Prep 30 mins
Cook 20 mins
I like to make my bread dough a day ahead; the fridge slows but doesn't stop the yeast. This may look like a lot of work, but other than the first few steps, it's no more difficult than grabbing a drink from the fridge. Marmite isn't as scary as people think once it's cooked into other things, but if you hate it that much, leave it out and add a little extra salt instead. I've even made a version with prepared horseradish. I like brown ale or Guinness for this, but any old beer or even water will do.
- 1 large onion, finely chopped
- 3 tablespoons olive oil or 3 tablespoons butter
- 2⁄3 cup warm beer (should be heated to about 130F) or 2⁄3 cup water (should be heated to about 130F)
- 2 tablespoons yeast (not the instant type)
- 1 tablespoon sugar
- 2 tablespoons marmite
- 2 cups flour, plus extra as needed
- 1 cup old cheddar cheese, grated, at room temperature
- oil or melted butter, for brushing tops of loaves
- 1⁄4 cup grated cheddar cheese, preferably orange
- 1⁄4 cup thinly sliced green onion (green part only)
- sea salt, for sprinkling tops
- Saute onions over medium-low heat in the oil or butter until soft but not brown. Set aside and cool.
- In a large bowl, whisk liquid, marmite and sugar until dissolved. Whisk in yeast and a handful of the flour. Leave in a draft-free spot for 10-15 minutes.
- When the mixture is foamy, add the rest of the flour, cheddar, and onion mixture, until combined.
- Knead on a floured surface, about 10 minutes.
- Place in a greased bowl, cover with plastic, and refrigerate overnight.
- Day two: Take out of the fridge, allow to sit for 60 minutes.
- Pre-heat oven to 350°F.
- Punch the dough down, and dived into six parts.
- Roll each portion into a roughly oval shape.
- Place on a large baking tray, bush with oil and sprinkle with green onions, cheese and salt. allow to sit for another 30 minutes.
- Bake for 20-25 minutes, then move to a cooling rack.
- Swat husband's hand with a wooden spoon when he tries to sneak one before dinner.