Cheese, rosemary & potato loaf
Making a big savoury scone loaf is a quick and tasty alternative to making bread with yeast
Nutrition per serving
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 350g self-raising flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g cold butter, cut into cubes
- 150g pot natural full-fat yogurt
- 4 tbsp full-fat milk
- 250g cooked new potatoes, sliced
- 1 tsp chopped rosemary, plus extra small sprigs
- 50g parmesan (or vegetarian alternative), grated
- 85g Gruyère, half diced, half grated
Add some bacon or ham for non-veggies, if you like.
Heat the oil in a medium pan, then gently fry the garlic for 10 mins until softened but not coloured. Set aside. Heat oven to 220C/200C fan/gas 7.
Put the flour, salt and baking powder into a food processor, then whizz in the butter until it disappears. Tip into a large bowl, then make a well in the middle. Warm the yogurt and milk together in a microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
Turn the dough onto a floured surface, bring it together with floured hands, then press out to a large rectangle. Scatter over the potatoes, chopped rosemary, garlic, some of its oil and most of the cheese. Knead a few times, shape into a round, then lift onto a floured baking sheet.
Score the top, scatter with the rest of the cheese, poke in a few rosemary sprigs, then drizzle with the remaining oil. Bake for 25 mins until risen, golden and sizzling around the edges. Best eaten just warm.