Soft Swirled Cheddar Cheese and Marmite Bread Loaf

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A soft bread loaf that’s perfect for those Marmite lovers in your life. It’s easy to make and packed full of cheese and marmite flavour. A real favourite in my house.

An overhead view of a sliced cheese and Marmite bread on a wooden board. Above, is a white plate with a butter knife and a slice of bread upon it. Surrounding the bread are decorative ingredients.

What Makes This Recipe Great!

Perfect Flavour Combination – The savoury tastes of strong cheddar and Marmite are a match made in food heaven!

Easy To Make – With my step-by-step instructions you can make this bread recipe with ease.

Versatile Uses – It’s a great option for breakfast, lunch or snacks.

About This Recipe – In More Detail

I know Marmite isn’t for everyone, but even the so-called “Marmite Haters” in my house, love this bread.

There is something about the combination of Cheddar and Marmite that go so well. The two flavours compliment each other perfectly.

Marmite bread can be enjoyed in lots of different ways. We like to team it up with “Dippy Eggs” in the morning, or toast it and spread it with orange marmalade (I know, that sounds weird but trust me, it’s surprisingly great). You can also use it for a sandwich bread, dip it into soup or simply eat it on its own as a snack.

With the Marmite and cheese flavours swirled throughout the bread, there is flavour in every slice. And, it’s looks rather pretty too!

Cheese and Marmite bread is something that doesn’t last long in our house and it’s a recipe I make on a regular basis. If you’ve never tried it, now is your chance. Hopefully, you can even convert those haters into Marmite fans too!

And, if you love Marmite, check out these Cheese and Marmite Hot Cross Buns next!

An overhead view of a sliced Marmite loaf on a wooden board. A hand is spreading a slice with butter on a white plate next to the loaf.

Equipment Needed

Measuring Scales – I recommend using digital scales to accurately measure all ingredients for this recipe.
Large Baking Tray/Large Baking Tin – a large tin with high sides is ideal for rising and baking the dough. Line the baking tin with Baking Paper/Parchment Paper to prevent the loaf from sticking.
Large Mixing Bowl – A large bowl is used to mix all the dough ingredients.
Wooden Spoon/Rubber Spatula – used to start and mix all the dough ingredients before kneading.
Stand Mixer With Dough Hook Attachment (optional) – If you have one to hand, you can use a food mixer for ease when preparing and kneading the dough.
Grater – For grating the cheddar cheese.
Small Microwave-Safe Bowl – Used for melting the Marmite making it softer and more easily spreadable.
Rolling Pin (optional) – You can choose to flatten the dough by hand or with a rolling pin.
Clean Cloth / Cling film / Plastic Bag – Used to cover the baking tin to create a warm environment for the dough to rise efficiently.
Wire Rack – place the dough on a cooling rack after baking to prevent the bottom turning soggy as the marmite loaf cools.

Ingredients

Strong White Bread Flour – Contains more protein than regular Plain flour and therefore builds a better gluten structure in the bread.
Dried Yeast – The raising agent in this recipe. Instant yeast is fine.
Fine Sea Salt – Strengthens the gluten and improves the taste.
Honey – Begins to feed the yeast and help it rise the bread.
Extra Virgin Olive Oil – Adds richness to the dough making it softer.
Water – Water for breadmaking should be slightly warm to allow the yeast to activate and begin working. If you want to be precise the temperature should be 32°C to 43°C (90°F to 110°F).
Cheddar – A strong sharp cheddar cheese makes the best addition to this recipe. It pairs well with the marmite.
Marmite – Has a strong, salty taste that you either love or hate!

Additions and Substitutions

Substitutions

Bread Flour – Although I recommend sticking to strong white flour you can substitute some of it with wholemeal bread flour and create a brown bread loaf. Do not replace the whole amount a flour with wholemeal, otherwise you will find that the loaf will be too dense 1/4 to 1/2 is sufficient.
Yeast – Fresh yeast can be used in place of dry yeast but increase the amount x 3.
Extra Virgin Olive Oil – you can use regular olive oil or unsalted butter as a substitution to the extra virgin olive oil. If you want to use butter, replace the oil with 30 g butter that has been softened.
Honey – Instead of honey, you can use white sugar in its place. Granulated or Caster sugar is fine.
Water – For a richer loaf, you can use some warm milk in place of some of the water. I would recommend using a full fat milk if you can.
Cheddar – feel free to experiment with different cheeses. You can add mozzarella to the top or replace some of the cheese with some parmesan four different flavour combinations.
Marmite – For best results stick with Marmite, but you can also use any other brand of yeast extract that you can find.

Additions

Bacon – Add a handful of cooked crispy bacon to the dough. Bacon will go well with the other flavours present in the recipe.
Jalapenos – If you like things spicy, add some sliced jalapenos to the dough mixture.
Herbs – add some hubs of your choice to deepen the flavour. Rosemary, thyme or fresh chives will all work well in this recipe.
Onion – A little fried onion or caramelised onion chutney would make a nice addition to this loaf.
Black Pepper – You can add a little black pepper to taste for extra seasoning.

A person is sifting flour into a red jug shaped bowl. There are decorative ingredients and items surrounding the bowl.

Step-By-Step Guide – How To Make Cheese and Marmite Bread

Step 1: Mixing the Dough

Combining Dry Ingredients:
- In a large mixing bowl, combine the bread flour, dried yeast, sea salt, and honey.
Adding Wet Ingredients:
- Pour in the extra virgin olive oil and add three-quarters of the tepid water to the bowl.
Mixing the Dough:
- Stir the ingredients together until they start forming a dough.
- Gradually add the remaining water until all the flour is incorporated and the dough comes together. It should be soft and slightly sticky.

A hand is tipping water into a glass bowl that contain flour, yeast, salt, honey and oil.

A hand is using a wooden spoon to mix the dough ingredients together inside a glass bowl.

Step 2: Kneading and Resting

Kneading the Dough:
- Transfer the dough onto a lightly floured work surface and knead it for about 10 minutes until it becomes smooth and elastic.
- Shape the soft dough into a smooth ball, sealing it at the bottom by pinching the dough together.
Resting the Dough:
- Grease a large bowl with olive oil and place the kneaded dough ball inside, seal side down.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 30 minutes.

Two hands are kneading bread dough on a floured surface.

Two hands are finalising the kneading of the bread dough on a floured surface.

Two hands are cupping a ball of bread dough.

Two hands are holding a glass bowl with a bread dough ball inside, that has been covered with cling film.

Step 3: Preparing Fillings and Shaping

Preparing Fillings:
- While the dough is resting, grate the Cheddar cheese and line a large baking tin with lightly greased baking paper.
- Place the Marmite in a microwave-safe bowl and heat it for 10-15 seconds to soften it.
Shaping the Loaf:
- Once the dough has rested, transfer it to a lightly floured surface and press it down to form a large, flat rectangle about 3-4cm thick.
- Spread the softened Marmite evenly over the dough using the back of a spoon.
- Sprinkle three-quarters of the grated Cheddar cheese over the Marmite layer.
- Starting from one end, loosely roll up the dough to meet the other end, folding the Marmite and cheese layer over itself.
- Press the edges together to seal the loaf and flatten it slightly.
- Fold the dough in half and place it in the prepared baking tin, pressing it down to form a thicker rectangle about 8cm thick.
- Sprinkle the remaining cheese over the top of the loaf.

The rested bread dough on a floured surface.

Two hands are flattening bread dough into a rectangle shape on a flowered surface.

A hand is using a silver spoon to spread the surface old bread dough with a layer of Marmite.

A hand is sprinkling finely grated cheddar on top of rectangular bread dough that has been spread with Marmite.

Two hands have folded the bread dough twice onto itself and are flattening it out into a rectangle shape again.

Two hands are completing the final fold of the bread dough and sealing the edges.

Two hands are pressing the bread dough into a rectangular shape ready to begin proofing.

A rectangular bread dough placed inside a lined baking tin and sprinkled with cheddar cheese.

Step 4: Rising and Baking

Rising the Dough:
- Cover the baking tin with a clean plastic bag or cloth and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
Preheating the Oven:
- Preheat the oven to 190°C (375°F).
Baking the Loaf:
- Once the dough has doubled in size, remove the covering and bake it in the preheated oven for 30 minutes.
- Turn the baking tin halfway through baking to ensure even browning.
Cooling and Serving:
- Once baked, remove the loaf from the oven and let it cool on a wire rack before serving or storing. Enjoy your delicious Marmite and Cheddar bread!

The unbaked cheese and Marmite loaf after it has been allowed to rise for two hours inside a baking tin.

A baked cheese and Marmite loaf on top of a wire cooling rack.

FAQ

How can I tell if the dough has risen enough?

You can tell if the dough has risen enough by visually checking if it has approximately doubled in size. Additionally, gently poke the dough with your finger; if the indentation remains and doesn’t spring back, it’s ready.

Is it okay to skip the resting time for the dough?

Resting the dough allows the gluten to relax making it easier to work with. It also allows the flavours to develop, resulting in a better texture and taste. I don’t recommend skipping the resting time.

Pro Tips and Guidance

Use Fresh Yeast: Freshly opened yeast, will give you the best results. Even when yeast is within the expiration date, it should be discarded 6 months after opening.

Knead Thoroughly: Kneading the dough develops gluten, which gives bread its structure and texture. Knead the dough until it’s smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer.

Create a Warm Environment: Yeast thrives in a warm environment, so find a warm spot in your kitchen for the dough to rise. You can also preheat your oven to the lowest temperature for a few minutes, then turn it off and place the dough inside to rise.

Check for Doneness: Use visual cues to determine if your bread is done. It should be golden brown on the outside and sound hollow when tapped on the bottom. If you’re unsure, you can also use a food thermometer to check that the internal temperature reaches about 93°C (200°F).

A female person is spreading a slice of cheese and Marmite bread with butter on a white plate.

Storage

Storage:

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2-3 days. It’s best enjoyed fresh but can be stored longer if needed.

Reheating:

To reheat the bread and restore its freshness, preheat your oven to 180°C (350°F). Place the bread on a baking sheet and warm it in the oven for about 5-10 minutes until heated through.

Freezing:

Once the bread has been baked and cooled completely, you can freeze it for longer storage. Wrap the bread tightly in clingfilm or aluminium foil to prevent freezer burn, then place it in an airtight container or freezer bag. It can be frozen for up to 1-2 months.

Defrosting:

When ready to enjoy, let the bread thaw at room temperature or gently warm it in the oven before serving. However, please note that freezing baked bread may result in a slight loss of freshness and texture compared to when it’s enjoyed fresh.

Check Out These Marmite Recipes

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A great after school snack. Puff pastry twists filled with cheddar and marmite. The kids love these!

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Nut Roast With Marmite

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2 Comments

Katie says:

April 9, 2026 at 2:04 am

Hiya, can i make this without the honey? Thanks

1. Rebecca Foxley says:
  
  June 17, 2026 at 9:13 am
  
  Hi, yes you can. The honey is added to begin the process of feeding the yeast and gives the bread a little longer shelf life while keeping it soft. You can replace it with some sugar but the results and shelf life may differ a little. Happy Baking!