Bread with parsnips and Provencal herbs

Category: Yeast bread
Bread with parsnips and Provencal herbs

Ingredients

Dough:
flour 100 g
water 100 ml
fresh yeast 0.5 g
Dough:
all dough
flour 250 g
water 80-100 ml
fresh yeast 5.5 g
parsnip root 100 g
baked potatoes 75 g
garlic 1-2 cloves
mixture of provencal herbs 1 tsp
light honey 2 h l
salt 1 tsp
olive oil 1 tbsp

Cooking method

  • 1. For dough, dissolve yeast in water, combine with flour and leave to ferment at room temperature for 12-14 hours.
  • 2. Parsnip root, potatoes, garlic, peel and finely grate.
  • 3. Rub yeast into flour, add salt, grated vegetables, a mixture of herbs and mix. Heat water to 33C and dissolve honey in it. Add to flour with vegetables and stir. Combine with dough and start kneading - 3 minutes at a slow speed, then add olive oil and knead at high speed for another 4-5 minutes.
  • 4. Round the dough and let it ferment for 35-40 minutes. Then fold the dough (dust the cutting mat with flour, since the dough is sticky enough) and leave to ferment for about the same time. Then shape the bread, sprinkle with flour and let it stand for 45-60 minutes (until doubled).
  • 5. Bake in an oven preheated to 220C for the first 7 minutes, then lower the temperature to 180 and bring the bread to readiness. Before baking, make an incision behind the workpiece, and lightly sprinkle the oven with water (2-3 presses are enough).
  • Bread with parsnips and Provencal herbs

Note

Bread is obtained with a thin crispy crust and light, airy crumb. The taste of the bread, in my opinion, is very harmonious. It goes well with meat dishes and various soups.
Cook with love and bon appetit!

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Bread with parsnips and Provencal herbs

Omela
Marishwhat an interesting bread! What does parsnip root taste like ?? I have never tried it.
Twist
Ksosha, I am very pleased. that the bread interested you
Parsnip root has a slightly sweet taste, with a pleasant spicy aroma. It is most commonly added to soups as a condiment. But it can be baked, stewed and used as a side dish in combination with other vegetables, added to casseroles and vegetable pancakes, etc. It is also very good in bread!
Omela
Yeah, Marish, understandably. I have never met in our village, or simply did not pay attention.
Inusya
Marin, I ... just!
Right now I'll choke on saliva ... and again my favorite nightly breads !!! carried away ...
MariS
What an interesting bread, Marish! Such a handsome man!
Marish, is your flour of the highest grade or another one you can use?
Finally I bought flour of the 1st and 2nd grade, now I will sprinkle it everywhere ...
Twist
Ksyusha, most likely you just did not pay attention.

InusyaThank you for your kind words !! 1 I would be glad if the recipe comes in handy!

Marishathanks for the praise !!!
I make this bread from premium flour, I haven't tried it with others.
Congratulations again!!!
Inusya
Quote: Twist

InusyaThank you for your kind words !! 1 I would be glad if the recipe comes in handy!

Marishathanks for the praise !!!
I make this bread from premium flour, I haven't tried it with others.
Congratulations again!!!

Can I get five cents? For the second year I have been baking bread only in the first grade (all). And I want to say that visually, in the product, there is no difference (well, perhaps a little not so snow-white). But the utility is more.
The first and the second are generally bread varieties! Well, of course I do sometimes at the highest, but this is already so for more for show-off - when guests, of course, it has whiteness and splendor - like a muffin. But you don't eat a lot of it, it gets boring.And I tried all the recipes on it, never a puncture.
Marinochka, so I will try on the first one, I already bought a new bag for the winter.

MariS, so well done, that I have stocked up, I also have a deposit - a bag of the first, and 5 kg of the highest, just in case ...
MariS
Quote: inusha

Can I get five cents? For the second year I have been baking bread only in the first grade (all). And I want to say that visually, in the product, there is no difference (well, perhaps a little not so snow-white). But the utility is more.
The first and the second are generally bread varieties!
Marinochka, so I will try on the first one, I already bought a new bag for the winter.

MariS, so well done, that I have stocked up, I also have a deposit - a bag of the first, and 5 kg of the highest, just in case ...

Inna, thanks for the enlightenment. Now, with a clear conscience, I will try 1-2 grade.
The bread is very attractive, thanks Mariska, Twist!
Zhivchik
Marinka, as always ... well, where are my mice?

Quote: inusha

The first and the second are generally bread varieties! Well, of course I do sometimes at the highest, but this is already so for more for show-off - when guests, of course, it has whiteness and splendor - like a muffin.

Innuska, I totally agree with you. I believe that only buns can be with premium flour. But the bread should be with 2nd grade (1st grade), CZ and rye flour.
Twist

Tanyusha !!!
I completely share my love for the 1st grade and the CZ in bread. But this one baked for the first time from the flour of the sun, and so it took root.
Mandarinka
Very nice bread! I want to try

Parsnips, it seems to me, smells like carrots, and they taste very much like them.
Many children who are allergic to carrots are given parsnips instead.

Girls, how do you store flour in 5kg bags? Right in this de bag or do you pack it into smaller portions?
Inusya
Mandarin duck, I have it on the extension (in the room temp.) in a large container (40L) made of food-grade plastic with a wide neck and twisted. lid (have you seen such in stores with different pickles?).
I immediately sift the whole bag there so that the elevator bugs do not get caught, and keep it. One tank is with rye (already a year) (there are several cloves of garlic on top), and the second tank is with the first grade. I cover it with a rag and screw the lid loosely.
The bag is enough for only six months ...
well, yes, you will save here, with recipes like Marinki
Mandarinka
Thank you!
Merri
Marina, what wonderful bread!
Twist
Irisha, Thank you!!! Glad. what did you like

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