Vegemite Bread

Vegemite bread is a loaf of 3 ingredient homemade bread filled with cheese and vegemite. No knead, no yeast and it tastes like a cheesymite scroll cross with vegemite on toast.

Prep Time15

Cook Time2 30

Cooling time15

Total Time3

Course: Breakfast, Lunch

Cuisine: Australian

Servings:

Calories: 274kcal

Author: Adrianne

Ingredients

3 cups self-raising flour Note 1
1 ⅓ cups/ 330ml milk Note 2
1 cup/250ml greek yogurt Note 3
2 cups cheddar cheese grated, Note 4
5 tablespoons vegemite Note 5

Instructions

Bread: add the self-raising flour, greek yogurt and milk to a large mixing bowl. Stir to combine. The dough will look wet and sticky with no visible flour left at the base of the bowl.
Cheese and vegemite: add a handful (½ cup) of the grated cheese to the bread mixture, stir to fold in, then add another handful (½ cup) and repeat. Squeeze in approximately 1 ½ tablespoons of vegemite, stir to mix it in. Then repeat for the other 1 ½ tablespoons.
Slow cooker insert: line the slow cooker insert with 2 overlapping (left-right and top to bottom) sheets of baking paper with overhang that reaches the top of the bowl.
Transfer and cook: transfer the combined bread mixture into the baking paper. Squeeze the remaining vegemite (2 tablespoons) on top and then sprinkle over the remaining grated cheese (1 cup). Put a clean folded tea towel over the opening of the slow cooker and then put the lid on. Set the temperature to high and the timer to 2 hours 30 minutes.
WHEN THERE IS 30 MINUTES LEFT ON THE TIMER: remove the lid and tea towel. Then let cook for the final 30 minutes. Note 6
Cool: once the total cook time (2 ½ hours is up) grab the baking paper and lift the bread up and out of the slow cooker. Sit it on a wire rack. Let it cool for at least 15 minutes before slicing.

Video

Notes

Note 1 - Self raising flour: I have made this loaf of bread both by sifting the flour and not sifting the flour. I didn't find there to be a great deal of difference either way. You can sift it if you want to but it is not an essential step.
Note 2 - Milk: full cream milk or skim milk will both work. I have tried it with both with no noticeable difference.
Note 3 - Greek yogurt: I have only tried this with the full fat version and that is the only way I want to make it. This is such a great fridge ingredient as a substitute for sour cream. I use it for everything! Home brand is fine. It doesn't need to be a fancy brand.
Note 4 - Cheese: I have made this with both a store bought blend of cheese (also different combinations) or freshly grated cheese like you see in the video. You can use your preferred cheese. 1 cup will go into the bread and 1 cup will go across the top.
Note 5 - Vegemite: I initially tried this recipe with vegemite from a jar. It works, but it is a little harder to manipulate the vegemite so that it is through and spread out on top of the bread. I then tried it with the squeezable jar and it was easy as (so this is recommended for convenience). 4-6 tablespoons is going to give the best vegemite flavour both throughout the bread and on top.
Note 6 - Cook time: in the final 30 minutes of the cook time the bread is still in the slow cooker. The only difference is that the lid and tea towel are off. We don't remove it until the 2 hours and 30 minutes are up.

Nutrition