|Just before baking - loaf 1 on left|
2 rounded tsp Marmite, approx
We had two ideas for how to make this bread, so decided to try both. To do this without making too much, we used the recipe for basic white bread, but halved the amounts to make two small loaves. Both methods needed a bit more than the 150ml water that half the recipe should have required.
|Marmite spread on loaf 1 dough|
|Just out the oven - loaf 1 on left|
To make the dough, first warm the water and dissolve the Marmite into it. (We didn't measure the Marmite exactly, just kept adding it until it was unpleasantly strong to taste.) Put the Marmite water in the fridge to cool and, when ready, use it to make the bread completely as normal, although I used a little less salt in the dough due to the salt content in Marmite - 3g instead of 5g.
Much to my delight, both breads turned out very nicely indeed. This was a big surprise with loaf 2 because, as you can see from the pictures of before and after baking, it failed to rise well. In fact, it felt dumpy and cakey when kneaded after the 2-hour rise and I had very low expectations for it. But the result was tasty, with an almost cheesy flavour and a crumb that was light enough if a little denser than I would have liked. Next time we make it, we'll leave the salt out altogether and that should ensure that the dough rises effectively.
|Freshly sliced - loaf 1 on left|
Both loaves toasted really nicely, and now all we need to spread is the butter. Biggest surprise of all, Dan's big brother Eddie - who hates Marmite - liked both breads.
|Loaf 1 - double yum|
|Loaf 2 - yum|