Chestnut & walnut bread
- 150ml semi-skimmed milk
- 2 tbsp clear honey
- 495g pack Hovis White Bread Mix
- Flour for kneading
- 25g butter plus extra for greasing
- 75g chestnuts (from a vacuum pack), chopped
- 1 egg, beaten, to glaze
- Icing sugar (optional)
Line a baking tray with baking paper.
Heat the milk until steaming, then stir in the honey. Pour into a jug and make up to 350ml with cold water. Leave until lukewarm.
Put the bread mix in a large bowl, add the liquid and mix together to form a dough. Knead on a floured surface for 10-15 minutes.
Turn the dough out onto a floured surface and scatter on the chopped chestnuts and walnuts. Fold and knead the dough until the nuts are evenly distributed.
Shape into a loaf and put on the baking tray. Cover with oiled cling film and leave in a warm place to double in size; this should take about 1 hour. Pre-heat the oven to 220/200C Fan/Gas 7.
Brush with egg and bake for 30 minutes. To test if the bread is cooked, tap the bottom. If it sounds hollow, it's cooked; if not, return to the oven for a few more minutes.
Cool on a wire rack. Dust with a little icing sugar before serving, if you like.