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
- Prepare the yeast: sprinkle it over the water, whisk and leave for around 10 minutes until bubbles appear on the surface.
- Meanwhile, measure the other bread ingredients into a mixing bowl.
- Pour the yeast mixture into the bowl and mix by hand until it comes together as a ball.
- Knead for around 8 minutes, adding a little flour to your hands if it gets stickier towards the end.
- Place back in the bowl and leave covered in clingfilm for around an hour to prove.
- Knock the air out of the dough and knead again for a few minutes.
- Roll the dough into a long, narrow rectangle, adding a sprinkle of flour to stop it sticking to the work-surface.
- Warm the Marmite gently with a little water then spread most of it over the dough.
- Sprinkle over the cheese, keeping a bit back for later.
- 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).
- 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).
- Cover with clingfilm and leave for another 30 minutes to rise.
- Pre-heat the oven to 170°Fan/ 180°C/350°F/Gas 4.
- Sprinkle the last of the cheese over the loaf and bake for 25-30 minutes until it is golden brown.
- Pop it out of the tin and onto a cooling rack, then drizzle over the Marmite while it is still warm.
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.