Tuesday 29 December 2009

Goats cheese & potato bread

Bread and cheese, a happy marriage indeed

I cooked this as part of our Christmas dinner starter and it went down a treat. It's a dense, heavy bread that is bursting with flavour. It looks fancy but, as usual, it's easy to make.

- 4 oz goats cheese
- 4 spring onions, finely chopped
- 1 medium potato (approx 6oz)
- 1 teaspoon fresh thyme
- 6 oz self-raising flour
- 1 tsp salt
- Pinch of cayenne pepper or chilli powder
- 1 egg, beaten
- 2 tablespoons milk
- 1 generous tsp wholegrain mustard

- Preheat the oven to 180 degrees and grease a baking tray.
- Sift the flour, salt and cayenne pepper into a bowl.
- Peel the potato and grate it into the bowl.
- Add in the chopped spring onions and fresh thyme.
- Chop the goats cheese into 1cm cubes and add two-thirds of this to the mixture.
- Mix everything together gently with a metal spoon.
- Add the milk and mustard to the beaten egg, and pour this into the flour mixture. Bring it together into a loose, sticky dough using the metal spoon.
- Place the dough on the baking sheet and shape it into a rough 6 inch round.
- Gently press the remaining goats cheese into the top of the bread and dust with about half a handful of flour. Scatter over a few more thyme leaves if you have them. It should look something like this:

- Bake in the oven for approx 40 minutes until it is golden brown and sounds hollow when rapped on the underside.
- Leave to cool on a wire rack. Use within 2 days.

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