Goats’ Cheese, Onion and Potato Bread with Rosemary

My aunt asked me to bake something savoury, as well as some sweet baked goods using goats’ cheese, to bring along to the St. Tola Organic Goats’ Cheese Open Day. I knew I wanted to do a bread so I searched for ideas and came across this bread. It’s a Delia recipe so I knew it would be a goodun’! And it was a big hit, I was surprised at how good it actually tasted. I’m not a big fan of goats’ cheese but even I loved this bread. It sounds a bit ‘busy’, like my Guinness bread I made, but it really does all work together. I doubled Delia’s recipe, planning on making two loaves, but I found that they were quite small so I decided to just make it one big loaf.

Goats’ Cheese, Onion and Potato Bread with Rosemary

Adapted from deliaonline.com

Ingredients

220g St. Tola Fresh Log cheese or St Tola Mature Log

8 scallions, finely chopped

2 medium red potatoes, weighing approx. 350g

2 rounded teaspoons fresh rosemary

350g self raising flour, plus extra for dusting

2 tsp salt

1 tsp cayenne pepper (omit if you wish or cut down by half, it does come through quite strong)

2 large eggs

4 tbsp milk

Method

1.  Pre-heat the oven to 190°C/375°F.

2. Cut any rind off cheese and cut into 1/2 inch cubes.

3. Sift flour, salt and cayenne pepper into a bowl. Peel potatoes and grate into bowl, using the large, coarse holes.

4. Add the scallions, thyme and 2/3 cheese into the bowl. Using a knife, blend everything together.

5. Beat the egg and milk together in a cup and add to the bowl and using the knife, bring together as a loose, rough dough.

6. Tip dough out of bowl and shape into a round. Dot the remainder of the cheese into the surface of the bread. Dust with a little flour and add some more thyme.

7. Bake for about 50 minutes, until golden brown and the bottom sounds hollow when tapped. Remove and allow to cool.