Marmite or Vegemite Pull-Apart Bread


Marmite or Vegemite Pull-Apart Bread
In the 1970s or '80s, Marmite or Vegemite sandwiches were a staple food, often making up morning tea, lunch or afternoon tea.

Thie recipe for Marmite or Vegemite Pull-Apart Bread is a new twist on an old favourite. Eaten warm from the oven, it is full of goodness and simply irresistible – we challenge you to try and stop at just one slice!

Marmite or Vegemite Pull-Apart Bread Recipe

Makes 1 loaf (serves 8)


3 cups (450g) plain flour

3 tsp dried yeast

1 tsp caster sugar

1 tsp salt flakes

1 cup luke warm water

75g melted unsalted butter

1 egg

120g softened butter

¼ cup Marmite or Vegemite

1 cup grated smoked cheddar

1 cup grated mozzarella


To make the dough, combine flour, yeast, sugar, salt in a large bowl. Make a well in the centre, add the water, butter and egg and mix until combined. Turn out onto a floured surface and knead for 10 minutes or until smooth.

Place in a large, lightly oiled bowl. Cover with a damp tea towel and set aside to prove for 40 minutes, or until doubled in size. Meanwhile, mix the butter and Marmite together. Combine the cheeses and mix to combine. Set aside. Turn the dough out onto a lightly floured surface and roll to a 40 x 35cm rectangle. Cut the rectangle in half along the longest edge. Spread each with the Marmite mixture and sprinkle one rectangle with a third of the cheese mixture. Top with second rectangle and sprinkle with a third of the cheese. Cut into 4 smaller rectangles; fold each in half.

Carefully place in a lightly greased 10 x 23 x 10cm loaf tin, lined with baking paper, open edge up (don’t worry if there is a little space left over in the tin, it will double in size after proving). Sprinkle with the remaining cheese. Loosely cover with a clean, damp tea towel and set aside for 30 minutes.

Preheat oven to 200°C (180°C fan forced). Bake for 25-30 minutes, or until golden. Stand for 5 minutes, transfer to a wire rack to cool slightly. Tear apart to serve.


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