1 4 oz /110g round firm goats’
-cheese
4 Spring onions; finely sliced
1 md Red potato; about 6oz/175g
6 oz Self-raising flour; plus a
-little extra
; for the top of the
; loaf
1 ts Salt
1/8 ts Generous pinch of cayenne
-pepper
1 lg Egg
2 tb Milk
1 Heaped tsp grain mustard
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/ 1/2″ 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 2/3 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, 1/4 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.
Yields
1 servings
