Goats'
Cheese, Onion and Potato Bread with Thyme
Don't make this if
you are on a diet – it's so wonderful that it's impossible to stop eating it.
It's also great for a packed lunch or journey because you've got the bread and
cheese all in one. It must also be the quickest, easiest home-made bread on
record.
Serves : Makes 1 loaf, to serve 4
– 6
Ingredients:
1 x 4oz / 110g Round Firm Goats'
Cheese
4 Spring
Onions, finely sliced
1 Medium Red Potato
weighing approximately 6oz / 175g
1 Rounded tsp Chopped Thyme
Leaves, plus a few small sprigs
6oz / 175g Self-Raising
Flour, plus a little extra for the top of the loaf
1 Level tsp Salt
½ Level tsp or Generous Pinch of Cayenne Pepper
1 Large Egg
2 tbsp Milk
1 Heaped tsp Grain
Mustard
Instructions:
- Pre-heat
the oven to Gas Mark 5 / 375°F / 190°C.
- Start
off by taking your sharpest knife, then pare the rind from the cheese and
cut it into ½ inch / 1cm cubes.
- Then
sift the flour, salt and cayenne pepper
into a big, roomy mixing bowl, holding the sieve up high to give the flour a good
airing.
- Then
thinly pare off the potato skin
using a potato peeler and grate the potato straight
into the flour,
using the coarse side of the grater.
- Then
add the spring
onions, chopped thyme
and two-thirds of the cheese.
- Now
take a palette knife and blend everything together thoroughly.
- After
that, beat the egg
gently with the milk
and mustard,
then pour the mixture into the bowl, just bringing it all together to a loose, rough dough, still using the palette knife.
- Next
transfer it on to the baking sheet and pat it gently into a 6 inch / 15cm
rough round.
- Now
lightly press the rest of the cheese over
the surface, dust with a little flour and scatter
the small sprigs of thyme
over.
- Bake
the bread on the middle shelf of the oven for 45 – 50 minutes or until
golden brown.
- Then
remove it to a cooling rack and serve it still slightly warm if possible
(but I have to say it's still divine a day later, warmed through in the
oven).
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