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
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
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.