Cheese and Marmite Loaf

This is a recipe I learnt from one of friends in the States. A firm favourite of my bread customers.

Cheese and Marmite Loaf

Perfect used as a sandwich, toasted with butter or eaten with poached or scrambled egg for breakfast

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Course Breakfast

Cuisine American

Servings 4 People

Ingredients

  

• 375 g Strong white flour
• 125 ml Water Tepid
• 70 mls Milk
• 1 Egg
• 15 g Yeast
• 40 g Flour
• 10 g Salt
• 25 g Butter
• 2 g Marmite
• 20 g Cheese Grated

Instructions

 

Make a Roux

• Melt butter in a pan, add the flour to make a roux cook out for 2-3 minutes.
• Gradually add the milk until you have a thick paste. 
• Place roux into a mixer with a dough hook attached and mix until it has cooled slightly.
• Add the egg to the roux base mix.

Make the Base Mix

• Add the flour, yeast, salt and water to the roux and knead as you would for a normal bread recipe.

Bulk Proof

• Put to one side and prove until doubled in size.

Shape

• Knock back the dough and flatten.
• Spread the marmite thinly over the dough and sprinkle the grated cheese on top (leave a little of the cheese to place on top of the loaf).
• Roll up dough as you would for a Swiss roll and place into a loaf tin.
• Scatter the rest of the grated cheese on top.

Final Proof

• Leave to prove until doubled in size.

Bake

• Bake in a oven 190c until golden brown and the core temperature has reached 98c.
• Remove the loaf from the tin and cool down.