A savoury, nutty bread that's delicious toasted
(8 votes)
Cook: 1 Hour 40 Mins
Serves: 16
Price: 19p per serving
Nutritional Information
Each 67g serving contains
Energy
471kj
113kcal
471kj
113kcal
6%
Fat
4.0g
4.0g
Med
6%
6%
Saturates
0.7g
0.7g
Low
4%
4%
Sugars
2.1g
2.1g
Low
2%
2%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
703kj/168kcal
Typical energy values per 100g:
703kj/168kcal
Ingredients
150g Grower's Selection Asparagus, woody stems removed
1tsp rapeseed oil
500g Asda White Bread Mix
2tbsp sundried tomato pesto
3 sundried tomatoes, chopped
50g walnuts, chopped
20g Parmesan, crumbled
Method
1
Line a 21cm x 11cm loaf tin with baking paper.
2
Heat a griddle or frying pan. Brush the asparagus with the oil and griddle for 1-2 mins. Trim 8 of the stems to fit across the loaf tin, then chop the rest. Set aside to cool.
3
Put the bread mix in a large bowl. Stir in the sundried tomato pesto and 300ml warm water to make a smooth dough. Add extra water if needed.
4
Knead the dough for 10 mins on a lightly floured surface.
5
Fold the chopped asparagus, sundried tomatoes and walnuts into the dough. Shape and put in the loaf tin. Push the whole asparagus and Parmesan into the top. Cover with a clean tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
6
Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread on the middle shelf for 1 hour 15 mins until risen.