Air Fryer Recipe
Cheddar and Marmite Swirl Bread
This cheddar and Marmite swirl bread is easy to make and perfect for air frying, offering a crispy crust with a soft interior.
Ingredients
- 300g strong white bread flour
- 200ml warm water
- 1 tsp sugar
- 1 tsp salt
- 1 sachet (7g) fast-action yeast
- 1 tbsp olive oil
- 100g grated cheddar cheese
- 2 tbsp Marmite
Method
- Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.
- Make the Dough: Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until it has doubled in size.
- Prepare the Filling: Mix the grated cheddar with Marmite in a small bowl to form a paste. Adjust the amount of Marmite to your taste preference.
- Shape the Dough: Once risen, punch down the dough and roll it out into a rectangle on a floured surface. Spread the cheddar Marmite mixture evenly over the surface.
- Roll and Cut: Roll the dough tightly from the long side to form a log. Cut the log into slices about 1.5 inches thick.
- Second Rise: Arrange the slices in the basket of your air fryer lined with baking paper. Allow them to rise once again for 30 minutes.
- Air Fry: Preheat your air fryer to 180°C (356°F). Cook the swirls for about 15-18 minutes or until golden brown and cooked through. You may need to do this in batches depending on the size of your air fryer.
- Cool and Serve: Allow the swirls to cool slightly on a wire rack before serving.
Why this works in an air fryer
Air-fryer convection rapidly dries and browns the exposed spiral edges while the rolled dough traps steam, keeping the crumb soft. Kneading develops enough gluten to hold the swirl, and the cheddar fat melts through the Marmite, carrying its salty flavour without needing extra moisture.
Equipment notes
Assumes a 5–6 litre basket holding 5–6 swirls with space between them; in a single-drawer air fryer cook in batches for even airflow, while dual-zone models usually need fewer swirls per drawer and a check 2–3 minutes early as smaller drawers brown faster.
Common pitfalls
- Swirls dark on top but doughy in the centre? They are too tall or the filling is insulating the roll; lower to 160°C and cook 4–6 minutes longer, checking the centre seam is no longer tacky.
- Pale, soft sides where the rolls touch? The basket is overcrowded; leave at least 1 cm between slices or cook a smaller batch so hot air can reach the cut edges.
- Marmite paste dragging holes in the dough? It is too stiff or cold; loosen it with a teaspoon of warm water or briefly warm it before mixing with the cheese, then spread with a light hand.
- Cheese leaking and smoking underneath? Excess filling or overhanging baking paper is catching oil; trim the paper to the dough footprint, use slightly less filling at the far edge, and wipe pooled fat between batches.
Variations & substitutions
- Use extra-mature cheddar for a sharper flavour; it releases more oil, so expect darker bases and check a minute early.
- Swap up to 100g of the white flour for wholemeal bread flour; add 1–2 tbsp extra water and allow a slightly longer first rise as the bran slows gluten development.
- Use Red Leicester instead of cheddar for a sweeter, softer melt; the swirls brown a little faster because of the higher fat and colour.
- Add finely chopped spring onion or chives to the filling; keep the pieces small so they do not tear the dough when rolling.
Storage & reheating
Keep in an airtight container for up to 2 days at room temperature or 3 days chilled, then reheat in the air fryer at 160°C for 3–4 minutes from room temperature or 5–6 minutes from chilled.
Nutrition
Calories: 250
