Goats Cheese, Onion and Potato Bread with Thyme


Goats Cheese, Onion and Potato Bread with Thyme

Prep Time ~30 mins Cooking Time ~50 mins
Approx Cost ~ £ Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6

Tip ~ A variation on the above is Feta, Potato and Rosemary bread. Simply substitute the goats, cheese for Feta, a quarter of red onion, peeled and finely chopped (instead of the spring onions) and rosemary instead of thyme. Before baking, scatter over a ¼ of onion sliced into half moon shapes and a few halved olives.


1 x 4oz (110g) round firm goats' cheese

4 spring onions, finely sliced

1 medium red potato, approx. 6oz (175g)

1 rounded teaspoon chopped thyme leaves, plus a few small sprigs

6oz (175g) self raising flour, plus extra for the top of the loaf

1 teaspoon salt

Generous pinch cayenne pepper

1 large egg

2 tbsp milk

1 heaped tsp grain mustard

You will need a small, baking sheet, very well greased

Preheat oven to gas mark 5, 375F, 190C


  • Take a sharp knife and pare the rind from the cheese and then cut into ½ inch / 1cm cubes.
  • Sift the flour, salt and cayenne into a big, roomy mixing bowl, hold the sieve high to give the flour a good airing.
  • Peel the potato and grate straight into the flour using a coarse grater.
  • Then add the spring onions, chopped thyme and two thirds of the cheese. Now take a palette knife and blend everything together.
  • Beat the egg gently with the milk and mustard, then pour the mixture into the bowl. Bring it all together into a loose, rough dough, still using the palette knife.
  • Next transfer to the baking sheet and pat gently into a 6 inch / 15cm rough round.
  • Lightly press the remaining cheese over the surface of the dough, 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.
  • Remove to a cooling rack and serve slightly warm. This can be eaten a day later, warmed through in the oven.