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.

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  Makes 1 loaf, to serve 4-6

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).

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Equipment
You will also need a small, solid baking sheet, very well greased.

This recipe is taken from How to Cook Book One

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.