Chèvre French bread Print E-mail
ImageChèvre means ‘goat’ in French and this loaf makes the most of the tangy flavour of goats’ cheese. A thick, crispy crust surrounds this richly fragrant bread, which makes a tasty accompaniment to vegetable dishes.

 

225ml (8fl oz) water
2 tbsp olive oil
1 tsp salt
2 tsp sugar
50g (2oz) finely diced goat’s cheese
4 tbsp dried chopped chives
400g (14oz) strong white bread flour
41⁄2 tbsp rye flour
1 tsp instant or fast-acting dried yeast

Pour the water and oil into the breadmaker bucket, followed by the salt, sugar, cheese and chives. Cover with the flour and sprinkle the yeast over. Fit the bucket into the breadmaker and set it to the French programme. Once cooked, carefully shake the loaf from the bucket and stand it right way up on a wire cooling rack. Leave the bread to cool for at least an hour before cutting and/or removing the paddle if necessary.
 
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