Place flour, sugar, yeast and salt in a large bowl. Whisk to combine.

Add melted butter and water. Using a wooden spoon, bring the ingredients together to form sticky, soft dough.

Cover with a cling wrap or clean kitchen towel. Set aside in a warm place for 1 hour or until doubled in size.

Preheat oven to 200 C or 400 F. Grease a 14x39 cm (7 cm deep) loaf pan.

Meanwhile, to make coriander coconut chutney, place coriander (cilantro) leaves, grated coconut, garlic cloves and lemon juice in a food processor. Add water only if needed. Process until smooth. Season with salt. Set aside.

Transfer dough to a lightly floured surface. Sprinkle more flour on top and knead for about 6-8 minutes or until the dough is soft and smooth.

Using a lightly floured rolling pin, roll out dough into a 5mm thick rectangle.

Spread over coriander coconut chutney. From one short end, roll up to form a log. Seal the ends. Transfer to the greased loaf pan, tucking in ends. Cover with cling wrap or clean tea towel. Stand for 30 minutes or until slightly risen.

Brush the top of the dough with egg white (or milk).

Bake for 45 minutes or until risen and golden. Cover with foil if it gets too dark.