A bread combining some of the best things: marmite, cheese and sriracha hot sauce! You can tell cheese and marmite is one of my favourite things, as this is my third bake on this blog combining those flavours, and this blog is relatively new-ish. There’s also a little addition of sriracha to heat things up. Please do excuse my chipped nail polish in some of the above pictures though :).
So I’ve seen this bread design all over the place and I’ve been itching to do it for a while. It’s most often a sweet bread filled with nutella. Problem is, I’m more of a eat-nutella-out-of-the-jar person and would rather save my nutella for that purpose. Also, I thought it would be interesting to attempt a savoury version filled with mega awesome flavours. I mostly followed this recipe and adapted it by omitting the sugar and using a different filling. Obviously marmite is a “love it or hate it” flavour; but if you don’t like it the key is to use small amounts and combine it with cheeeese. Plenty of cheeeeese. The more cheese the better, but start yourself on marmite with small amounts!
I think this recipe strikes the balance between marmite and cheese quite well for me, but if you’re less of a marmite fan just up the cheese a little. Also do bear in mind that I’m a wuss when it comes to spice, but in my opinion the quantity here gives it a nice mild kick.
Ingredients for dough:
- 500g white bread flour
- 190 ml tepid (lukewarm) milk
- 60g melted butter
- 2 eggs
- 7g or 1 sachet of fast action dried yeast
- 1 tsp salt
Ingredients for filling:
- 120g cheddar (grated)
- 50g marmite
- 20g sriracha
- a little drop of water
1) Mix together the dry ingredients for the dough, ensuring the salt does not directly touch the yeast.
2) In a separate bowl, mix together the eggs, melted butter and milk. Make a well in the centre of the dry ingredients and pour in the wet mixture. Mix til it forms a soft dough.
3) Knead for about 15 minutes until soft, elastic and passes the windowpane test. Place in a bowl, cover with cling film and leave to rise for about an hour and a half, or until doubled in size.
4) Meanwhile prepare the filling by mixing the marmite, sriracha and a splash of warm water together. The water just loosens up the marmite, making it easier to spread later. Set the grated cheese aside, in a separate bowl. Also, line a baking tray with baking paper.
5) When the dough is risen, place on a lightly floured surface and divide into four equal pieces (weigh to make sure they’re equal). Roll out each piece into a circle measuring 10″/25cm in diameter.
6) Place the first layer on the baking sheet and brush on a layer of filling, followed by a sprinkling of cheese. Place the next layer of dough on top, and cover with filling again. Continue doing so until you’ve used all the dough circles. Do not put filling on top of the 4th and final dough circle.
Above is what the first layer looked like – basically we’re going for a pizza look 😉
…And this is what it looked like with the final layer on top.
7) As a guide to help later, lightly mark a 3-4cm diameter circle in the centre (e.g. using a biscuit cutter). Then, cut the dough into 16 segments, working around the centre mark. I used a pizza cutter, but any sharp knife will do.
8) Now, take any pair of adjacent segments, and twist them a full 360 degrees away from each other. Push the ends together. This is a little hard to explain but you get the hang of it. Do the same for all the segments so that you end up with something like this:
9) Now cover loosely with lightly oiled cling film (or put it inside a bag if you have one) and let rise for 1 to 2 hours. Glaze with an even parts mixture of milk and water, then bake for 20-25mins in a fan oven preheated to 160C.
Let it cool (or do what I do and just tear right into it).