Vegemite & Cheese Scrolls

Vegemite is a right of passage for Australian children. We learn early on how to spread it – lots of butter and a small amount of vegemite. I use to work at Baker’s Delight and one of my favourite ways to enjoy vegemite was in their Cheesymite Scrolls. In this post I have a go at making my own.

Many years ago I spent twelve months backpacking through Europe. Early on in this adventure I learnt that the Spanish only put sweet spreads on bread. I had SO much fun telling them that vegemite is like nutella in Australia and we spread it really thick, and then watching their facial expression as they bit into a piece of toast absolutely smothered in vegemite.

01 vegemite jar

Back to making vegemite scrolls. Start in the morning by making a sponge. Mix 2 cups of sourdough starter and 1 cup of water, then add 2 cups of flour, mix again and leave until the evening.

Once the sponge has developed (approximately 8 hours) add 2½-3 cups of flour, 1 tablespoon of sugar and 1 teaspoon of salt. Knead with bread hooks for 20 minutes or until the dough is glossy and elastic.

02 sponge to dough

Turn the dough out on to a well-floured bench and knead, adding flour, until it is no longer sticky. Divide the dough in two. On greaseproof paper roll each piece of dough into a rectangle approximately 1cm thick.

Mix 1 tablespoon of vegemite with 2 tablespoons of water. Use the back of a spoon to spread the vegemite and water mixture on the dough.

03 vegemite

Sprinkle the dough with cheese and roll up loosely.

04roll

Slice the roll into inch thick rounds and place on a greased oven tray to prove overnight.

Bake in the oven at 170 degrees Celsius for 20 minutes of until golden.

05 bake

Outcome: These scrolls were delicious, a really good balance between bread, cheese and vegemite

06 finished pic page

Ingredients: 2C sourdough starter, 5C flour, 1T sugar, 1t salt, 1T vegemite, cheese

Equipment: bowl, electric bread hooks, small bowl, greaseproof paper, rolling pin, basting brush, oven tray, oven

Steps:

  1. Make the sponge – mix 2C sourdough starter with 1C water, then add 2C flour. Leave for 8 hours.
  2. To the sponge add 2½-3C flour, 1T sugar and 1t salt. Mix with electric bread hooks for 20 mins or until glossy and elastic.
  3. Turn the dough out on to a well-floured bench and knead, adding flour, until the dough is no longer sticky. Divide into two portions
  4. On greaseproof paper roll each piece of dough into a rectangle approximately 1cm thick.
  5. In a small bowl mix 1T vegemite with 2T hot water. Spread the vegemite and water mixture on to the dough and then sprinkle with cheese.
  6. Loosely roll up the dough. Cut into inch thick rounds, place on a greased oven tray, cover and prove overnight.
  7. Back in the oven at 170 degrees Celsius for 20 minutes until golden.

 

 

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