Marmite And Cheese Bread - cooking recipe

Ingredients

1 - 1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 (1/4 ounce) envelope fleischmann's fast rising yeast
1 -2 cup water
1 tablespoon marmite (or Vegemite)
1 tablespoon butter, room temperature
1 1/2 cups sharp cheddar cheese, grated, at room temperature
1 teaspoon milk

Preparation

In large bowl combine 1/2 cup fall pupose flour, 1/2 cup whole wheat flour salt, and yeast. Heat water until very warm (120\u00b0 - 130\u00b0 F) and dissolve Marmite and butter in it. Stir into the dry ingredients.
Add enough of the remaining flour to make a soft dough. Knead on lightly floured surface until soft and elastic, about 8-10 minutes. Knead in the cheese.
Cover; let rest on floured surface about 10 minutes.
Punch down dough and roll into a 12 X 7 inch rectangle. Starting from the shorter end, roll up tightly like a jellyroll. Pinch the seams and ends to seal them. Place seam side down in an 8- X 4-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in size, about 90 minutes.
Brush the top lightly with milk. Bake on the middle shelf of a preheated 375\u00b0 oven for 30-40 minutes or until the bread sounds hollow when tapped on the bottom crust. If the crust is browning too quickly, cover with aluminum foil until finished cooking.
Remove from pan; let cool on wire rack. Enjoy!