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 ‘Cheesey Parsnip Bread’ 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.
Cheesey Parsnip Bread
500g White Flour
1 x Grated parsnip
15g Olive Oil
20g Yeast (dried is fine but
1 x dessertspoon Mixed herbs or garlic chopped
275ml Tepid Water (approx)
Grated cheese for topping.
Place all the ingredients in a large bowl except the parsnip. Gradually add the water to make a soft dough – 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.
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. 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 put in a hot oven (200’) and bake for 25 minutes.