This is a print preview of "Goats' Cheese, Onion And Potato Bread With Thyme" recipe.

Goats' Cheese, Onion And Potato Bread With Thyme Recipe
by Global Cookbook

Goats' Cheese, Onion And Potato Bread With Thyme
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  Servings: 1

Ingredients

  • 1 x 4 ounce /110g round hard goats' cheese
  • 4 x Spring onions, finely sliced
  • 1 med Red potato, about 6oz/175g
  • 6 ounce Self-raising flour, plus a little extra for the top of the loaf
  • 1 tsp Salt
  • 1/8 tsp Generous healthy pinch of cayenne pepper
  • 1 lrg Egg
  • 2 Tbsp. Lowfat milk
  • 1 x Heaped tsp grain mustard

Directions

  1. You'll need a small, solid baking sheet, very well greased.
  2. 1 Preheat oven to 190c/375f/Gas 5. Take a sharp knife, pare the rind from the cheese and cut into 1cm/ 1/2" cubes.
  3. 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.
  4. 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 in the spring onions, thyme and 2/3 cheese. Blend together thoroughly with a palette knife.
  5. 4 Beat the egg gently with the lowfat milk and mustard and pour into the bowl, bringing it together to a loose, rough dough, still using the palette knife.
  6. 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.
  7. 6 Bake the bread on the middle shelf of the oven for 45-50 min or possibly till golden. Remove to a cooling rack and serve it still slightly hot if possible.
  8. Substitute:the goats' cheese for the same amount of cubed Feta cheese, 1/4 red onion, peeled and finely minced, instead of the spring onions, use rosemary instead of thyme.
  9. 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.