Parsnip and Thyme Bread

1 tablespoon canola or sunflower oil

1 large onion, sliced

1 C. plus 2 tablespoons self-rising flour

1/2 teaspoon sea salt

1 teaspoon fresh thyme leaves

1/4 C. grated Parmesan, hard goat cheese, or sharp Cheddar

1 C. grated parsnip

Freshly ground black pepper

1 egg, lightly beaten

2 to 3 tablespoons whole milk

 

Preheat the oven to 35O°F. Heat the oil in a frying pan, add the onion, and cook gently for about 10 minutes, stirring occasionally, until soft and lightly colored. Remove from the heat and cool slightly.

In a large bowl, mix the flour, salt, thyme, cheese, grated parsnip, and some pepper. Add the onion, followed by the egg and 2 tablespoons of milk, then mix to form a soft dough, adding the extra milk if needed. Don’t overwork the dough; just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet. Bake for 40 to 45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom. Let cool for a few minutes on a wire rack, then slice and serve while still warm.