John Whaite's Marmite and cheddar swirl loaf recipe

• 250 g (8.8oz) strong white bread flour
• 5 g (0.2oz) salt
• 5 g (0.2oz) sugar
• 5 g (0.2oz) fast-action yeast
• 50 ml (1.8fl oz) milk
• 120 ml (4.2fl oz) warm water
• 30 g (1.1oz) butter
• 60 g (2.1oz) grated cheddar cheese
• 2 tbsp Marmite, warmed slightly in a microwave

1. To make the bread, place all the ingredients in a bowl and squeeze together for a minute or so.
2. Then turn it out on to the worktop and knead for 10 minutes or until smooth and elastic or use a freestanding electric mixer fitted with a dough hook for 57 minutes.
3. Place into a clean, oiled bowl, coat the dough in oil, then cover the bowl with cling film and leave to rise for 1 hour.
4. When the dough has doubled in size, remove from the bowl.
5. Roll the dough out into a rectangle that is the same width as your loaf tins length.
6. Using a pastry brush, paint the Marmite over the dough, then sprinkle over as much grated cheese as needed to cover the surface.
7. Roll up tightly and place in the loaf tin.
8. Allow to rise for 45 minutes.
9. 10 minutes before the end of the 45 minute rising period, preheat the oven to 210C/200C fan/gas mark 7.
10. When the loaf has risen, bake for 2530 minutes, or until the base sounds hollow when the loaf is tipped out and gently tapped.
11. Serve warm or cold.

white bread, milk, water, butter, cheddar cheese, marmite

Taken from www.lovefood.com/guide/recipes/44248/john-whaites-marmite-and-cheddar-swirl-loaf-recipe (may not work)