Cheese, rosemary & potato loaf
- Preparation and cooking time
- Makes 8
Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast
- 2 tbsp olive oil
- 2 garlic cloves , thinly sliced
- 350g self-raising flour , plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter , cut into cubes
- 150g pot natural full-fat yogurt
- 4 tbsp full-fat milk
- 250g cooked new potato , sliced
- 1 tsp chopped rosemary , plus extra small sprigs
- 50g parmesan (or vegetarian alternative), grated
- 85g gruyère , half diced, half grated
- STEP 1
Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
- STEP 2
Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
- STEP 3
Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
- STEP 4
Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.
Add some bacon or ham for non-veggies, if you like.