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.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
271
Ingredients
400g
strong white bread flour
7g
sachet fast-action dried yeast
2Tbsp.
fresh rosemary, finely chopped, plus 1tsp extra for topping
1Tbsp.
olive oil, plus extra to grease
200g
mix of soft and hard cheeses (we used Camembert, Cheddar and Brie), cut into small chunks
200g
roast potatoes, finely chopped
2Tbsp.
runny honey
Directions
Step 1Put 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.
Step 2Grease 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 end to 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.
Step 3Using 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.
Step 4When 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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
