Delia

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.


Makes 1 loaf, to serve 4-6

This recipe is taken from How to Cook Book One

Goats' Cheese, Onion and Potato Bread with Thyme
Ingredients
 1 x 4 oz (110 g) round firm goats' cheese
 4 spring onions, finely sliced
 1 medium red potato weighing approximately 6 oz (175 g)
 1 rounded teaspoon chopped thyme leaves, plus a few small sprigs
 6 oz (175 g) self-raising flour, plus a little extra for the top of the loaf
 1 level teaspoon salt
 ½ level teaspoon or generous pinch of cayenne pepper
 1 large egg
 2 tablespoons milk
 1 heaped teaspoon grain mustard
 Pre-heat the oven to gas mark 5, 375°F (190°C).
Equipment
You will also need a small, solid baking sheet, very well greased.

Method

Start off by taking your sharpest knife, then pare the rind from the cheese and cut it into ½ inch (1 cm) 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 (15 cm) 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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