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Fiesta Friday Challenge #1: Chutney Beer Loaf & Rolls

Just a reminder…this post was pre-scheduled while I’m off on a short medical leave. While I’m unable to respond to any of your comments at this time, I look forward to reading your messages when I return. Thank You!

A challenge was given…and here I am! Yeast + herbs = Fiesta Friday Challenge #1. Angie from the Novice Gardener and Catherine of Catherine Cuisine are the ladies hosting and judging round one of this new and exciting challenge.

fiesta friday challenge badge

There are rules to participate in this challenge. Click on the icon above to view them.

Let me first say, that for me, this challenge is 18 years in the making. How, you may ask? Well, 18 years ago I purchased this swanky little Valtrompia Bread Tube, via a Pampered Chef party [remember those], and I had never used it…until now!

bread tubeHard to believe that this tube made it through 3 houehold moves and still remained in the recess of a cupboard somewhere. So, thanks Angie and Catherine, for the encouragement to finally use this little gadget. The recipe I’ll share today adapted beautifully to this tube, yielding a soft, flower shaped loaf of canape appropriate bread.

thyme-bacon-onion chutney loafThe bread tube uses only 1/2 of most bread recipes. The remainder of the bread was made into buns that we used for a dinner of bratwurst…a mid-westerner’s summer dinner staple.bacon-thyme chutney beer rollsThis recipe is actually a combination of three previous recipes I’ve posted: Oktoberfest Steamed Beer Bread, Parmesan & Olive Rolls and Beer Brats with Bacon-Onion Chutney. And it worked! Better than I could ever have imagined. Once I put my “creative cap” on to develop a recipe using yeast and herbs, I kept going back to the the brat and chutney recipe. The chutney is a delicious blend of onions, bacon, thyme, beer and more. I kept wondering…can I put the chutney in a bread? The answer is an undeniable YES!

chutney beer breadThe bread is loaded with morsels of goodness. It’s hearty and flavorful. Thanks to the challenge, I’ve created a bread I’ll make again and again.

Chutney Beer Bread

  • Servings: 8-12
  • Time: 2hr 30mins
  • Difficulty: intermediate
  • Print

chutney beer loaf
Bacon, Thyme, Onion Chutney Ingredients:
1/2 pound bacon, diced
1 onion, halved and sliced thin [I used a vidalia]
1 Tablespoon fresh thyme, leaves only
3 garlic cloves, minced
1/4 cup apple cider vinegar
1 Tablespoon mustard seeds
2 Tablespoons brown sugar
1/4 cup beer

Chutney Directions: Heat a skillet over medium high heat and fry the bacon. Once cooked, remove the bacon with a slotted spoon and drain on paper towels. Drain all but 1 Tablespoon of the bacon grease and add the onion. Cook until transparent, and fold the bacon back in, reduce the heat to medium low and cook an additional 10 minutes.

Add garlic and thyme, cook an additional 2 minutes. Add the vinegar, brown sugar, salt & pepper to taste and mustard seeds. Cook 3 more minutes, then add the beer. Cook additional 5-10 minutes, until liquid is absorbed and chutney is thick. Remove from heat, seat aside and cool until added to the bread dough.

Bread Ingredients:
1 package dry yeast [about 2¼ teaspoons]
3/4 cup warm water [100ºF to 110ºF]
1 Tablespoon sugar
3 2/3 cup bread flour
1/2 cup whole wheat flour
3/4 cup beer [I used a Detroit brewed pale ale]
1½ Tablespoons fresh thyme, leaves only
1 teaspoon salt
cooking spray
1 recipe bacon, thyme, onion chutney [about 1 cup]
1 large egg white, lightly beaten
1 Tablespoon water

Directions for Bread: Dissolve sugar and yeast in warm water of mixing bowl, let stand 5-10 minutes to allow it to bloom. It will appear foamy and doubled in size.

Lightly spoon flours into dry measuring cups and level with a knife. Add the flours, beer, fresh thyme and salt to the yeast mixture. Knead until smooth and elastic, about 10 minutes. [This can be accomplished by hand or mixer with dough hook.] Cover mixing bowl with a towel and allow to rest 10-15 minutes.

Add the prepared chutney to the bread dough. Knead approximately 10 minutes, allowing chutney to fully incorporate within the dough. [I did this part by hand.]

Spray the mixing bowl with cooking spray, return the dough to bowl, turning to coat top of dough ball. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. [I place the covered bowl in my cold oven.]

Punch dough down. Divide as desired. The recipe will make 16 round rolls, 8 bun/hoagie size rolls, or one large loaf. [I made 4 buns and 1 canape loaf.] Place on baking sheet[s] coated with cooking spray. Cut a 1/4-inch deep slit in the top of each roll/bun/loaf. Cover and let rise 30 minutes or until doubled in size. Meanwhile, preheat oven to 375ºF.

Combine water and egg white, brush over rolls. Bake at 375ºF, about 18 minutes for rolls/buns, 30 minutes for loaf, or until golden brown. Serve warm.

nancy

http://www.lupus.org/action/lupus-awareness-month

 

46 comments

  1. Pingback: Bread Roulade with Bacon-Onion Chutney | Tasty Eats

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