Why You’ll Love This Recipe

I love this recipe because it captures the essence of simple home baking with a nostalgic Australian twist. The combination of soft, freshly baked bread and the salty umami of Vegemite is incredibly satisfying. The cheese melts into the dough, giving every bite a gooey, golden pull. Plus, the pull-apart style means no slicing — just tear, share, and enjoy! It’s perfect for breakfast, barbecues, or weekend baking sessions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 2 tsp caster sugar

• 1/2 tsp sea salt

• 1 cup milk

• 1 tbsp Vegemite

• 3 cups plain bread flour

• 7g sachet dry yeast

• 1 tbsp extra virgin olive oil

• 1 cup grated cheddar cheese

• Butter, to serve

Directions

1. I whisk the sugar, salt, milk, and Vegemite in a small saucepan until smooth and combined. I heat it gently over medium heat for about 1 minute, just until lukewarm — not hot, to avoid killing the yeast.

2. In a large mixing bowl, I combine the flour and yeast. I pour in the warm milk mixture and olive oil, then stir until a soft dough forms.

3. On a lightly floured surface, I knead the dough for 10–15 minutes until it becomes smooth and elastic. I then transfer it to a lightly greased bowl, cover it, and set it aside in a warm place for about 1 hour, or until doubled in size.

4. Once risen, I punch down the dough to release air. I knead in half of the grated cheddar until evenly distributed. Then I divide the dough into 16 equal portions and roll them into balls.

5. I lightly grease a 23cm springform cake pan and arrange the dough balls snugly inside. I cover the pan loosely with greased plastic wrap and let the dough rise for another hour, until almost doubled in size.

6. While the dough rises, I preheat the oven to 200°C (180°C fan-forced).

7. I sprinkle the remaining cheddar over the top of the dough and bake for 30–35 minutes, or until golden and the loaf sounds hollow when tapped on the bottom.

8. I allow the loaf to cool slightly before serving it warm, with butter for spreading.

Servings and Timing

Serves: 16
Prep time: 2 hours 40 minutes (including rising time)
Cook time: 40 minutes
Total time: about 3 hours 20 minutes

Variations

Sometimes I brush the baked loaf with melted butter mixed with a little Vegemite for extra flavour and shine. For a twist, I’ll use mozzarella or a mix of cheddar and parmesan. If you’re not a Vegemite fan, you can swap it for a mild yeast extract or even pesto for something completely different. Adding chopped chives gives it a delicious savoury boost.

Storage and Reheating

I store leftover pull-apart loaf in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I wrap it in foil and warm it in the oven at 180°C for about 10 minutes until soft and gooey again. It can also be frozen for up to 1 month — just thaw and reheat before serving.

FAQs

Can I make this without a springform pan?

Yes — any deep, round or square baking dish will work. Just make sure it’s greased well.

Can I make it ahead of time?

You can prepare the dough and let it rise in the fridge overnight. Bring it back to room temperature before baking.

What kind of cheese works best?

Cheddar gives a great melt and flavour, but you can use Colby, tasty cheese, or a blend.

Can I skip the Vegemite?

You can, but it’s what gives the loaf its signature savoury depth — try a small amount first if you’re unsure.

Can I make this gluten-free?

Yes, with a good-quality gluten-free bread flour blend, though the texture will be slightly different.

Why didn’t my dough rise?

Check that your yeast is fresh and that your milk mixture wasn’t too hot when you added it.

Can I use wholemeal flour?

You can substitute up to half the flour with wholemeal for a heartier loaf.

How do I know when it’s baked through?

It should be golden brown and sound hollow when tapped underneath.

Can I add herbs or spices?

Absolutely — rosemary, thyme, or even a pinch of paprika pair beautifully with the cheese.

Can I serve it cold?

It’s best served warm so the cheese stays soft and melty, but it’s still tasty at room temperature.

Conclusion

This Vegemite and Cheese Pull-Apart Loaf is the perfect mix of nostalgia and comfort — soft, cheesy, and delightfully salty. It’s simple enough for everyday baking yet impressive enough for sharing. I love how it fills the kitchen with that warm, savoury aroma as it bakes. Whether you enjoy it as a snack, side, or breakfast treat, this loaf is guaranteed to bring smiles (and sticky fingers) to the table.