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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