This is one of my favourite breads that can be whipped up in a hour when you decide you want it. It is fantastic warm from the oven served with fresh soup.
Thyme, parsnip and cheddar bread
175g grated parsnip
175g self raising flour
50g vintage cheddar, finely grated
fresh thyme leaves, at least 1 tsp, I tend to like more.
few twists of fresh black pepper
1 large egg
2-3 tablespoons of milk
Preheat the oven to 180C/160C FAN and lightly oil a baking sheet, I used a spray oil for a very light covering.
Mix the parsnip, flour, cheese, thyme and pepper in a bowl. Lightly beat the egg with 2 tbsps of the milk and then add to the dry ingredients. Mix until all the ingredients come together as a dough, if the mix is still a little dry add the remaining milk.
Shape into a flattish ball and place onto the prepared baking sheet. Bake in the oven for ~45 minutes, until the loaf sounds hollow when tapped underneath.
Cool on a wire rack for a couple of minutes before devouring warm!