Turnip Bread

This is one of my favorite recipes I invented. It has a strong turnip flavor to it, but it is not quite as strong as the cucumber bread. I also made this using rutabaga. The rutabaga was a lot stronger and I didn't like it as much. Originally, I made this the same day as the Carrot Bread and braided them together. They go well together.

Turnip Bread

Loaf Ingredients: 
1 cup mashed turnip (skin and all)
1 cup turnip water
1/4 cup water (approximately)
1 tbsp honey
2 tsp yeast
4 cups unbleached or bread flour
1 tsp salt

Directions:
1) Boil the turnip with enough water to cover it at all times. Blend it up. Cool it to finger warm. Save the water.
2) Pour the water the turnip was boiled in into a measuring cup until you have 1 cup. If you don't have enough, add enough water to get 1 cup liquid total. Dissolve honey into water and add yeast to proof.
3) Mix turnip pulp with liquid mixture.
4) Add flour to mixing bowl with salt and turnip/liquid mixture. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for 3-8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
8) Let rise in oiled pans until doubled in size.
9) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
10) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.