For anyone who loves marmite this is a dream! It gets gobbled up so quickly because you can just keep pinching at it here and there, with the rationalisation that if you haven’t had a whole slice you haven’t really eaten much right? Before you know it it’s all GONE!
- 260g strong white bread flour
- 125g plain flour
- 240ml water
- 7g fast action yeast
- 2 tbsp sugar
- 3/4 tsp salt
- 2 tbsp unsalted butter (melted)
- Beaten egg (to brush on top)
- 100g grated cheese, plus a little extra to sprinkle on top (I used cheddar but you could probably use any hard cheese)
- 3 tbsp of marmite, plus extra to drizzle on top (warmed so it’s nice and runny – also you can use more or less according to your taste)
- pepper (to taste)
1) Mix flours, yeast, sugar and salt. Ensure yeast does not directly touch the salt!
2) Add water and melted butter
3) Mix and knead til smooth and passes the window pane test.
4) Let rise in a bowl covered with cling film for approximately 1 hour or doubled in size.
5) Roll into a rectangle
6) Brush with warm marmite (mixed with a little water to thin), then sprinkle over cheese. Sprinkle with a bit of pepper to taste.
7) Have the long side facing you. Cut the dough into 6 strips. Stack these strips on top of each other. You should now have a tower of 6 strips.
8) Cut your tower into 6 roughly equal pieces. This might be a bit messy or it might not look the most even but that doesn’t matter, it adds to its charm!
9) Grease a loaf tin. Stack the squares on their sides into the loaf tin. They should all be lined up, touching but not tightly pressed together as you need to leave room for them to rise a little. Sprinkle a little extra cheese on top.
10) Let rise for 40 mins whilst covered to rise. Meanwhile, preheat oven to 180C.
11) Bake for 35-45 mins.
12) Drizzle with marmite to finish…
Voila! Tear and share.
TIP: As you can see from my picture the tin was too small, that is why the sides are bursting to get out. I had that small tin and a tin that was just too big. None were a perfect sized tin. But I made a variation of this recipe using lemon and lime and put a bit of scrunched up foil at one end of the too-big-tin to help the loaf hold its shape. In the end it was just right!
I wish I had a picture of the lemon and lime one, but sadly I lost the camera it was saved on. The recipe for the dough is the same but you can add poppy seeds (2-3 tbsp).
The lemon and lime filling was:
- 1 lime (grated rind)
- 4 lemons (grated rind)
- 40g melted butter
- 110g caster sugar
I will make it again and post a picture!
Thanks for reading! Has anyone got any other ideas for tasty fillings?