INGREDIENTS

INSTRUCTIONS

You'll need a small, solid baking sheet, very well greased.  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.  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.  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 the  spring onions, thyme and 2/3 cheese. Blend
together thoroughly with a  palette knife.  4 Beat the egg gently with
the milk and mustard and pour into the  bowl, bringing it together to a
loose, rough dough, still using the  palette knife.  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.  6 Bake the bread on the middle
shelf of the oven for 45-50 minutes or  until golden brown. Remove to a
cooling rack and serve it still  slightly warm if possible.  Substitute
the goats' cheese for the same amount of cubed Feta cheese, 1/4 red
onion, peeled and finely chopped, instead of the spring onions, use
rosemary instead of thyme.  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.  Converted by MC_Buster.  Per
serving: 163 Calories (kcal); 6g Total Fat; (30% calories from  fat);
9g Protein; 20g Carbohydrate; 191mg Cholesterol; 2216mg Sodium  Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit;  1/2
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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