Hi all,

Thought I'd share a moment of bliss with you today......Wright's parmesan & sun dried tomato bread mix.

Incredibly easy to make, incredibly easy to scoff the lot.

Wright's are a family run business and have been milling for 140 years, they have a wide range of scrummy bread/cake mixes, some a bit out-of-the-ordinary and very tasty.

I bought my 500gm pack from Sainsbury's at 75p.

Technical info: per slice 439 kj/110cals - fat: 0.8gms

(If you only have the kj information on any food product, to quickly convert it to cals, divide by 4)

I used a breadmaker to make mine (cos I'm a posh bird.....ahem!), but the great thing about these mixes, you can make them effortlessly without.

You will need an oven though.... (unless you're Ray Mears, in which case you'll need 3 flat stones, a tinderstick and a machette).

Breadmaker method

Pour contents of pack into breadmaker, add 320mls cold water. Switch on breadmaker.


Handmix method

Empty pack into a bowl and add 315mls water. You can use a mixer for this next bit.

Mix for 5 mins.

Leave for 5 mins.

Knead and stretch for 2 mins.

Rest 5 mins (the loaf, not you!!)

Pop in 2lb greased loaf tin.

Leave to rise for 30 mins and bake for 30 mins.


Ray Mears method

Not even going there......... :S


This will make a medium loaf, which is pretty much the size of a large sliced white loaf.

You can also (using the handmix method) make small crusty rolls. (oh yummo)

The aroma when cooking will fill your room with a lovely parmesanny smell, and because it not only contains sun dried tomatoes, but onion and a hint of garlic and herbs, it's almost like mild pizza............but not overpowering.

The crust is crispy, the loaf a lovely golden brown, and the texture is a cross between soft white, but with with more substance, though not as dense as wholemeal.

The taste is surprisingly mild, yet flavoursome, the onion comes through first, followed by herbs, the slightest hint of sun dried tomatoes, and then finally the delight of parmesan, which gets stronger the more you chew.

There's no lingering aftertaste (I do believe I'm morphing into Jilly Goulden...)...and one thick slice leaves you feeling fuller than an ordinary white slice.

I just had mine buttered, with some cheese and salad, it really was slightly unusual and very tasty indeed.

I'm going to try using it to make cheese on toast with a difference, and also with a smidgen of Bicks tomato relish, slice of ham and then cheese, grilled.

I made the loaf yesterday - and only by sheer willpower, there is some left today (wonders never cease in this household) and it still seems fresh with a good texture. I'd say it would last about 4 days......but no reason why you couldn't slice it and put some in the freezer.

Easy and quick enough to make for family lunches, or interesting enough to intrigue your friends at a dinner party (you may need more than just a loaf to entertain your friends for the whole evening though... :S )

Happy baking!!!!....