Tomato & asparagus loaf
- 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
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.