Asparagus tomato loaf 01

Tomato & asparagus loaf

A savoury, nutty bread that's delicious toasted

By , 23 May 2018

(7 votes)

Tomato & asparagus loaf
  • Cook: 1 Hour 40 Mins
    Plus rising

  • Serves: 16

  • Price: 19p per serving

Nutritional Info
Each 67g serving contains
  • Energy

    471KJ

    113KCAL

    6%
  • Fat

    4.0g

    med

    6%
  • Saturates

    0.7g

    low

    4%
  • Sugars

    2.1g

    low

    2%
  • Salt

    0.4g

    med

    7%
of your reference intake.
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
  • Line a 21cm x 11cm loaf tin with baking paper.

  • 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.

  • 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.

  • Knead the dough for 10 mins on a lightly floured surface.

  • 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.

  • Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread on the middle shelf for 1 hour 15 mins until risen.