Tag Archives: Shipton Mill

Recipe: easy feta, potato and rosemary bread

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My life seems to consist of quick meals…quick pasta, quick noodles, quick risotto and this feta, potato and rosemary bread requires no bread flour or yeast, no lengthy kneading or resting and is extremely quick to chuck together.  I’d hate to buck the trend!

I found the basis for this in a magazine years ago, I think it was a Delia Smith recipe, but I have since tinkered with the ingredients trying different combinations to see what works best. I like to use goats cheese,  a good artisan Cheshire or even mozzarella (which is a bit soft, but the kids love that stringy-cheese effect) red onion goes well, spring onions, finely shredded leek or lots of fresh herbs. Have an experiment!

Whatever you choose to add the process is the same, you literally just shove all the ingredients in a big bowl, add an egg and milk, mix and bake it.

For bread purists this is more akin to a savoury tea bread than a traditional loaf. I make mine with self-raising flour, some good feta cheese (I used a local goats milk feta from Y Cwt Caws) fresh rosemary from the garden and a large grated Blue Danube potato so its stuffed full of tasty ingredients.

I ate my freshly baked bread with a creamy tomato and basil soup made with the first crops of Isle of Wight tomatoes which are just now becoming available. I warn you though its seriously addictive and once you start you wont be able to stop pulling or slicing little bits off and nibbling, convincing yourself that you can get away with just one more piece, until all of a sudden you’ve eaten the whole lot. Oh well, its full of good things so why not!


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half an hour later that’s all that was left!

Feta, potato and rosemary bread:

120g semi-hard cheese (feta, goats cheese, artisan Cheshire, even mozzarella) rind removed (if it has one) and chopped into small cubes.

a small red onion finely chopped, or thinly sliced (or half a dozen spring onions) or a bunch of leafy green mixed herbs like wild garlic, chives, chervil, parsley (if you do this leave out the rosemary)

1 medium/large potato peeled, washed and grated

a couple of sprigs of fresh rosemary leaves removed from the stalk

180g self-raising flour (I use Shipton Mill)

a teaspoon of salt (Halen Mon)

1 teaspoon smoked or unsmoked paprika (optional)

1 large egg mixed with about 3 tablespoons milk and a teaspoon of whole grain mustard

In a large bowl mix the flour, salt and paprika. Add the grated potato, onion or herbs, and cheese and mix with a flat palette knife until combined. Add the milk and egg mixture and keep mixing until it comes together. Form into a loaf shape with your hands and transfer to a greased baking sheet.

Sprinkle a little flour and some finely chopped rosemary leaves over the top and bake in a preheated oven, gas mark 5/190 degrees C for about 45 mins until golden brown.

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Swiss dark, rye and black sesame loaf: recipe

I’m a big fan of home-baked bread and tend to make quite a lot. I also love to experiment with different flours and added ingredients so I recently treated myself to several different types from Shipton Mill a long-established British mill in the Cotswolds. Along with the standard strong white bread flour (which I tend to buy in 15kg sacks) I also grabbed a few extras; one in particular, the Swiss Dark, caught my eye. It’s not a flour I’ve ever used before so I had a little hunt around for recipes. Nothing really grabbed me apart from a sourdough recipe on the Shipton Mill website, but that was too time consuming for the dinner I was due to cook that evening (a business dinner for a group of 25 doctors).

I was also looking for a recipe that didn’t produce a solid heavy bread and while I hunted I noticed that several recipes used a mixture of several kinds of flour, including white, so that is what I decided to do. I used a mixture of dark Swiss, Rye from Bacheldre Mill (a Welsh mill in Powys) and white with an added a handful of black sesame seeds for a bit of added bite (which one taster suggested gave the bread a hint of spice). I’ve never thought of black sesame as being spicy but the flavours worked well together. I also omitted fat from the recipe to accommodate any vegan guests. The resulting bread was light and springy, with a slightly nutty taste and a soft crust, not like many whole wheat breads that can be a bit heavy and leaden.

The recipe:

250g Swiss Dark flour

125g Rye flour (from Bacheldre Mill in Powys)

125g strong white bread flour (again from Shipton Mill)

a teaspoon of Halen Mon sea-salt

a sachet of fast acting yeast

Mix all the ingredients in a large bowl and add enough luke warm water (around 250-300ml) to make a dough. If it is too stiff or dry keep add a little more water, or if it’s too wet add a bit more flour until it makes a firm but not too sticky dough. Knead well for about 5 minutes or until its fairly smooth, but not too perfect! Put back into the bowl and leave in a warm place with a tea-towel placed over the top for an hour to rise.

After an hour it should have almost doubled in size. Knead again and shape into a loaf and leave again to rise for half n hour to an hour.  Bake in a fairly hot oven (about 220 degrees) for 20 minutes or until nice and brown and has a hollow sound when tapped.

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