Parsnip, Parmesan and sage bread
- Side
- medium
- 8
- 1 hour 15 minutes, plus proving time
PT1H15M
James Mackenzie's homemade loaf is infused with autumnal flavour, with grated parsnip and aromatic sage included in this wonderful Parmesan bread recipe. For more lovely loaves, take a look at our bread collection.
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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
Equipment
- Food mixer fitted with a dough hook
Method
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
- 1000g of white bread flour
- 40g of fresh yeast
- 4 parsnips, grated
- 35g of Parmesan, plus extra for topping
- 7 sage leaves, chopped
- 25g of salt
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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Parsnip, Parmesan and sage bread
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