Love Marmite, or loathe it, these easy spirals are perfect for lunch boxes or picnics. If you really can’t stand Marmite, just leave it out and use only your favourite cheese; or try spreading with pesto or ‘nduja instead. And if you’re in a hurry, then a batch of savoury scone dough can be used in place of the bread (no proving required), or for ease you could use a 500g pack of bread mix, to save all the weighing and measuring.
Prepare: 25 minutes
Cook: 20 minutes
Makes: 12
500g strong white bread flour, plus extra for dusting
7g sachet fast action yeast
½ tsp salt
½ tsp sugar
2 tbsp Marmite, or to taste (the squeezy one is easier to use for this recipe, if you have it)
100g Cheddar cheese, grated
- Place the flour into a large bowl. Put the yeast to one side of the bowl and the salt and sugar on the other side. Gradually mix in 250-300ml water until very soft.
- Keep kneading either by hand or with a stand mixer until the bowl is clean and the dough is smooth and elastic. Cover and set aside in a warm place for 45 minutes or until doubled in size.
- Preheat the oven to 200C, gas mark 6 and line a large baking tray with parchment paper.
Turn onto a floured surface and using a rolling pin, roll into a large rectangle – about 35-40×25-30cm. Spread or squeeze over the marmite, as evenly as possible, then scatter over the cheese. Starting at the long edge in front of you, roll up, like a swiss roll. Then using a sharp knife, cut into 12 even pieces. - Place cut-sides up on the prepared tray and place into the oven for 20 minutes, or until bubbling, risen and golden. Leave to cool slightly and serve warm or cold. They are best on the day they are baked, but will keep in an airtight container for a day or two.
