Parsnip, Parmesan and sage bread

  • Side
  • medium
  • 8
  • 1 hour 15 minutes, plus proving time

PT1H15M

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Ingredients

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Imperial

  • 35g of Parmesan, plus extra for topping
  • 1000g of white bread flour
  • 40g of fresh yeast
  • 4 parsnips, grated
  • 25g of salt
  • 25ml of rapeseed oil
  • 575ml of water
  • 7 sage leaves, chopped
1
Finely grate the Parmesan and combine with the flour, yeast, grated parsnip, sage and salt in a mixing bowl. Using a free-standing mixer with a dough hook attachment, mix on a low speed for 1 minute, or until combined
2
While the mixer is running on slow, add the oil, then slowly add the water until a soft dough forms – this may require more or less water depending on the strength of the bread flour
  • 25ml of rapeseed oil
  • 575ml of water
3
Knead on a medium setting for 10 minutes until the dough has a smooth consistency
4
Place in a lightly greased bowl, cover with cling film and allow to prove for at least an hour, or until doubled in size
5
Empty the dough onto a lightly floured surface and knead for 5 minutes
6
Divide into 2, roll into lengths and place into flour-lined trays. Allow to prove in a warm place until doubled. Meanwhile, preheat the oven at 210°C/gas mark 6
7
Grate over a little more Parmesan and bake the loaves in the oven for 18-20 minutes, or until golden in colour and hollow-sounding when tapped on the bottom. Allow to cool a little on a wire rack before serving
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