This is a 15 minute bread recipe! No yeast, no rising, no kneading! Need I explain more on why I had to try this?
It is super tasty, you will not be able to stop eating it weather its warm and fresh out of the oven or for a nice picnic as I did. The left overs tasted great the next day popped into the toaster for a bit. Truly superb and made in a jiffy! I will have to be giving the Feta Cheese, Potato and Rosemary bread variation a go soon ( see at the end of recipe).
This is another Delia recipe, from her How To Cook, Book One. She is amazing and can always be relied upon. I just love this book, and actually it was one of the first cookbooks I ever bought! She hooked me forever by teaching me how to whip up the most perfect omelettes and a variety of eggs! Just for the eggs alone this book deserves a spot on you kitchen book shelf!
Perfect for a picnic!
GOATS’ CHEESE, ONION & POTATO BREAD WITH THYME
4 oz or 110g firm goats cheese
4 spring onions, finely sliced
1 medium red potato weighing 6 oz or 175 g
1 rounded teaspoon chopped thyme leaves, plus a few small sprigs
6oz or 175g self-raising flour, and a bit extra to dust top of loaf
1 teaspoon salt
1/8 teaspoon or generous pinch of cayenne pepper
1 large egg
2 tablespoons milk
1 heaped teaspoon grain mustard
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.
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).
