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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
  • 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.





  1. Yes, don’t we all have some of those little gadgets that make it with every move…and then something REALLY important just disappears! Your bread turned out quite cute and perfect for a party!

    • So true, Laila! I’m still trying to figure out where some of that “stuff” ends up. I’m looking forward to experimenting more with this tube for our summer parties…I think the possibilities are endless!

  2. Wow Nancy!! I am so impressed. Not only does your bread look wonderful, but you put chutney in it!! This is completely the kind of recipe I dream of!! I am a huge fan of chutneys and would just love to encounter it in a loaf of bread! Congrats on a marvellous entry in the challenge! 😀

    • Thanks, Gerard! Time to pull yours out too…it’s very simple to use! Just be sure to coat the inside of the tube with cooking spray and the bread releases with no problem. 🙂

  3. It’s awesome that this tube stayed with you for 18 years, Nancy! I think you have kept it all along for some reason – that someday, FF will come into your life and so is the challenge! 😀 This is so creative, Nancy! Great for FFC#1 entry!

    I hope you are well and I wish the best for you! We are missing you!

  4. Pingback: Fiesta Friday Challenge #1 | The Novice Gardener

  5. MMMM…that bread looks wonderful, Nancy, and with so much flavor! I would love to have a bun with a bratwurst. The star tube is really neat– did you have difficulty getting it out of the tube? I like the star shape and bet this bread makes such a nice snack with that scrumptious chutney you provided. Wonderful!

    • Thank you, Ngan. I had no problem at all getting it out of the tube. I gave it a good coating of cooking spray first and it slid right out! The bread was definitely flavorful. 🙂

    • I still can’t believe it went unused so many years, Judi. It was one of those impulse purchases, when you’re invited to one of those house parties and you feel like you have to buy something. Hahhah. I’ll be using this again for sure now that I’ve seen the results!

  6. I love that you finally got to use your bread tube! (Never heard of one before, but how fun they are! Love the shape!) wonderful job on this Nancy and beautiful pictures! Hubby and I prayed for you last night before bed…will continue to! Thinking of you !

    • I don’t know why I waited so long to use the bread tube… I’ll certainly put it to better use now that I see the results!

      And thanks, I’m feeling better each day. 🙂

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