Cheese, rosemary & potato loaf

Cheese, rosemary & potato loaf

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8

Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal379
fat19g
saturates10g
carbs42g
sugars3g
fibre2g
protein12g
low insalt1.32g
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Ingredients

Method

  • 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.

RECIPE TIPS
VARIATIONS

Add some bacon or ham for non-veggies, if you like.

Goes well with

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    Rating: 4 out of 5.4 ratings
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