Roast Potato and Cheeseboard Loaf

Leftovers never tasted so good! Salty cheese is perfectly balanced with rich roasties and sticky- sweet honey in this delicious loaf.

This loaf is perfect for dunking into a steaming bowl of soup, and makes cracking good toast. You can use a mix of whatever hard and soft cheeses you fancy. Swap the rosemary for thyme, if you like.

Yields: 10 servings

Prep Time: 30 mins

Process Time: 30 mins

Total Time: 1 hour

Calories per Serving: 271

Ingredients

• 400 g

  strong white bread flour

• 7 g

  sachet fast-action dried yeast

• 2 tbsp.

  fresh rosemary, finely chopped, plus 1tsp extra for topping

• 1 tbsp.

  olive oil, plus extra to grease

• 200 g

  mix of soft and hard cheeses (we used Camembert, Cheddar and Brie), cut into small chunks

• 200 g

  roast potatoes, finely chopped

• 2 tbsp.

  runny honey

Directions

1. Put flour, yeast, rosemary, oil, cheese and 1tsp fine salt into a large bowl (or into a freestanding mixer fitted with a dough hook); mix to combine. Add 300ml cold water and mix until it makes a sticky dough. Knead by hand on a lightly greased surface for 10min (greasing your hands if dough is sticking), or for 8min in the mixer, until smooth and elastic. Return to the bowl, cover with clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.

2. Grease a 900g loaf tin with oil. Punch dough down in bowl and tip on to a greased surface. Knead a couple of times to knock out air, then pat into a rough 18 x 25.5cm rectangle. Scatter over potatoes and press firmly into dough. Roll dough up from a short endto make a long, fat rectangle. Tuck ends under and transfer to prepared tin, seam-side down. Cover loosely with greased clingfilm (oil-side down) and leave to rise for 30min-1hr, or until noticeably puffed up and risen just over

   top of tin. Preheat oven to 220°C (200°C fan) mark 7.

3. Using a sharp knife, cut a few slashes into the top of the loaf and bake in the oven for 30min, or until deep golden brown. Carefully remove from tin and cool completely on a wire rack.
4. When cool, gently heat honey and 1tsp chopped rosemary in a small pan until loose. Brush over loaf and serve.

TO STORE Cool, then wrap in clingfilm and keep in a cool, dark place for up to 2 days.

Per serving:

• Calories: 271
• Protein: 10g
• Fat: 9g
• Saturates: 4g
• Carbs: 38g
• Sugars: 3g
• Fibre: 2g