Cheese and Marmite Sourdough Loaf
If you love the combination of cheese and Marmite, then you are going to love this loaf. I saw this in the window of a bakery but the queue was too long, so I had a go at devising a recipe for it at home and I was delighted with the results. There's something about the tanginess and texture of sourdough that lend themselves beautifully to this flavour combination. Enjoy a few slices with a mug of warming soup.
Method
1. Follow the normal steps for making a sourdough loaf (see my recipe for a step-by-step guide).
2. On the final round of stretch and folds, add the cheese and Marmite. Let your own tastes dictate the quantity but, as a guide, aim for approximately 10 teaspoons of marmite (5 per side of loaf) and approximately 100g grated cheese (I use cheddar). Use a fine grater for the best results.
If you love the combination of cheese and Marmite, then you are going to love this loaf. I saw this in the window of a bakery but the queue was too long, so I had a go at devising a recipe for it at home and I was delighted with the results. There's something about the tanginess and texture of sourdough that lend themselves beautifully to this flavour combination. Enjoy a few slices with a mug of warming soup.
Method
1. Follow the normal steps for making a sourdough loaf (see my recipe for a step-by-step guide).
2. On the final round of stretch and folds, add the cheese and Marmite. Let your own tastes dictate the quantity but, as a guide, aim for approximately 10 teaspoons of marmite (5 per side of loaf) and approximately 100g grated cheese (I use cheddar). Use a fine grater for the best results.
3. Placing the dough gently on a floured work surface, pull each side and stretch it over the work surface so the dough looks flatter (it will be thicker in the centre). Do this very carefully so as to avoid disrupting the rise too much.
4. Spread the exposed surface with Marmite, leaving about 1cm around the edge. Then, sprinkle over the cheese.
4. Spread the exposed surface with Marmite, leaving about 1cm around the edge. Then, sprinkle over the cheese.
5. Working your way round the circumference, stretch the dough back towards the centre to form a ball, aiming to tuck all of the cheese and Marmite in. Be as gentle as possible so as to avoid knocking any air out.
6. Turn the dough over and repeat the process. You probably won't be able to stretch the dough quite as much this time round, as the dough isn't as relaxed as during the first round. Then, follow the remaining stages of the process (from step 7) in my classic sourdough recipe.