Monday, 13 August 2012

Thyme, parsnip and cheddar bread

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

1 loaf

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!
This loaf is so delicious but unless there are more than two of you or you are VERY hungry you will probably have some left over. I store it in a tin and it is just as nice warmed through in the oven the next day.

1 comment:

  1. Sounds delicious and quick to make too - bookmarking to try!