Mini Parsnip Loaves
- Preparation time
- Time 1½—2½ hours, depending on machine, plus cooking, shaping, proving and baking
- 150 g (5 oz) small parsnips, cut into chunks
- 2 tablespoons olive oil
- large pinch of saffron threads, crumbled
- 1½ teaspoons salt
- 450 g (14½ oz) strong white bread flour
- 1 teaspoon caster sugar
- 1¼ teaspoons fast-action dried yeast
- 4 tablespoons chopped parsley
- 1 medium strength red chilli, deseeded and thinly sliced milk, to brush
Cook the parsnips in boiling water for 10 minutes until just tender. Drain, reserving the liquid, and mash the parsnips. Leave to cool.
Measure 275 ml (9 fl oz) of the cooking juices, making up the quantity with water if necessary. Lift the bread pan out of the machine and fit the blade. Put the ingredients, except the parsley and chilli, in the pan, following the order specified in the 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.
At the end of the programme turn the dough out on to a floured surface and cut it into 10 equal pieces. Grease 10 x 150 ml (¼ pint) dariole moulds. Shape each piece of dough into a ball and drop into the prepared tins. Place 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 tins.
Brush with 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 with the fingertips. Transfer to a wire rack to cool.