Makes 2 Vegemite Swirl Bread Loaves
If you love vegemite scrolls from the bakery or vegemite in general then you’ll love my take on a vegemite scroll which I call vegemite swirl bread!
This bread is perfect toasted with a good slathering of butter
- 1 batch of Basic Homemade Bread Recipe
- 1/2 cup Vegemite
- 2 tbsp softened unsalted butter
- 1/4 cup flour
- Follow the first 2 steps in the basic bread recipe and once you have your bread dough ready (before the first proof), divide it into 2 balls. Add 1 ball back into the mixing bowl along with the vegemite, butter and the flour and knead with the dough hook for about 2-4 minutes or until all incorporated and the dough is once again soft and slightly sticky. If the dough is too sticky just add in a small amount of flour at a time.
- Place the balls of dough into 2 separate lightly oiled bowls and cover with cling wrap or tea towels and allow to proof in a warm spot for 1-2 hours or until doubled in size.
- Once proofed, split each ball of dough in half so you’re left with 2 plain bread balls and 2 vegemite bread balls. On a lightly floured bench roll out each ball into a rectangle shape about 1 cm thick. Lightly flick a small amount of water onto each plain bread rectangle and place the vegemite rectangle over the top lightly pressing them together. Roll each loaf up into a log and place each one into a bread tin and cover with cling wrap and allow to proof again for 1-1.5 hours.
- Preheat oven to 220ºc non-fan or 200ºc fan-forced with a small baking dish of water on the bottom of the oven. Bake for 35-45 minutes or until the bread sounds hollow when tapped. Cool in tins for 10 minutes before transferring them out onto a cooling rack to cool completely. Ensure you don’t cut into the bread before it’s completely cool. It will last up to 3 days stored in a zip lock bag or airtight container.