Marmite and Cheese Bread
- Reviews 1
Ready In: 55 mins
Yields: 1 loaf
Ingredients
- 1 -1 1⁄2 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon salt
- 1 (1/4ounce) envelope fleischmann's fast rising yeast
- 1 -2 cup water
- 1 tablespoon marmite (or Vegemite)
- 1 tablespoon butter, room temperature
- 1 1⁄2 cups sharp cheddar cheese, grated, at room temperature
- 1 teaspoon milk
Directions
- In large bowl combine 1/2 cup fall pupose flour, 1/2 cup whole wheat flour salt, and yeast. Heat water until very warm (120º - 130º F) and dissolve Marmite and butter in it. Stir into the dry ingredients.
- 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.
- Cover; let rest on floured surface about 10 minutes.
- 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.
- Brush the top lightly with milk. Bake on the middle shelf of a preheated 375º 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.
- Remove from pan; let cool on wire rack. Enjoy!
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