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!
MARMITE AND CREAM CHEESE
This is my new Favorite way to eat marmite it is really yummy! All the people that I have talked to, no one has mentioned putting marmite with cream cheese. I can imagine making little cucumber sandwiches with this mixture too.
Provided by LB in Middle Georgia
Categories Breakfast
Time 5m
Yield 1 1 Bagel, 1 serving(s)
Number Of Ingredients 3
Steps:
- Toast bagel spread on cream cheese and then the amount of marmite you like and 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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