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Marmite, Cheese and Leek Bread

Serves: 8
Prep: 145
Cook: 80

    This Marmite bread is filled with layers of leek, cheddar cheese and fresh herbs.

    Ingredients

    Dough 

    • 2 cups high grade flour 
    • 1 cup wholemeal flour 
    • 2 tsp caster sugar   
    • 2 tsp instant dried yeast  
    • 30g margarine, melted 
    • 1 egg, beaten 
    • 1 cup So Good Regular Soy Milk 

     

    Leek, Cheese and Marmite Filling 

    • 2 tbs olive oil 
    • 1 leek, finely sliced  
    • 2 cloves garlic, crushed  freshly cracked black pepper 
    • ¼ cup Marmite 
    • ¾ cup grated Edam cheese  
    • 3 tbs fresh mixed herbs, roughly chopped  

    Method

    1. Step 1

      For the dough, combine flours, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add margarine, egg and milk. Mix on a low speed until well combined. 

    2. Step 2

      Increase to high speed and knead 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. 

    3. Step 3

      Meanwhile, prepare the leek filling. Heat olive oil in a frypan over medium heat. Cook the leek until softened. Add garlic and cook until fragrant. Season with black pepper to taste. Set aside to cool. 

    4. Step 4

      Once the dough has doubled in size, punch the air out and place on a lightly floured surface.  

    5. Step 5

      Roll the dough out into a 24 x 40cm rectangle. With the long edge closet to you, spread Marmite over the dough leaving a 2cm border on the top edge. Sprinkle over leek, cheese and herbs. Roll away from you to enclose the filling, pinching the seam to seal.  

    6. Step 6

      Place the roll seam side down and cut in half lengthwise. Twist the halves together with the cut side facing up, then curl the braid around itself and place in a greased loaf tin. Cover and set aside for another 30 minutes or until almost doubled in size. Preheat oven to 180°C.  

    7. Step 7

      Bake for 30 minutes or until golden brown, then cover with foil and bake for a further 30-40 minutes or until cooked through. Set aside for 10 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.

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