By / 1st October, 2019 / Uncategorized / Off

There is nothing quite like the smell of freshly baked bread. Actually, we lie. Eating freshly baked bread probably tops the smell, but both are heavenly. This home-baked bread is a Makweti favourite, made with a local ingredient that South African kids grow up on: Marmite.

Add loads of cheese and you have a recipe for a dreamy snack or the perfect accompaniment for a meal. 

Make it at home and let us know what you think of the finished product.


  • 175ml full cream milk
  • 1 tsp caster sugar
  • 100g butter, plus extra for greasing
  • 4 tsp Marmite or Bovril
  • 500g strong white bread flour
  • 1 x 7g sachet fast-action dried yeast
  • 4 medium eggs, beaten
  • 250g mature cheddar, grated coarsely
  • Black pepper


  • Warm the milk in a saucepan. Remove from the heat and stir in the sugar, butter and 2 teaspoons of Marmite, until the butter has melted. Cool to lukewarm
  • Sift the flour and ½ teaspoon salt into a large bowl, stir in the yeast and make a well in the centre
  • Pour the beaten eggs and 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 should be 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 of 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
  • 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