Marmite bread with seaweed butter
These glossy bread rolls from Etch restaurant in Hove are laced with moreish umami thanks to the Marmite that's added to the dough, while a salty seaweed butter amps up the flavour
- Serves: 6 persons
- 225g strong white bread flour
- 20g unsalted butter, plus extra for the tin
- 15g caster sugar
- 1tsp fast-action dried yeast
- 15g Marmite
- ½tbsp olive oil
- 125g unsalted butter, softened
- ¾tsp spinach powder
- 1tsp seaweed powder
Step 1In a stand mixer bowl combine the flour, butter, sugar, yeast and 1 tsp salt, and use your fingertips to turn into a rough, breadcrumb-like consistency. Add the egg and Marmite, and mix using the dough hook attachment for about 1 min until you get a very rough dough ball. Slowly pour in 70ml warm water, still mixing. Continue to mix the dough once all the water has been added for another 3-4 mins or until the dough is shiny, stretchy and tacky to the touch but not overly sticky.
Step 2Butter a six-hole muffin tin. Divide the dough into six and shape into balls before transferring to the muffin tin. Loosely cover with buttered cling film and transfer to a warm place, leaving for 1 hr until doubled in size.
Step 3Heat the oven to 190C/170C fan/gas 5. Transfer the muffin tin to the oven and bake for 10 mins. Then move the buns to a baking tray and cook for a further 5 mins. Once out of the oven, brush with oil to add shine and leave to cool.
Step 4Meanwhile, briefly beat the butter in a food processor until smooth. Add the seaweed powder, spinach powder and ¾ tsp sea salt, and beat together. Serve the Marmite bread split, with a dollop of seaweed butter.