Recipe(tried): Goat's Cheese, Onion and Potato Bread with Thyme

i really enjoy working with goat's cheese and this is another way of using it. this bread is great for a packed lunch or journey on the go. it is also very quick to make.

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Goat's Cheese, Onion and Potato Bread with Thyme
from Delia Smith's How to Cook Book I
make 1 loaf, serve 4-6

4 oz/110g round firm goats cheese
4 spring onions, finely sliced
1 medium red potato, about 6 oz (175g) **or potato of your choice
1 rounded t chopped thyme leaves, plus a few small sprigs
6 oz. (175g) SR flour, plus extra for the top of the loaf
1 t. salt
pinch of cayenne pepper (**I like it spicy so i use a LARGE pinch.)
1 large egg
2 T milk
1 heaped t. English grain mustard

Prepare a small, solid baking sheet, very well greased.
preheat oven to 190C/375F/gas mark 5.
peel the ring from the cheese with a sharp knife and cut it into 1/2 " cubes.
sift the flour, salt and cayenne into a big mixing bowl, holding the sieve up high to give the flour a good airing.
pare off the potato skin and grate the potato straight into the flour using the coarse side of the grater.
Add the spring onions, chopped thyme and 2/3 of the cheese. use a palette knife and blend everything thoroughly.
beat egg gently with milk and mustard. pour the mixture into the bowl, just bringing it all together to a loose, rough dough with the same knife.
transfer the dough to the prepared sheet and pat it gently into a 6" rough round. lightly press the rest of the cheese over the surface, dust with a little flour and scatter the small sprigs of thyme over.
bake it in the middle of the oven for 45-50 minutes or until golden brown. remove it to a rack and serve it freshly baked and still slightly warm. (though day old leftover can be warmed through in the oven for few minutes.)

Note:
Feta Cheese, Potato and Rosemary bread
this is a delicious variation on the recipes above,using a different cheese and a different herb. simply substitute the goat's cheese for the same amount of cubed Feta cheese, a quarter of a red onion, peeled and finely chopped, instead of the spring onions, and use rosemary instead of thyme. before baking, scatter over a quarter of an onion, sliced into half-moon shapes, along with some small sprigs of rosemary and a few halved olives.