“ Type: Flour „
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I have just made my first ever attempt at bread making and it turned out perfectly! This bread mix comes highly recommended. I had been wanting to try my hand at bread making for a while and came across this lovely little packet in my local supermarket for 79p.I think this is a very reasonable price as all the ingredients are already there for you, all you need to add is water. I have never made bread before and so do not have a bread maker but this was not a problem as this mix is suitable for both machine bread making and hand bread making. From the moment I opened the packet I could smell the sun dried tomato and parmesan, it smells divine! The instructions say add 315ml of lukewarm water to a full packet of mix, this makes enough dough for either a large loaf or 10 rolls.As it is just me and my partner I decided to halve the quantities and it worked fine. I made 5 large rolls with half the mixture. Preparing and kneading the mixture does not take long, it took me around 20 minutes.You can see and smell the tomato and parmesan as you go.You then leave in a warm place to rise for 40 mintues, then bake for 15 minutes.The smell as you bake smells so nice. The mix produces slightly crusty rolls with a wonderfully rich texture.They are very filling.The tomato and parmesan produces a rich flavour and so I would only recommend if you are an avid fan of these as it maybe too overpowering. I have no experience of bread making but found this very easy to do. Overall this is a cheap and effective way of making luscious tasting bread.
I picked a packet of Wright's parmesan and sun dried tomato bread mix on impulse for less than £1 from the supermarket, I had previously enjoyed the wholemeal bread mix made by the same people and this bread sounded like it would be delicious with some pasta. To make your loaf of bread, you empty the mix into a bowl and add some water and after mixing and kneading bake it in the oven for half an hour, the great thing about the mix is that there is no weighing out of loads of ingredients. When I emptied the mix into the bowl I was struck by the strong smell of the parmesan and the reddish colour of the mix due to the tomato powder. After baking the loaf for half an hour, the bread was baked to perfection and had risen nicely. Upon cutting the loaf I could see that the bread had the colour of brown bread but there were also flecks of sun dried tomato pieces running through the loaf. The smell of parmesan is still apparent in the cooked loaf but this has calmed down a lot and you can also detect the smell of the tomato too. The texture of the loaf is fairly heavy and dense, the bread is also nice and moist which I liked. Upon biting into the bread the tastes of tomato and parmesan combine really nicely, the tomato is nice and sweet and the parmesan gives it a nice salty and slightly tangy taste. Neither taste dominates the other, the mix is just right. I found the loaf sliced really well and the bread was equally nice with just some butter or with some mozarella and lettuce in a sandwich. I really like the Wright's tomato and parmesan bread mix, it is much cheaper buying the mix than buying a premium loaf from the supermarket, the bread also kept well for a couple of days once baked which is more than many bakery loaves keep fresh for. It's a nice mix to keep in your cupboard and can be made when you fancy some nice bread to go with a meal.
'Have you ever made bread? I haven't despite being the owner of several inherited cooking an baking items. This week for some reason whilst wandering round the supermarket I cast my eye over the home baking products and came across Rright's baking parmesan & sun dried tomato bread mix. With a quick scan of the back of the packet it became apparent that it was relatively easy to do. Just add water? I can do that! I thought. So off i went towards the till with my newly inspired ideas and small 500g packet of what was later to become a tasty loaf!(with a bit of luck!) It cost around 69p for a 500g packet which makes a 2lb loaf or 10 bread rolls. the ingredients are: Wheat flour Dried yeast Tomato powder Dried parmesan cheese Salt Dried kibbled onion Chick pea flower Dried garlic Mixed herbs and flour treatment agents Why would you go to the effort of fnely selecting those ingredients yourself when its a ll here in a packet to just add water to! Packet in hand in my kitchen I reached for the dusty kenwood mixer and loaf tin given to me when i moved into my new home a couple of years ago only to be stuffed in the back of a cupboard never to see the light of day. Ifigured using the mixer would be easier than mixing by hand although the instructions state that you can mix in a bowl with a wooden spoon. 5 minutes of that seemed like a bit too much effort so the mixer was first choice. I measured 315ml lukewarm water in a measuring jug, added it to the flour mixture and set the mixer at go. 5 minutes later and a lovely dough had formed. The instructions stated to leave the dough for 5 minutes on a flored surface to rest for 5 minutes. Next to kneed and stretch for 2 minutes. Anyone with young kids will have watched big cook little cook? and as I had played on the website with my son I knew the basics of kneeding and stretching. Making a fist with one hand and cupping with the other pushing down on the dough stretching it out, rolling back up turning and kneeding again with fist. This was the fun bit! Next to either form 10 balls and place on a greased baking tray to make rolls or reshape to fit the loaf tin. I opted for the greased loaf tin. I placed my dough in the loaf tin and as directed placed a damp cloth over it and left it on top of the cooker (warm place) to prove. This is estimated at 30-40 minutes to double in size. I waited 40 minutes. then I removed the cloth and placed it into the pre-heated oven 230 degrees C (450F) or 210 degrees C in fan assisted ovens (410f). 30 minutes later and the loaf was ready. (15 minutes for rolls) I removed it from the loaf tin and left it to cool, however whilst it was still warm I couldnt resist a slice with lashings of lurpack. the taste was amazing, especially for something i had cooked. It was nothing less than delicious and my kitchen could easily have been mistaken for an itallian bakery with the delicate aromas of sun died tomatoes and crusty bread. i almost feel like an accomplished baker! the finished bread is crusty on top and the colour of the bread inside is wheaty with pieces of sun dried tomatoes through it. You can definately taste the tomatoes and bread with a hint of parmesan running through. Overall a very tasty loaf! It is definately easy to do, very little mess and your family will be most impressed. It can also be used in a bread making machine. I think i will make a pasta later and really get into the italian spirit!
Wrights Sun dreid tomato and parmesan bread floor is great and unbelievabley easy to make. I have really enjoyed making this bread - the process of making it is straightforward and then the taste is well worth it (not to mention that warm feeling of self satisfaction!). I made this bread on Satuday and a loaf of it was gone by Sunday. The Wright's family mill has according to their website been making flour since 1867. The packet for the sun dried tomato and parmesan mix is 500 grams and makes a good sized loaf or ten small rolls. The mix includes parmesan cheese with mediterranean sun dried tomatoes, onions, herbs and garlic. This packet size will set you back roughly 75 pence. So how come I am saying it is so easy to make? Well the instructions are very simple and easy to follow. You can use a breadmaker, but I do prefer making the bread by hand, even though I do have a breadmaker. First of all tip the entire contents of the packet into a big bowl. Add 315 mls of luke warm water. Then mix the contents together for about 5 minutes. After this it should all be mixed together and have formed a kind of ball. You then leave it for five minutes, presumably to gather itself and think about what it has to do next! After this, you give the bread a good kneading for two minutes. Know I was never shown how to knead, but presumed it is a case of puching and pulling and stretching the bread across my worktop. And this seems to work. Once you have done this, you again leave it to rest for five minutes. Then pop it into a loaf tin (or you can just put it on a greaseproof tray) and leave it to rise in a warm area for thiry to forty minutes. Then throw it into the oven at 150 centigrade for 30 minutes. And that really is how easy it is! The smell when the bread is baking is delicious, I can hardly wait for the thing to cook! To get a good crisp crust, leave the loaf in for the full forty minutes. The texture is nice and thick and is perfect for having big thick slices of bread when still hot so the butter melts! The tase is not very overpowering and is mild enough to eat a few slices at a time (or a couple of rolls). No real long after taste either of strong cheese or the sun dried tomatoes. I would recommend having a slice while still hot, as I said the melting butter on the bread is lovely. It goes really well with a big bowl of pasta and ragu, as the flavours really compliment that taste. It is easy to bake and very handy as it does not take long to do. I always have some packets around the house!
I use quite a lot of Wrights bread mixes but the Sundried Tomato And Parmesan one is the best I think and the only trouble with the mix is that once I've made my bread rolls out of it they are so yummy that they all end up getting eaten in an hour! The bread mix is dead easy to use and is just kneading the mix with water and leaving it to rise before you cook it. You can either use a loaf tin for a proper loaf of bread or make it as rolls which is what I do because I think they cook better and they are deffo easier to share out! When the rolls are cooked they smell and taste wicked. The sundried tomato is the strongest flavour and it's delish, it makes the rolls taste a bit sweet but not at all like normal fresh tomatoes and you can definately taste that it's sundried tomatoes. The bread is lovely and light but the crust goes nice and crispy, the texture of the bread rolls is perfect I reckon and that's not because I'm a master baker but because the bread mix is so well made! lol I love the herb taste in the bread when it's cooked and also the fact that it tastes of garlic a bit because I think that goes proper good with the tomato flavour. There's not much taste of parmesan but that suits me because I'm not mad keen on the flavour of that cheese but the bit that's in there brings the other flavours out I think. The bread isn't salty like some packet mixes but has got a bit of a peppery aftertaste sometimes and that's very nice. I think all the Wrights mixes are very good quality but this one is the best out of all of them in my opinon because the strong flavours in it are different to anything else and that makes this one stand out among the rest of them.
You can not beat the smell or the taste of freshly baked bread, and as I love baking then baking bread seemed like the best use of my flour and time. Unfortunatally I wasn't very good at it even though my flat mates and friends insited it was delicious it just wasn't anything near as good as shop bought and I had all but given up on the whole bread baking idea until I discovered the Wrights Bread Flour range. -What is it? - A bread mix where you just add water. Very much like those cake mixes with rice paper that you used to make when you were a kid. -How do you do it?- Easy add water and follow the step by step instuctions. It is not very difficult and only contains the jargon of "knead" which means stretch the bread, pull it back together and strech again. -Do you need any cooking experience?- Less than if you were making bread from scratch. I would say that you need to be able to bake a cake level. Also I disagree with the instructions and I prove the bread which means leave it to rise in the normal manner then wack it back and knead it then let it rise again. -How does it smell/taste?- In the raw state the pongy smell of gone off cheese was overwhelming and I have to say that I wasn't looking forward to eating it. But baked and it tasted very nice not at all smelly, the amount of air in there will depend on how well it rose. -What pitfalls might there be which is not advertised?-- 1. Make sure that you add warm water. This is for the yeast to feed and grow. I find it is best to mix it in the bowl on my arga. Failing that just make sure that your kitchen is a plesent tempreature (trousers and t-shirt). 2. That it doesn't rise. This is because it was not hot enough. It needs to be hot and humid so again the best place is on top of the arga, failing that a cupboard next to an on oven or a boiler room. 4/5 is based on it being very easy to use, tasting delicious, not making too much mess. But it lost a star as it really does need the proving step.
I mentioned in a few previous reviews that I've been making my own bread, and trying a few different bread mixes out. I got sent a voucher for money off my first online shop at Tesco, so decided to take advantage of it, and ordered a couple of bread mixes from Wright's. I'd never heard of Weight's but I've had a look at their website and it seems that they are quite a big company when it comes to baking. One of their mixes I chose was the Parmesan and Sun-Dried Tomato bread. I don't normally buy breads like this but I thought this description sounded quite nice, so decided to give it a go. The mix comes in a paper packet (slightly different from the one pictured though), just like a bag of flour, and when I tipped it into the mixing bowl, I was surprised to see that it did just look like plain flour. There was the odd speck of something, which I assumed to be the sun-dried tomato, but these bits seemed few and far between. The mix did have a lovely smell though, which I thought was quite herby, and when I checked the side of the pack, it seems that this does indeed contain various other things aside from parmesan and sun-dried tomatoes, such as onions, herbs and garlic. You can make the bread by hand or in a bread maker, and as I don't have a bread maker (at the moment I'm resisting the urge to buy one, and clutter the kitchen with yet another gadget I'll be bored of in a couple of weeks) I made the bread by hand. Making this is very simple. Add 315ml (I accidentally mis-read that and put 350ml of water in, which might explain why my dough came out so sticky!) and mix for 5 minutes to form a ball of dough. Leave to rest, knead and stretch for two minutes, then leave to rest again. You then need to shape the dough. It states that you should use a 2lb loaf tin, or alternatively divide up to make 10 rolls. I think saying this will make 10 rolls was optimistic - I made 9, but admittedly two were very very small! You then need to cover with cling film or a damp cloth for 30-40 minutes. I find the main downside of this whole bread making lark is the sheer time it takes. The bread should be baked for 30 min for a loaf, 15min for buns, although I put mine in for an extra 5 as they didn't seem quite done after 15. The result is some pretty nice looking, lightly browned bread buns, speckled with herbs which I was pleased to find felt really light when I picked them up, unlike last weeks disaster in which each roll was like a rock! The taste of these was brilliant. By far the best bread mix I have tried so far. The rolls had a really light, soft texture, yet the outside was slightly crusty. There was only a hint of the parmesan cheese flavour, and the sun dried tomato had a subtly sweet tanginess. The blend of herbs and garlic (which I could taste, so beware garlic-haters!) was lovely. This tasted like a premium bread, the sort you would have to fork out loads for in a shop. I was very impressed, I must say. I paid just 75p for this from Tesco. At the moment you would struggle to find a decent loaf for that, so I do think it's good value. Overall, I am very impressed with this bread mix, and can't wait to try the next one that's waiting in my cupboard! I'd certainly recommend this - very easy to make and tastes great!
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!!!!....