MARMITE AND CHEDDAR SWIRL LOAF

(c) Matt Russell

Ingredients (serves 8)

For the Bread

  • 250g strong white bread flour
  • 5g salt
  • 5g sugar
  • 5g fast-action yeast
  • 50ml milk
  • 120ml warm water
  • 30g butter, softened

For the filling

  • 50–60g grated Cheddar cheese
  • 1–2 tbsp Marmite, warmed slightly in the microwave

Essential equipment

450g/1lb loaf tin Rolling pin

Method

To make the bread, place all the ingredients in a bowl and squeeze together for a minute or so. Turn out on to the worktop and knead for 10 minutes or until smooth and elastic – or use a freestanding electric mixer fitted with a dough hook for 5–7 minutes. Place into a clean, oiled bowl, coat the dough in oil, then cover the bowl with cling film and leave to rise for 1 hour.

When the dough has doubled in size, remove from the bowl on to the worktop. Roll the dough out into a rectangle that is the same width as your loaf tin’s length. Using a pastry brush, paint the Marmite over the dough, then sprinkle over as much grated cheese as needed to cover the surface. Roll up tightly and place in the loaf tin. Allow to rise for 45 minutes.

Preheat the oven to 210°C/200°C fan/Gas 7.

When the loaf has risen, bake for 25–30 minutes, or until the base sounds hollow when the loaf is tipped out and gently tapped.