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Cheese and Marmite pull-apart bread
Makes: 19 buns
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Cheese and Marmite pull-apart bread
Makes: 19 buns
Prep time: 30 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
216Kcal
Fat
11gr
Saturates
6gr
Carbs
21gr
Sugars
1gr
Fibre
1gr
Protein
8gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 175ml whole milk
- 1 tsp caster sugar
- 100g butter, plus extra for greasing
- 4 tsp Marmite
- 500g strong white bread flour
- 1 x 7g sachet fast-action dried yeast
- 4 medium eggs, beaten
- 250g vegetarian mature cheddar, grated coarsely
- black pepper
Step by step
Get ahead
Best made and eaten fresh, but leftovers can be warmed through the next day, wrapped in foil.
- Warm the milk in a saucepan. Remove from the heat and stir in the sugar, butter and 2 teaspoons Marmite, until the butter has melted. Cool to lukewarm.
- Sift the flour and ½ teaspoons salt into a large bowl, stir in the yeast and make a well in the centre. Pour in the beaten eggs and the milk mixture into the well and mix quickly to a soft dough. Knead for 10-15 minutes by hand or 5-7 minutes in a food mixer with a dough hook on a low speed, until elastic. The dough is very soft and quite sticky. Place the dough in a lightly oiled bowl, cover and leave to rise until doubled in size – this should take about 1½ hours. For a richer flavour and easier to handle dough, allow the dough to rise overnight in the fridge, after an initial 45 minutes rising time at room temperature. You'll need to bring it back to room temperature for at least an hour before proceeding.
- Knock the dough back and sprinkle over half of the grated cheddar, season well with black pepper and knead for a minute or so until smooth and the cheese is well dispersed. Break the dough into 19 equally-sized pieces (about 50g each), pinch the edges of each piece together together and roll to create a smooth ball.
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Lightly brush a 25-26cm springform cake tin with a little melted butter and arrange the balls of dough in concentric circles around the tin. If you don't have a tin of this size, arrange the dough balls in a 26cm circle drawn on baking paper, on a baking tray. Sprinkle half of the remaining cheese in the crevices between the balls of dough, taking care not to sprinkle any on top, and set aside to prove for 1½-2 hours, until the dough is well risen and feels soft and pillowy.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bake the bread for 30 minutes, then remove from the oven. Mix the remaining Marmite with 2 teaspoons of just-boiled water and brush the mixture over the bread to glaze. Sprinkle over the remaining cheese and return to the oven for 10 minutes or until the bread is golden and a skewer inserted into the centre comes out clean. Serve warm to enjoy the melty ooziness of the cheese.