Meals and Courses

Mini Parsnip & Parsley Loaves

prep 1¾–2¾ hours, depending on machine, plus cooling and proving cook 20–25 mins
  • 150 g (5 oz) small parsnips, peeled and cut into chunks
  • 2 tablespoons olive oil, plus extra for oiling
  • large pinch of saffron threads, crumbled
  • 1½ teaspoons salt
  • 450 g (14½ oz) strong white bread flour, plus extra for dusting
  • 1 teaspoon caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 4 tablespoons chopped parsley
  • 1 medium-strength red chilli, deseeded and thinly sliced
  • soya or other non-dairy milk, for brushing

Cook the parsnips in a saucepan of boiling water for 10 minutes until just tender. Drain, reserving the liquid, return to the pan and mash. Leave to cool.

Measure 275 ml (9 fl oz) of the reserved cooking liquid. Lift the bread pan out of a bread-making machine and fit the blade. Put the all the ingredients except the parsley, chilli and milk in the pan, following the order specified in the machine’s manual. Add the mashed parsnips with the liquid. Fit the pan into the machine and close the lid. Set to the dough programme, adding the parsley and chilli when the machine beeps.

Turn the dough out on to a lightly floured surface at the end of the programme and cut it into 10 equal pieces. Shape each piece of dough into a ball and drop into an oiled 150 ml (¼ pint) dariole mould. Place the moulds on a baking sheet and cover loosely with oiled clingfilm. Leave in a warm place for 25–30 minutes, or until the dough has just risen above the tops of the moulds.

Brush the dough with the milk and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–15 minutes until golden and the bases of the bread sound hollow when tapped. Transfer to a wire rack to cool.

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