Potato & Cheese Bread
Makes 1 x 2lb loaf
- 250g new potatoes
- 85g grated mature cheddar cheese
- 2 x cloves garlic
- 350g Self raising flour
- 1 x heaped tsp baking powder
- ¼ tsp salt
- 100g butter
- 200g Greek style yoghurt
- 3g fresh thyme
- Little olive oil
- 1 x 2lb loaf tin
Put the flour, baking powder and salt in a large mixing bowl
Grate the butter and rub into the flour
Finely chop the fresh thyme and add to the flour
Add 80g grated cheese, stir in the yoghurt and mix well
Wash the potatoes, no need to peel and dice with a sharp knife
Put into a small saucepan and cover with cold water and season with salt
Peel the garlic and add to the pan
Bring to the boil - and simmer till the potato is tender
Drain, discard the garlic and dry the potatoes in the pan
Add the potatoes whilst still hot to the flour mixture and mix well to form a soft dough - kneed whilst you are mixing for a couple of mins
Oil the bread tin
Shape the dough to an oblong and put into the tin
Sprinkle over the remaining cheese
Bake in the oven for 30/35 mins - till risen and golden
Allow to cool slightly then slice whilst still warm
Prep time - 10 mins
Cook time - 45 mins
