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
- 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
Make a Roux
- Melt butter in a pan, add the flour to make a roux cook out for 2-3 minutes.
- 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.
- Put to one side and prove until doubled in size.
- 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.
- Leave to prove until doubled in size.
- Bake in a oven 190c until golden brown and the core temperature has reached 98c.
- Remove the loaf from the tin and cool down.