Name: Roast Potato, Rosemary and Cheeseboard Loaf
Cook time: 13 h
Yield: 10
Ingredients: 400g strong white bread flour; 7g sachet fast-action dried yeast; 2tbsp fresh rosemary, finely chopped, plus 1tsp extra for topping; 1tbsp olive oil, plus extra to grease; 200g mix of soft and hard cheeses (we used Cheddar, vegetarian Camembert and vegetarian Brie), cut into small chunks; 200g roast potatoes, finely chopped; 2tbsp runny honey

VMG Recipes