Parsnip and thyme quick bread – Dan Stevens’s River Cottage recipe from the Gaurdians website.
This loaf doesn’t use yeast and Hugh says it’s great if you want to whip up a quick loaf to go with soup.
- 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
Heat the oven to 180C/350F/gas mark 4.
Heat the oil in a frying pan over a medium-low heat, add the onion and sweat until soft and lightly coloured, stirring from time to time – about 15 minutes. Remove from the heat and leave to cool.
In a large bowl, mix together the flour, salt, thyme, cheese, parsnip and some pepper.
Add the onion, then the egg and two tablespoons of milk.
Mix to form a soft dough, adding the extra milk only if needed. Be careful no to overwork the dough, though – just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet.
Bake for 40-45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom.
Leave to cool for a few minutes on a wire rack, then slice and serve, still warm, spread thickly with butter.