My friend had suggested that I should make something using marmite, as it was his favourite spread and he wanted to try his hand at some more savoury bakes. I've not used marmite much in my breads so far, I am not sure quite why, I love its yeasty savouriness and the way it works so well with lots of other ingredients.
I have just gone for marmite and cheese here, the classic combination. This loaf is great toasted with some mature cheddar, or dunked in a creamy tomato soup.
For the loaf:
450g strong white flour
7g dried yeast
1 teaspoon salt
2 tablespoons rapeseed oil
2 teaspoons marmite
For the filling/topping:
2 tablespoons marmite
100g cheddar cheese, grated
Place the flour into a large bowl and rub in the yeast.
Add the marmite, salt, oil and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a floured surface and knead for around 10 minutes, or until it feels smooth and elastic.
Return the dough to the bowl, cover with a tea-towel and leave to rise for about an hour, or until it has doubled in size.
Grease a 1lb loaf tin.
When the dough has risen, place it onto a lightly floured surface and spread it into a rectangle.
Spread the marmite onto the rectangle and then sprinkle over most of the cheese.
Roll the rectangle, width ways, into a sausage shape and cut into 6 equal rounds.
Squeeze three of the rounds into the bottom of the loaf tin, then place the other 3 on top.
Sprinkle over the rest of the cheese and cover the loaf with a tea-towel.
Leave the bread to rise for around half and hour, or until it has puffed up noticeably.
Pre-heat the oven to 200 degrees c.
When the dough has risen, bake it for around 25 minutes, or until it looks a really golden brown.
Leave the loaf to cool a little in the tin before turning it out onto a wire rack to cool completely.