Cheesy Parsnip Bread

Fill your kitchen with the tantalising aromas of baking bread while the chilly March winds blow outside. This recipe makes good use of British farm produce with our recommended flour from the Yorkshire Wolds and the cheese from Torpenhow in north Cumbria.

In the farm shop, we particularly enjoy working with farmer producers. Side Oven grows the organic cereals which are taken to the mill house to be stone-ground into this strong breadmaking flour.

Torpenhow (pronounced Tre-penna, meaning hill hill hill) make cheeses from organic milk from their own herd of Jersey Friesians. The Park House cheddar is a strong but mellow cheddar that works beautifully with locally grown parsnips.

This recipe is a Side Oven winter family favourite. It makes a delicious savoury bread – perfect for tearing and sharing, dipping in soup or even for an extra special sandwich.

PREP: 60MINS COOKING: 25MINS

Ingredients

500g White Flour

1 x Grated Parsnip

15g Olive Oil

20g Yeast (10g if using dried)

1 x dessertspoon Mixed Herbs or Garlic (chopped)

5g Salt

300ml Tepid Water (approx)

Grated cheese for topping

Method

1. Place all the ingredients in a large bowl except the parsnip. Gradually add the water to make a soft dough.
2. Tip out onto a floured surface and knead. As the dough comes together add the grated parsnip and continue to knead for about 6-8 minutes. Put into a bowl and cover, leave to prove until doubled in size.
3. Once risen turn out onto the table cut into two pieces – gently knock the air out of the dough pieces and shape into two batons.
4. Place on a lined baking tray and sprinkle with a generous covering of cheese. Leave to prove – once risen and your finger leaves a dent when pressed in the dough.
5. Put in a hot oven (200’) and bake for 25 minutes.