knife (or scissors), cut the log lengthways to expose the layers, leaving one end attached to hold the two strands together. Twist the strands around one another with the cut sides facing upwards.
6. Second prove. Carefully transfer the twist to a lined large loaf tin. Cover loosely and leave to prove for 30 - 45 minutes, until noticeably risen and puffy.
   
   
   
7. Glaze. Preheat the oven to 180°C fan. Beat one egg to form a glaze. 
8. Bake. Brush the loaf with glaze and sprinkle over the remaining Parmesan. Bake for 30 - 35 minutes, until deeply golden and cooked through. Check the loaf after around 20 minutes and loosely cover with foil if the top is browning too quickly.
9. Cool and serve. Leave the loaf to cool in the tin briefly before transferring to a wire rack. Allow to cool for at least 20 - 30 minutes before slicing. Serve slightly warm or at room temperature.
   

Chef’s note: This makes a generously sized loaf, so use a large or extra-long loaf tin to give the twist plenty of room to expand. When rolling, keep the dough compact rather than stretching the log to fit the tin - this helps produce more even layers of chutney, cheese and sun-dried tomato throughout.

What to serve with your twisted loaf?

Slice generously and serve slightly warm or at room temperature. Try it with:

• A bowl of tomato or roasted vegetable soup.

• A crisp green salad for a simple lunch.

• A sharing board of cheeses, olives and roasted vegetables.

• A little extra Boddington’s Tomato Chutney on the side.

 

Created in collaboration with Lemon Pip Bakery.