Marmite And Cheese Bread – a delicious recipe with all-purpose, whole wheat flour, salt, yeast, water, marmite. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In large bowl combine 1/2 cup fall pupose flour, 1/2 cup whole wheat flour salt, and yeast. Heat water until very warm (120u00b0 - 130u00b0 F) and dissolve Marmite and butter in it. Stir into the dry ingredients.
2
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.
3
Cover; let rest on floured surface about 10 minutes.
4
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.
5
Brush the top lightly with milk. Bake on the middle shelf of a preheated 375u00b0 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.
6
Remove from pan; let cool on wire rack. Enjoy!
338
kcal
Calories
17
g
Fat
30
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 - 1 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon salt, 1 (1/4 ounce) envelope fleischmann's fast rising yeast, and more.
Yes, Marmite And Cheese Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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