Marmite And Cheese Bread Recipes
MARMITE AND CHEESE BREAD
Adapted from the Fleischmann's site. Here's what they say, "This bread combines two of Britain's most characteristic ingredients, Marmite and sharp cheddar Cheese. Hearty in flavor, this bread is best served toasted accompanying a soup, or in making a sandwich on toast". There is about 90 minutes rising time.
Provided by Sharon123
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In large bowl combine 1/2 cup fall pupose flour, 1/2 cup whole wheat flour salt, and yeast. Heat water until very warm (120º - 130º F) and dissolve Marmite and butter in it. Stir into the dry ingredients.
- Add enough of the remaining flour to make a soft dough. Knead on lightly floured surface until soft and elastic, about 8-10 minutes. Knead in the cheese.
- Cover; let rest on floured surface about 10 minutes.
- Punch down dough and roll into a 12 X 7 inch rectangle. Starting from the shorter end, roll up tightly like a jellyroll. Pinch the seams and ends to seal them. Place seam side down in an 8- X 4-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in size, about 90 minutes.
- Brush the top lightly with milk. Bake on the middle shelf of a preheated 375º oven for 30-40 minutes or until the bread sounds hollow when tapped on the bottom crust. If the crust is browning too quickly, cover with aluminum foil until finished cooking.
- Remove from pan; let cool on wire rack. Enjoy!
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- Warm the milk in a saucepan. Remove from the heat and stir in the sugar, butter and 2 teaspoons Marmite, until the butter has melted. Cool to lukewarm.
- Sift the flour and ½ teaspoons salt into a large bowl, stir in the yeast and make a well in the centre. Pour in the beaten eggs and the milk mixture into the well and mix quickly to a soft dough. Knead for 10-15 minutes by hand or 5-7 minutes in a food mixer with a dough hook on a low speed, until elastic. The dough is very soft and quite sticky. Place the dough in a lightly oiled bowl, cover and leave to rise until doubled in size – this should take about 1½ hours. For a richer flavour and easier to handle dough, allow the dough to rise overnight in the fridge, after an initial 45 minutes rising time at room temperature. You'll need to bring it back to room temperature for at least an hour before proceeding.
- Knock the dough back and sprinkle over half of the grated cheddar, season well with black pepper and knead for a minute or so until smooth and the cheese is well dispersed. Break the dough into 19 equally-sized pieces (about 50g each), pinch the edges of each piece together together and roll to create a smooth ball.
- Lightly brush a 25-26cm springform cake tin with a little melted butter and arrange the balls of dough in concentric circles around the tin. If you don't have a tin of this size, arrange the dough balls in a 26cm circle drawn on baking paper, on a baking tray. Sprinkle half of the remaining cheese in the crevices between the balls of dough, taking care not to sprinkle any on top, and set aside to prove for 1½-2 hours, until the dough is well risen and feels soft and pillowy.
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- Homemade Marmite. If you live somewhere where you have no access to Marmite, you can prepare your own version of homemade Marmite. This recipe will guarantee that you can enjoy the same strong Marmite taste in your recipes, using ingredients that you can easily find in your kitchen.
- Vegemite. If you live in Australia, Vegemite will be the perfect Marmite alternative. Just like Marmite, Vegemite is made of brewer’s yeast extract. It has a salty, slightly bitter, and malty taste.
- Miso. Miso is made of fermented soybeans and a special mold that is cultivated from rice, barley, or soybeans. It’s a staple in Japanese cuisine and can be used as a Marmite alternative in multiple dishes.
- Promite. Promite is another Marmite substitute that can be incorporated into multiple recipes. Promite is a dark, brown, salty spread that’s made of brewer’s yeast extract and vegetable extract.
- Brewer’s Yeast. Brewer’s yeast is a versatile ingredient that adds a beer-like flavor to any recipe. Unlike Marmite that has a rich umami flavor, brewer’s yeast is slightly bitter.
- Nutritional Yeast. If you want to enjoy the umami flavor in your food, but need something that doesn’t taste as strong as Marmite, then you need to consider nutritional yeast.
- Peanut Butter. If you’re not that fond of Marmite flavor, you can replace it with peanut butter. Peanut butter makes a great addition to several recipes and, unless it contains honey, it will be vegan.
- Yeast Extract. Yeast extract can be the perfect American version of Marmite as it’s easy to find. There are several generic brands to try, and each one of them can give you the exact rich taste of Marmite.
- Soy Sauce. Soy sauce has a unique flavor that combines acidity, saltiness, sweetness, and slight bitterness. It also has a dark color, just like Marmite, so it can be used as a substitute if you’re cooking with Marmite.
- Bovril. Bovril is a thick salty meat extract that tastes a lot like Marmite, but it’s not vegetarian or vegan. You can use Bovril in a small amount as a spread on your toast or bagel because, in a big amount, it can be too strong.
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