So, what do you do when you’ve bought a bag of parsnips to make a recipe that only uses one and you don’t really like parsnips? You scour your cookbooks and the internet for some way to use them up before they rot. Here’s what I came up with – Parsnip and Nutmeg Bread. It’s another recipe from the book “Bread Machine – How to Prepare and Bake the Perfect Loaf”. I’ve copied the recipe pretty much as written, except I bake mine in the Sun Oven rather than the bread machine. I had to add some flour during the kneading cycle or the dough would have been too moist. Next time, when I’ve once again convinced myself that parsnips are not all that bad, I’ll roast them rather than boil them. Hopefully that will solve the excess moisture issue

Parsnip and Nutmeg Bread

Scant 1 1/8 cups water

1 1/2 cups mashed cooked parsnips

3 1/4 cups unbleached white bread flour

1 tablespoon nonfat dry milk

1/4 teaspoon freshly grated nutmeg

2 tablespoons butter

1 teaspoon salt

1 teaspoon sugar

1 teaspoon instant yeast

Preparation

Set Global Sun Oven out to preheat.

Pour the water into the bread machine pan and add the mashed parsnips. Sprinkle the flour over the water and the parsnips making sure they are covered. Add the milk and the nutmeg. Place the butter, salt, and sugar in separate corners of the bread machine pan. Make a shallow indentation in the center of the flour (do not go as far as the liquid) and add the yeast. Set the bread machine to the dough setting. Press start. Remove the dough at the end of the cycle and put it in a lightly oiled 8×4-inch loaf pan. Cover with oiled plastic wrap and let rise for 30 minutes. Bake in Sun Oven until the loaf is golden brown and sounds hollow when tapped, about 1 hour. Remove bread from pan and cool on a rack.

 

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