Cheesey Parsnip Bread

There is something very reassuringly grounding about using the finest seasonal British produce in our homebaking. The fresh seasonal flavours really come to the fore and it becomes a celebration of British farming. And if there’s anything worth celebrating mid pandemic then I’m all for it!

This recipe is a winter family favourite here at the Side Oven. It makes a delicious savoury bread – perfect for tear and share, dipping in soup or even for an extra special sandwich.

Serves 4     Prep: 60mins   Cooking: 25mins

Side Oven related products

Instant dried yeast

Yeast - 50g sachet

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Organic white flour

Organic Stoneground White Flour

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Ingredients

500g White Flour

1 x Grated Parsnip

15g Olive Oil

20g Yeast (10g if using dried)

1 x dessertspoon Mixed Herbs or Garlic (chopped)

5g Salt

275ml Tepid Water (approx)

Grated cheese for topping

Method

  1. Place all the ingredients in a large bowl except the parsnip. Gradually add the water to make a soft dough.
  2. Tip out onto a floured surface and knead. As the dough comes together add the grated parsnip and continue to knead for about 6-8 minutes. Put into a bowl and cover, leave to prove until doubled in size.
  3. Once risen turn out onto the table cut into two pieces – gently knock the air out of the dough pieces and shape into two batons.
  4. Place on a lined baking tray and sprinkle with a generous covering of cheese. Leave to prove – once risen and your finger leaves a dent when pressed in the dough.
  5. Put in a hot oven (200’) and bake for 25 minutes.

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