A bowl filled with assorted bread pieces, accompanied by a knife resting on the edge.

Parsnip and Thyme Bread

PARSNIPS IN BREAD?! Yes, please! Our talented River Cottage team, who teach our bread-making courses, have crafted this simple yet delicious loaf, inspired by Delia Smith’s oatmeal and potato bread. Perfect for whipping up a quick, tasty loaf to enjoy with your favourite soup. Makes one small loaf.

Method

Preheat your oven to 180°C/350°F/gas mark 4. Heat the oil in a frying pan over medium-low heat, add the onion, and sweat until soft and lightly golden, stirring occasionally – about 15 minutes. Remove from heat and let it cool.

In a large bowl, mix the flour, salt, thyme, cheese, parsnip, and a pinch of pepper. Add the cooled onion, then the egg and two tablespoons of milk. Stir to form a soft dough, adding extra milk only if needed. Be careful not to overwork the dough – just gently knead it together. Shape into a round and place on an oiled baking sheet.

Bake for 40-45 minutes, until the loaf is golden and sounds hollow when tapped on the bottom. Let it cool for a few minutes on a wire rack, then slice and serve warm with a generous spread of butter.

Ingredients

1 tbsp rapeseed or sunflower oil, plus extra for oiling the baking sheet
1 large onion, peeled, halved and sliced thin
180g self-raising flour
½ tsp salt
1 tsp fresh thyme leaves
50g hard mature goat’s cheese, strong cheddar or parmesan, finely grated
180g grated parsnip
Freshly ground black pepper
1 egg, lightly beaten
2-3 tbsp whole milk

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