Meals and Courses

Goats' Cheese & Bean Mini Loaves

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 275 ml (9 fl oz) water
  • 3 tablespoons olive oil
  • 3 tablespoons snipped chives
  • ½ teaspoon black pepper, plus extra for sprinkling
  • 1½ teaspoons salt
  • 475 g (15 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 100 g (3½ oz) frozen baby broad beans or soya beans
  • 200 g (7 oz) soft goats' cheese, diced
  • milk, to brush

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

Cook the beans in boiling water for 1 minute. Rinse in cold water and pat dry on kitchen paper.

At the end of the programme turn the dough out on to a floured surface, scatter with the beans and cheese and knead them into the dough until evenly distributed. Cut the dough into 10 equal pieces.

Grease 10 individual loaf tins and place them on a baking sheet. Press each piece of dough into a tin. (If you don't have any individual tins, shape the dough into balls and space them slightly apart on the baking sheet.) Cover loosely with oiled clingfilm and leave to rise in a warm place for 30—40 minutes or until almost doubled in size.

Brush with a little milk, sprinkle with extra black pepper and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 20—25 minutes until risen and pale golden. Transfer to a wire rack to cool.

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