Mango Chutney Bread

This bread is incredibly moreish and goes really well with cheeses and cold meats....and particularly well dipped into curried parsnip soup!

Ingredients

400g Strong White Bread

1 tspn Salt

250ml Warm Water

50ml Natural Yoghurt

1 tspn Sugar

1 (7g) Sachet of Fast Action Yeast

1 tbsp Olive Oil

4 tbsp Mango Chutney (I use Sharwood's)

• Tip the flour into a large bowl and stir in the salt.
• In a measuring jug, measure the water then add the natural yoghurt and stir.  Add the sugar, yeast and oil and stir again.
• Pour the liquid into the flour mixing with a fork until it comes together in a dough.  Using one hand, start to knead it in the bowl to collect up all the flour then tip it out onto your work surface.  
• Begin to knead the dough by stretching it out and folding it back in repeatedly.  It will be sticky at first, it helps to oil your hands and lightly oil the work surface, the more you work it the less sticky it will become.  Another tip is, after about 5 minutes of messy kneading,  scrape the dough off your hands, wash then oil them and tackle the kneading again.  After about 10 minutes of kneading the dough should be easier to handle and spring back when poked.
• Put the dough back into the bowl (lightly oiled) and cover with cling film.  Leave to rise for 1-2 hours until it doubles in size, the warmer it is the quicker the rise will be.
• When the dough is risen and puffed, get it out of the bowl and back onto the work surface.  Knead it around for a few minutes to knock out the air and stretch it out to flatten.
• Mix the mango chutney with a tablespoon of water to thin it a bit then spoon onto the flattened dough.  Roll the dough up the best you can to encase the chutney and shape it round into a sort-of horseshoe and squidge the two ends together.  Put this onto an oiled baking tray and cover loosely with cling film, leave to rise again for 1-2 hours until doubled in size.
• Preheat the oven to 210C (fan) and when the dough is risen again,  bake it for 25 minutes or until deep golden brown and hollow sounding when tapped underneath.
• Carefully remove it from the baking tray and leave it to cool on a rack or, if you want more of a crusty finish, leave it to cool directly on the oven shelf (oven turned off) with the door open.