Cheese & Chutney Bread

1/2 cup (120ml) buttermilk, warmed to about 45.C

1/3 cup (80ml) water, warmed to about 45.C

2 and 1/4 teaspoons dried yeast 

2 Tbsps (25g) granulated sugar

5 Tbsps (72g) unsalted butter, melted + slightly cooled

1 large egg, at room temperature

1 teaspoon salt

3/4 teaspoon garlic powder

3 cups (375g) bread flour – I used a mix of white, wholemeal and seeded

2 cups (250g; 8 ounces) shredded cheddar cheese 

Black Mountains Preserves – Tomato & Red Pepper Chutney 3-4 tbsps

1. Prepare the dough: Whisk the warm buttermilk, warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook. Cover and allow to sit for 5 minutes.

2. Add the butter, egg, salt, garlic powder, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. 

3. Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. 

4. 1st Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean damp kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. 

5. Grease 2llb loaf tin. Shape the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll the dough out into a 9×15 inch rectangle (approximately). Spread with Black Mountains Preserves Tomato & Red Pepper Chutney and sprinkle cheese all over the top, leaving a 1/2 inch border uncovered.

6. Tightly roll the dough into a 15-inch log. Place the log on its seam. Using a sharp knife, cut the log lengthways into three leaving attached it at the top. Plait the best you can, it doesn’t matter how neat or messy! Place in a prepared loaf pan and cover with a clean kitchen towel. 

7. Allow the covered loaf to rest for 30 minutes. It will slightly rise during this time.

8. Adjust the oven rack to the lower third position. Place a baking sheet on the lower rack to catch any cheese or butter that may drip down. Preheat the oven to 180.C 

9. Topping: Whisk the melted butter and garlic powder together. Drizzle or brush on top of dough.

10. Bake: Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 45-55 minutes. If you find the top of the loaf is browning too quickly as it bakes, cover with tinfoil. Remove bread the oven and place on a wire rack. Cool for 10 minutes in the tin, then remove and cool the loaf on the wire rack.

Slice and serve. Cover and store leftovers at room temperature for 2 days or in the refrigerator for up to 1 week. Bread slices taste delicious when warmed in the microwave for 10 seconds.