watercress and lancashire cheese breadrating:
Makes 1 loaf
2 oz (50 g) watercress, roughly chopped
4 oz (110 g) Lancashire cheese, roughly crumbled into 0.5 inch (1 cm) pieces
6 oz (175 g) self-raising flour, plus a little extra for the top of the loaf
4 spring onions, trimmed and finely chopped, including the green parts
1 medium Desiree potato, weighing about 6 oz (175 g)
1 large egg
2-3 tablespoons milk
pre-heat the oven to gas mark 5, 375°F, 190°C.
you will also need a small, solid baking tray, very well greased. All you do is sift the flour into a large mixing bowl, add the watercress, two-thirds of the cheese, the spring onions and 1 teaspoon of salt. Then, thinly pare off the potato skin using a potato peeler and, using the coarse side of a grater, grate the potato straight into the flour.
now, using a palette knife, give everything a really good mix. Beat the egg and milk together and gradually add it all to the mixture until you have a loose, rough dough.
now transfer it to the baking tray and, still keeping the rough texture, pat it gently into a 6 inch (15 cm) round with your hands. Next, lightly press the rest of the cheese over the surface, sprinkle with a little flour and bake the bread on the middle shelf of the oven for 45-50 minutes, or until golden-brown. Cool on a wire rack. Serve warm with watercress and buttermilk soup.
to make this recipe gluten-free, use gluten-free white flour. Simply add 1.5 teaspoons of gluten-free baking powder when you sift the flour.