Cheddar and Marmite Tear and Share

Cheddar & Marmite Tear and Share
Cheddar & Marmite Tear and Share

It has barely got light outside today, but this loaf has brought a ray of golden sunshine into the kitchen.  I closely followed this fellow blogger’s recipe, but played around with the shape to give it even more of a comforting communal feel.  I made the construction of the loaf up as I went along so directions are not that precise at this point in my recipe below.  Thankfully, it’s a forgiving loaf and any imperfections just make it easier to hungrily rip up with your hands.

Ingredients for bread

  • 260g strong white bread flour
  • 125g plain white flour
  • 240ml warm water
  • 7g dried active yeast
  • 1 tbsp sugar (the recipe I used stated 2 tbsp but I probably won’t use any next time)
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, melted

Ingredients for filling/ topping

  • 100g cheddar cheese, grated
  • 2tbsp Marmite

Method

  1. Prepare the yeast: sprinkle it over the water, whisk and leave for around 10 minutes until bubbles appear on the surface.
  2. Meanwhile, measure the other bread ingredients into a mixing bowl.
  3. Pour the yeast mixture into the bowl and mix by hand until it comes together as a ball.
  4. Knead for around 8 minutes, adding a little flour to your hands if it gets stickier towards the end.
  5. Place back in the bowl and leave covered in clingfilm for around an hour to prove.
  6. Knock the air out of the dough and knead again for a few minutes.
  7. Roll the dough into a long, narrow rectangle, adding a sprinkle of flour to stop it sticking to the work-surface.
  8. Warm the Marmite gently with a little water then spread most of it over the dough.
  9. Sprinkle over the cheese, keeping a bit back for later.
  10. Gently roll the dough up length ways then slice at 1″ intervals width ways so that you end up with squashed’pinwheels’ (I got around 20 of these).
  11. Grease a cake tin (approx 8″) and arrange the pinwheels inside with their open ends uppermost (I placed a row around the edge – so they were touching but not squashed together, placed one on it’s own in the centre, then filled the remaining space with another row).
  12. Cover with clingfilm and leave for another 30 minutes to rise.
  13. Pre-heat the oven to 170°Fan/ 180°C/350°F/Gas 4.
  14. Sprinkle the last of the cheese over the loaf and bake for 25-30 minutes until it is golden brown.
  15. Pop it out of the tin and onto a cooling rack, then drizzle over the Marmite while it is still warm.
Cheddar & Marmite Tear and Share
Cheddar & Marmite Tear and Share

This bread is so good – thanks to needtoknead for sharing.  Their recipe features variations and I agree that the basic principle could easily accommodate an alternative to cheddar and Marmite (not everyone likes it after all!).  I think caramelised red onions, herbs, other cheeses, sundried tomatoes, and olives would all be delicious too.

Note:  I made another loaf a few days later and it was even more like an edible pillow of umami gorgeousness (yes, I have been watching too many cookery programmes).  It tastes best shortly after baking, when it has cooled just enough to tear apart.   The next day it becomes drier, but a few seconds in the microwave restores its oven-fresh texture.
Advertisements

6 thoughts on “Cheddar and Marmite Tear and Share

    1. This is probably a good way to try it for the first time – it is an acquired taste and could put you off if you try it on its own. I love it and the fact it contains important vitamins and veggie protein is a bonus 😀

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s