Watercress and Lancashire Cheese Bread
Equipment: chopping
board, knife, small bowl, mixing bowl, potato peeler, grater, knife, baking
tray, cooling rack
Ingredients (makes 1 loaf or 8 rolls): 175g self-raising flour; 50g watercress;
110g Lancashire cheese; 4 spring onions; 175g potato; 1 egg; 2-3 tbsp milk; ½ tsp salt
Method:
- Preheat the oven to 190°C/375°F/Gas
mark 5.
- Roughly chop the washed
watercress. Finely chop the spring
onions.
- Crumble the Lancashire
cheese into a small bowl.
- Sift the flour into a mixing bowl and add
the watercress, 2/3 of the cheese, the spring onions and
the salt.
- Peel the potato and grate straight
into the flour mix.
- Mix the ingredients together with a
knife.
- Beat the egg and milk together in a
bowl and then gradually add to the mixture until you have a loose, rough
dough.
- Transfer to a baking tray and pat
gently into a 15cm round.
Alternatively for rolls, divide dough into 8 pieces and arrange on
tray.
- Lightly press the remaining cheese
over the surface and sprinkle with a little flour.
- Bake the bread for 45-50 minutes, or
until golden brown. For rolls, bake
for approximately 30 minutes.
- Cool on a wire rack.
- These are best eaten on the same day
as you bake them.
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