Cheese and Marmite Bread Scrolls
Soft and fluffy bread rolled up with lashings of Marmite and Cheddar Cheese. These Cheese and Marmite Bread Scrolls are a savoury dream!
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Servings: 4 people
Ingredients
- 7 g Sachet Fast Acting Dried Yeast
- 450 g Strong White Bread Flour
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1 tbsp Granulated Sugar
- 6 tbsp Marmite
- 250 g Mature Cheddar Grated
Instructions
- In a large bowl, combine the flour, yeast, salt and sugar. Add the olive oil and about 250ml warm (not hot) water. Either bring together by hand or with the dough hook attachment on a mixer.
- Once it comes together, add up to 50ml more water – until it comes together into a (slightly sticky) ball.
- Knead for 8-10 minutes, then let rest in a lightly oiled bowl for 1 hour – 1h30m (until doubled in size).
- Once the dough has risen, punch down and put on a lightly floured surface. Roll to a rectangle about 40x30cm.
- Put the Marmite in a heatproof bowl, and warm gently for about 30-45 seconds, just to loosen it. Spread this over the rectangle of dough.
- Sprinkle over the cheese in an even layer. From the longest edge, roll the dough into a tight, neat, log.
- Cut approx. 12 equal slices and place in a lightly greased/lined 9" circular tin (spread slightly apart). Let rest for 45 mins – 1 hour.
- Preheat the oven to 200C/180C Fan/Gas 6. Bake the scrolls for 35-40 minutes, until golden and the cheese is beginning to look a little crisp. Best served warm, but still wonderful once cooled!