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Receta Goats' Cheese, Onion And Potato Bread With Thyme

by Global Cookbook

Ingredientes

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

Direcciones

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.

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