Brie & Rosemary Potato Bread

A really tasty bread with creamy brie and fresh rosemary - delicious served hot or cold. Potato breads are yeast free so need no proving time.

Before you start, pre-heat the oven to
190°C/375°F/Gas Mark 5 and lightly grease a baking tray.

ingredients:

• 100g (4oz) Brie, rind removed and cut into small cubes
• 175g (7oz) JUVELA Gluten-Free Fibre Mix
• Pinch of salt
• Pinch of cayenne pepper
• 175g (7oz) potato, peeled and grated (remove excess moisture with kitchen towel)
• 4 spring onions, finely sliced
• 2tsp fresh rosemary, chopped
• 2tbsp milk
• 2 medium eggs, beaten
• 1tsp grain mustard*
• Sprigs of rosemary to decorate

Method:

Place the Fibre Mix in a large bowl and add the salt and cayenne. Add the grated potato, spring onions, rosemary, and two thirds of the cheese and mix together thoroughly. Beat together the milk, eggs and mustard, add to the bowl and bring together to form a loose dough. Transfer to baking tray and pat gently into a 15cm (6inch) round. Lightly press the remaining brie over the surface, dust with a little Mix and scatter with sprigs of rosemary. Bake in a pre-heated oven for 45-50 minutes until golden brown. Remove and place on a cooling rack. Delicious served hot or cold.