Thursday, 1 March 2018


Right, I put my hands up, my name is Yasmin and I like Marmite.  I like it in a sandwich with lettuce (thank you mother),  I like it roasted on potatoes, I like it stirred into pasta (thank you Nigella) and I like it on toast. But now I like it in toast. Why have I never thought of this before? Adding cheese just escalates its deliciousness. It is the most perfect toasting loaf and the best for making cheese on toast. Now, don't be put off if you are not a Marmite lover, my taste for Marmite has not been passed on to my children but they devoured this whole loaf in one sitting. These photos are a second one I had to make so I could share it with you. Suffice to say it went as quickly as the first made into ham sandwiches.

500g Strong White Bread Flour, 10g Yeast, 50g Oil, 30g Marmite, 100g Grated Cheddar, 300g Hand Warm Water

I made this in my freestanding mixer to get the dough started but you can do the whole thing by hand. Put everything in the bowl and get mixing.  Once the dough starts to slap against the side of the bowl, turn off the mixer and tip it onto your surface. You must knead the dough till it's smooth and elastic, I usually give this about 8 minutes. If it's sticking pour a little oil on to the surface rather than adding flour.  

When you are done with kneading, dust your bowl with flour and return the dough to it. Cover with cling film or a shower cap and leave to rise and double in size for 1 hour. Next shape your loaf. Make it free form or use a loaf tin. I plaited mine then put it in a 2lb loaf tin. Leave to rise again covered with a clean tea towel for 30 minutes then bake at 200C for 25-30 minutes

Do try it made into cheese on toast, you won't believe the difference the Marmite makes. Xx