Cheese and Marmite Loaf

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 & Marmite Loaf

Cheese and Marmite Loaf

Perfect used as a sandwich, toasted with butter or eaten with poached or scrambled egg for breakfast
Course Breakfast
Cuisine American
Servings 4 People


  • 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.
  • 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.


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