Marmite, Cheese and Leek Bread
Prep
2h 25m
Cook
1h 20m
Serves
8
Skill
Prep
2h 25m
Cook
1h 20m
Serves
8
Skill
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
Nutrition per serving
1390 kJ
energy kj
15 g
protein
3 g
saturated fat
4.5 g
dietary fibre
39 g
carbohydrate
3 g
sugars
515 mg
sodium
Method
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.
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.
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.
Once the dough has doubled in size, punch the air out and place on a lightly floured surface.
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.
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.
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.
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
Nutrition per serving
1390 kJ
energy kj
15 g
protein
3 g
saturated fat
4.5 g
dietary fibre
39 g
carbohydrate
3 g
sugars
515 mg
sodium
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.
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.
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.
Once the dough has doubled in size, punch the air out and place on a lightly floured surface.
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.
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.
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.