Goats' cheese, onion and potato bread with thyme

1 servings

Ingredients

Quantity Ingredient
1 4 oz /110g round firm goats' cheese
4 Spring onions; finely sliced
1 medium Red potato; about 6oz/175g
6 ounces Self-raising flour; plus a little extra
; for the top of the
; loaf
1 teaspoon Salt
⅛ teaspoon Generous pinch of cayenne pepper
1 large Egg
2 tablespoons Milk
1 Heaped tsp grain mustard

Directions

You'll need a small, solid baking sheet, very well greased.

1 Preheat oven to 190c/375f/Gas 5. Take a sharp knife, pare the rind from the cheese and cut into 1cm/ ½" cubes.

2 Sift the flour, salt and cayenne into a big, roomy mixing bowl, holding the sieve up high to give the flour a good airing.

3 Thinly pare off the potato skin using a potato peeler and grate the potato into the flour using the coarse side of the grater. Add the spring onions, thyme and ⅔ cheese. Blend together thoroughly with a palette knife.

4 Beat the egg gently with the milk and mustard and pour into the bowl, bringing it together to a loose, rough dough, still using the palette knife. 

5 Transfer on to the baking sheet and pat gently into a 15cm/6" rough round. Lightly press the rest of the cheese over the surface, dust with flour and scatter the same sprigs of thyme over.

6 Bake the bread on the middle shelf of the oven for 45-50 minutes or until golden brown. Remove to a cooling rack and serve it still slightly warm if possible.

Substitute:

the goats' cheese for the same amount of cubed Feta cheese, ¼ red onion, peeled and finely chopped, instead of the spring onions, use rosemary instead of thyme.

Before baking, scatter over a quarter of an onion, sliced into half-moon shapes, along with some small sprigs of rosemary and a few halved olives.

Converted by MC_Buster.

Per serving: 163 Calories (kcal); 6g Total Fat; (30% calories from fat); 9g Protein; 20g Carbohydrate; 191mg Cholesterol; 2216mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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