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Potato Bread with
Feta & Spring Onions

Servings:           1 medium loaf
Total Time:        1 hr
Cooking Time:  45 mins
Pre-heat Oven to 180°C

Download this Recipe (.pdf)

Ingredients

1 medium potato (175g), peeled
175g self-raising flour
  (or cake flour & 1 tsp baking powder)
1 tsp salt
pinch of cayenne pepper

110g Feta cheese, crumbled
2 Tbsp spring onions, finely sliced
1 tsp freshly chopped origanum leaves

1 large egg
2 Tbsp milk
1 tsp grain mustard

self-raising or cake flour, for dusting
fresh origanum leaves, for dressing

Method

Grate the potato into a mixing bowl and sift in the flour, salt & cayenne pepper.

Stir in 90g of the Feta cheese, the spring onions and chopped origanum.

Beat the egg, milk & mustard in a separate bowl and then pour it into the potato mixture.  With a palette knife, blend all the ingredients together well to a loose rough dough.

On a greased baking sheet that has been lightly floured, form the dough into a round. Press the remaining cheese & origanum leaves on the top.

Bake the bread on the middle shelf for about 45 mins or until golden brown & cooked (a skewer comes out clean when inserted).

 Serve hot.

Variations

Replace the Feta, onions & origanum with
* sun-dried tomatoes, olives & thyme, or
* fried onions, grated cheese & rosemary
​​​Salad Dressings   |   Sauces   |   ​Chutneys & Marinades
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|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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