Parsnip and Nutmeg Bread

Name: Parsnip and Nutmeg Bread
Yield: Makes 1 Loaf
Ingredients: 2.5 ml/½ tsp freshly grated nutmeg; 15 ml/1 tbsp skimmed milk powder (non fat dry milk); 25 g/1 oz/2 tbsp butter; 200 g/7 oz/2¼ cups mashed cooked parsnips; 5 ml/1 tsp salt; 30 ml/2 tbsp skimmed milk powder; 45 ml/3 tbsp skimmed milk powder; 600 g/1 lb 5 oz/5¼ cups unbleached white bread flour; 40 g/1½ oz/3 tbsp butter; 5 ml/1 tsp freshly grated nutmeg; 7.5 ml/1½ tsp granulated sugar; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 7.5 ml/1½ tsp easy bake dried yeast; 50 g/2 oz/¼ cup butter; 7.5 ml/1½ tsp salt; 225 ml/8 fl oz/scant 1 cup water; 5 ml/1 tsp granulated sugar; 10 ml/2 tsp salt; 10 ml/2 tsp granulated sugar; 500 g/1 lb 2 oz/4½ cups unbleached white bread flour; 375 g/13 oz/3¼ cups unbleached white bread flour; 125 g/4½ oz/1½ cups mashed cooked parsnips; 280 ml/½ pint/1¼ cups water; 225 ml/7 fl oz/scant 1 cup water; 175 g/6 oz/2 cups mashed cooked parsnips

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

The moment you cut into this loaf, the irresistible aroma of nutmeg and parsnips fills the air. Stopping at a single slice is the tricky part.

Ingredients

Small

225 ml/7 fl oz/scant 1 cup water
125

Vegetarian
Bread

Method

Pour the water into the bread machine pan and add the mashed parsnips. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid mixture and dry ingredients.