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Potato, Cheese and Garlic Bread
- Difficulty
Medium
By Lucy Madden
Published 2015
Use a well-matured Cheddar for this excellent loaf. It is at its best eaten warm at lunchtime with a strong flavoured pâté or cheese.
Ingredients
12 oz 350 g 2 cloves
Method
Crush the garlic with the salt. Mix the flour, mustard, garlic/salt mixture and the cheese.
Coarsely grate the peeled potatoes and add to the dry ingredients. Fold in the beaten egg and milk and knead to a smooth dough.
Shape into a round on a well-greased tin tray and cut into 4 wedges. Bake at
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