Marmite Monkey Bread (with Marmite hummus dip)
Prep
1h 45m
Cook
30 min
Serves
12
Skill
Vegetarian
Prep
1h 45m
Cook
30 min
Serves
12
Skill
Ingredients
Marmite Monkey Bread
- 4 cups wholemeal flour
- 2 tsp active dry yeast
- 2 tsp caster sugar
- ½ tsp salt
- 1 ½ cups warm water
- ⅓ cup olive oil
- 1 large egg
- 2 tsp Marmite
- 80g margarine, melted
- 2 cloves garlic, minced
- ½ cup grated edam cheese
Marmite Hummus Dip
- 1 x 400g tin of chickpea, drained
- 1 clove garlic
- 1 tbs tahini
- 2 tsp Marmite
- 1 tbs olive oil
Nutrition per serving
1440 kJ
energy kj
10 g
protein
4 g
saturated fat
6.6 g
dietary fibre
35 g
carbohydrate
2 g
sugars
344 mg
sodium
Method
- For the Marmite Monkey Bread, combine the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the water, olive oil, egg and Marmite and use a dough hook to knead at medium speed until a soft dough forms. Transfer to a greased bowl, cover and leave to proof in a warm place for an hour, or until doubled in size.
- Meanwhile, for the Marmite Hummus Dip, add all ingredients to a food processor, season with salt and pepper and blitz. Use a spatula to scrape the hummus from the sides of the bowl and blitz again until smooth. Add more lemon juice or a little water if you need to loosen the consistency, transfer to a serving bowl and set aside.
- Once the dough has proofed, punch the air out of it, divide into small even-sized pieces and roll into smooth balls on a floured surface.
- Combine the melted butter and garlic in a bowl and lightly grease a bundt pan (or a cake tin with a small ramekin in the centre). Roll each dough ball in the melted butter and place in the greased pan. Once you have used all of your dough and your bundt pan is full, cover and leave to proof in a warm place for 20 minutes. Meanwhile, preheat your oven to 180°C fan bake.
- Sprinkle the monkey bread with the grated cheese and bake for 30 minutes, or until the rolls are golden brown. Leave to cool for 5 minutes before turning onto a wire rack or serving plate. Serve warm with the Marmite Hummus Dip.
Tips
Don’t have a stand mixer at home? No problem! You can simply make this recipe by hand, mixing in a large bowl and kneading on a lightly floured benchtop.
Marmite Monkey Bread
- 4 cups wholemeal flour
- 2 tsp active dry yeast
- 2 tsp caster sugar
- ½ tsp salt
- 1 ½ cups warm water
- ⅓ cup olive oil
- 1 large egg
- 2 tsp Marmite
- 80g margarine, melted
- 2 cloves garlic, minced
- ½ cup grated edam cheese
Marmite Hummus Dip
- 1 x 400g tin of chickpea, drained
- 1 clove garlic
- 1 tbs tahini
- 2 tsp Marmite
- 1 tbs olive oil
Nutrition per serving
1440 kJ
energy kj
10 g
protein
4 g
saturated fat
6.6 g
dietary fibre
35 g
carbohydrate
2 g
sugars
344 mg
sodium
- For the Marmite Monkey Bread, combine the flour, yeast, sugar and salt in the bowl of a stand mixer. Add the water, olive oil, egg and Marmite and use a dough hook to knead at medium speed until a soft dough forms. Transfer to a greased bowl, cover and leave to proof in a warm place for an hour, or until doubled in size.
- Meanwhile, for the Marmite Hummus Dip, add all ingredients to a food processor, season with salt and pepper and blitz. Use a spatula to scrape the hummus from the sides of the bowl and blitz again until smooth. Add more lemon juice or a little water if you need to loosen the consistency, transfer to a serving bowl and set aside.
- Once the dough has proofed, punch the air out of it, divide into small even-sized pieces and roll into smooth balls on a floured surface.
- Combine the melted butter and garlic in a bowl and lightly grease a bundt pan (or a cake tin with a small ramekin in the centre). Roll each dough ball in the melted butter and place in the greased pan. Once you have used all of your dough and your bundt pan is full, cover and leave to proof in a warm place for 20 minutes. Meanwhile, preheat your oven to 180°C fan bake.
- Sprinkle the monkey bread with the grated cheese and bake for 30 minutes, or until the rolls are golden brown. Leave to cool for 5 minutes before turning onto a wire rack or serving plate. Serve warm with the Marmite Hummus Dip.
Tips
Don’t have a stand mixer at home? No problem! You can simply make this recipe by hand, mixing in a large bowl and kneading on a lightly floured benchtop.