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Potato and Cheese Bread recipes in argilla pot

Potato and Cheese Bread an argilla bread pan

450 ml self-raising flour,
1 sachet Knorr Cheese & Bacon Potato Bake,
300 g potatoes, peeled and grated,
300 ml Cheddar cheese, grated,
75 mi milk,
1 egg,
5 ml Marmite,
5 ml butter,

Mix the flour and Knorr Cheese & Bacon Potato Bake sachet together in a large mixing bowl. Add the grated potatoes and cheese, stirring gently with a fork to coat potatoes with flour mixture. Beat the egg and milk together and add to the potato  mixture. Mix well to form a soft dough. Turn the dough onto a litely floured surface and knead gently. Mix butter and Marmite. Grease an Argilla Bread pan / Argilla Medium Oval Roaster with mixture of marmite and butter. Place Dough into greased pan.  Brush with milk. Bake at 180 °C for 45 — 50 minutes until done and golden brown.

Hint: Standard ration is three parts oil and 1 part vinegar (balsamic vinegar) but it’s flexible. You can add garlic, grain mustard and herbs for extra flavour as well.

Argilla pots that can be used to make the Potato and Cheese Bread

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