Parsnip and thyme bread

Parsnip and thyme bread

By
From
River Cottage Every Day
Makes
1 small loaf
Photographer
Simon Wheeler

Dan Stevens, our baker at River Cottage, created this, inspired by Delia Smith’s oatmeal and potato bread. It’s a really lovely type of soda bread and, like all soda loaves, is great if you want to whip up some bread quickly to go with soup. It has a light, scone-like texture and, when it’s warm from the oven, it’s difficult not to devour the whole thing in minutes, spread thickly with butter.

Ingredients

Quantity Ingredient
1 tablespoon rapeseed or sunflower oil
1 large onion, sliced
175g self-raising flour
1/2 teaspoon sea salt
1 teaspoon thyme leaves
50g parmesan, matured hard goat’s cheese or strong cheddar, finely grated
175g grated parsnip
1 medium egg, lightly beaten
2-3 tablespoons whole milk
freshly ground black pepper

Method

  1. Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, stirring occasionally, until soft and lightly coloured. Remove from the heat and cool slightly.
  2. In a large bowl, mix together the flour, salt, thyme, cheese, grated parsnip and some pepper. Add the onion, followed by the egg and 2 tablespoons of milk, then mix to form a soft dough, adding the extra milk if needed. Don’t overwork the dough; just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet.
  3. Bake in an oven preheated to 180°C for 40–45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom.
  4. Leave to cool for a few minutes on a wire rack, then slice and serve while still warm.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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