Parsnip and Thyme Bread
From River Cottage Everyday by Hugh Fearnley-Whittingstall
Dan Stevens, 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 sconelike texture, and when it’s warm from the oven, it’s difficult not to devour the whole thing in minutes, spread thickly with butter.
Makes 1 small loaf
1 tablespoon canola or sunflower oil
1 large onion, sliced
1 cup plus 2 tablespoons self-rising flour
1/2 teaspoon sea salt
1 teaspoon fresh thyme leaves
1/4 cup Parmesan, hard goat cheese, or sharp Cheddar
1 cup grated parsnip
Freshly ground black pepper
1 egg, lightly beaten
2 to 3 tablespoons whole milk
Preheat Oven to 350º.
Heat the oil in a frying pan, add the onion, and cook gently for about 10 minutes, stirring occasionally, until soft and lightly colored. Remove from the heat and cool slightly.
In a large bowl, mix together the flour, salt, thyme, cheese, grated parsnip, and some pepper. Add the onion, followed by the egg and 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.
Bake for 40 to 45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom.
Let cool for a few minutes on a wire rack, then slice and serve while still warm.
For another recipe featuring parsnips, click here!
