Cheesy Marmite Bread
A deliciously cheesy loaf, layered with Marmite, and always calling for a slather of butter!
Print
Pin
Servings: 6
Ingredients
- 420g/3 cups bread flour
- 2 tsp instant yeast
- 1 tsp salt
- 350ml/1 ½ cups warm water
- 300g/3 cups white cheddar cheese tightly packed
- ¼ cup Marmite or Bovril
Instructions
- Mix dry ingredients, mix in water. Rise 2 – 3 hrs. or until doubled.
- Preheat the oven to 240°C/450°F (220°C fan). Half an hour before the dough is ready, put a 24-28cm heavy based pot/Dutch oven with a lid in the oven to preheat.
- Tip the dough onto a clean working surface, that's been lightly dusted with flour. Reserve 1/3 cheese for the topping. Sprinkle 1 tbsp flour on top of the dough and lightly flatten. Spread 1/2 of the marmite, followed by 1/3 of the cheese. Fold and repeat. Flip onto a 30cmx 30cm square piece of baking paper with the seam at the bottom. Pile the reserved cheese on top.
- Remove hot pot from the oven. Use paper to transfer dough into the pot, keeping it on the paper. Put lid on. Bake 35 minutes. Remove lid. Bake 10 minutes to colour the surface. Remove pot from oven. Use paper to transfer bread onto a cooling rack. Remove paper. Cool at least 10 minutes before slicing.
Video
Notes
No dutch oven method – use 20cm/8” square metal pan (NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven next to (or on the shelf above) the pan, fill pan with about 2cm/1″ boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for 40 minutes until it’s a deep golden brown (if it gets too brown because of the cheese, cover loosely with foil).
Storage - The bread is at its prime freshly made, still great for 24 – 36 hours. After this, toast and slather with butter.