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 35OÂ°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. Donâ€™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.