For a fabulous Easter starter recipe that the whole family will just love, try this delicious cheese and Marmite sharer – like a hot cross bun, but better!
- 500g pack ciabatta bread mix (we used Wright’s)
- 1tbsp olive oil, plus extra for greasing
- 150g Cheddar
- 2tbsp milk
- 15g unsalted butter, softened
- 2tbsp Marmite
- You will need
- a 25cm round cake tin, greased and the base lined with baking parchment, and a small piping bag and small nozzle
Mix the ciabatta dough according to the pack instructions, adding the olive oil, then bring the dough together with your hands and form into a ball. Knead for 10 minutes on a floured surface, until smooth and elastic.
Transfer to a large, clean, oiled bowl, cover with clingfilm and leave in a warm place to rise for 1 hour. When the dough has doubled in size, remove from the bowl, then knead on a floured surface for 5 minutes, to knock the air out of it. Cut 100g of the cheese into cubes and grate the remaining 50g; set aside until needed.
Heat the oven to 180C fan, gas 6. Divide the dough into 20 even pieces and shape into a flat circle. Put a cube of cheese into the centre of one and shape into a dough ball, encasing the cheese.
Repeat with all the bread and fill the cake tin. Cover loosely with cling film and leave in a warm place to prove for 20 minutes, until the dough has puffed up slightly again.
Brush the dough with milk and scatter with the remaining grated cheese, and bake for 20-25 minutes, until risen and golden.
Mix the butter and Marmite until smooth, and spoon into the piping bag. To serve, pipe crosses over the bread once cooled.