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Cheese and Marmite Overnight Prove Bread


Proving bread over night is a fantastic way to not only develop flavour, but to also develop the crust on your bread. Cheese and Marmite together make for a cracking combination. So why not bake them into a bread.


350g water
2 tsp Marmite
7g dry yeast
500g strong white bread flour
5g salt
125g grated mature cheddar cheese


Here’s how:

Place the flour, salt, grated cheese and dried yeast into a large mixing bowl and blend together using your hand.
Mix the Marmite and water together by stirring it, then make a well in the middle of your flour and pour into the centre.

Mix the dough together until it forms a soft ball of dough, then transfer to a clean lightly floured work top and knead for 10 minutes.
Return the dough to the mixing bowl and cover.
If you can fit the bowl in to the fridge do so, as the cooler the environment the slower the prove and the greater the flavour of the bread.

Leave the bread somewhere cool over night.
Scoop the dough out onto a work surface and dust with a little flour. Then knock all all the air bubbles out of the dough, this will help you achieve a nice even second rise on the bread.
Roll and shape the bread into an oval bloomer shape and transfer to a non stick baking tray.
Leave the bread for 1 hour to prove and double in size.
Using a sharp knife score the bread 4-5 times along the top. Then bake in a pre heated oven 200c for 30-40 minutes or until golden and crisp.
The best way to check if the bread is baked is to turn it over and tap the underside of the bread. It wants to make a hollow sound not a dull thud.

If it is the later return to the oven and continue to bake for a further 10 minutes or until baked.


Recipe by Peter Sidwell

Cheese and Marmite Overnight Prove Bread

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