Parsnip, thyme and cheddar bread
This rough bread stuffed with parsnip shavings and grated cheddar can be slathered with salty butter and enjoyed with hearty soup
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
175g cream flour
2 tsp baking powder
sea salt
150g parsnip, grated
100g strong cheddar, grated
black pepper
1 heaped tbsp thyme leaves
1 egg, lightly beaten
2-3 tbsp whole milk
Method
Preheat the oven to 180°C.
In large bowl, mix together the flour, baking powder, salt, pepper, grated parsnip, grated cheese and thyme leaves.
Create a well in the mix and add the egg.
Add two tablespoons of milk and start to bring together the ingredients into a rough dough with your hands.
Add another tablespoon of milk if the dough is too dry or it isn’t quite coming together. Knead it a little in the bowl but not too much and then form into a round.
Place the rounded dough on a lined baking sheet, with a little bit of olive oil brushed onto it.
Place in the oven for 40 - 45 minutes until golden brown.
