Cheddar & Marmite Tear and Share Bread
Updated: Sep 14
Strong Flavours for connoisseurs, if you like bread and cheese this is for you. Marmite enhances flavours of cheddar and this combination works perfectly with sweet bread.
I Baked it in the cast iron pan as it is a presentation overkill!
500g (17.6oz) of strong flour
350g (12.3oz) of lukewarm water
15g (0.5oz) of fresh yeast (or 7g (0.3oz) of dry)
5g (0.17oz) salt
200g (7oz) of mature cheddar
1 tsp black pepper
1. Begin by mixing yeast with lukewarm water, leave the mixture for 5 minutes to activate.
2. Mix the yeast water with half of the flour and leave it for 3 hours covered in the warm place. Poolish starter allows yeast to eat and multiply faster resulting in better flavour and texture of your bread.
3. Add remaining flour, salt and honey, knead for 10-15 minutes until smooth dough forms. If your dough is ready, upon pressing the surface will pop back. Place in the warm spot to prove until doubled in size.
4. Once proved, divide the dough into 12 equal pieces and shape each one into a ball.
5. Roll each ball flat and spread a tiny bit of marmite inside of it. Add cheese and fold to close. Shape ball and place inside flour-dusted cast iron pan (you can also use a tray or cake tin).
6. Dust with cheese and black pepper. Allow proving for at least 30 minutes to double in size again. In the meantime heat, the oven to 220C (428F).
7. If using a cast-iron pan, heat it on the stove before placing in the oven. Bake for 10 minutes then reduce temperature to 200C (392F) and wait 20 more minutes.
8. When baked, remove from the oven and allow to cool on the rack. Enjoy!
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