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Pillsbury Bread Mix, Artisan, Parmesan & Basil
Pillsbury Bread Mix, Artisan, Parmesan & Basil
14.5 oz
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About
Ingredients
Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Wheat Gluten, Whey Dough Conditioner (corn And Malt Extract, Salt, Distilled Mono And Diglycerides, Sodium Stearoyl Lactylate, Solubilized Wheat Gluten, Datem, Enzymes, Ascorbic Acid, Wheat Starch, L-cysteine, Azodicarbonamide), Dry Yeast (yeast, Sorbitan Monostearate, Ascorbic Acid), Sugar, Natural Flavors, Contains 2% Or Less Of: Partially Hydrogenated Soybean Oil, Salt, Calcium Phosphate, Baking Soda, Palm Oil, Parmesan Cheese (part Skim Milk, Cheese Cultures, Salt, Enzymes), Dried Basil, Autolyzed Yeast Extract, Lactic Acid, Dried Parsley, Corn Starch, Corn Syrup Solids, Dried Garlic, Dried Onion, Soybean Oil.
Directions
All You Need: 1 cup hot water 110 to 120 degrees F (or hottest tap water); Flour for dusting. Baking: Start to finish only 40 minutes. Set oven to 425 degrees F. Prepare baking sheet by coating with no-stick cooking spray. We recommend using Crisco no-stick cooking spray. Combine bread mix and yeast in large bowl. Add water. Stir with wooden spoon until soft dough forms. Turn dough out onto lightly floured surface. Knead 50 to 75 times, adding flour as needed. Form dough into 15-inch load. Place onto prepared baking sheet. Let rest, uncovered, for 12 minutes. Using a sharp knife, make one 1/2 inch deep slash into top of load from end to end. Bake at 425 degrees F for 16 to 19 minutes. Allow to cool 5 minutes. Rolls: Divide dough into 16 even portions and roll into balls. Place into 8-inch or 9-inch square baking pan and let rest 12 minutes. Bake at 425 degrees F for 18 to 21 minutes. Loaf Pan: Place dough into prepared 8 x 4 inch loaf pan. Let rest 12 minutes. Bake at 425 degrees F for 24 to 28 minutes.
Warnings
Contains milk and wheat ingredients. May contain soybean ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 1.5g2%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 320mg14%
- Total Carbohydrate 22g8%
- Dietary Fiber 0g0%
- Sugars 3g
- Protein 5g
Ingredients
Enriched Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Wheat Gluten, Whey Dough Conditioner (corn And Malt Extract, Salt, Distilled Mono And Diglycerides, Sodium Stearoyl Lactylate, Solubilized Wheat Gluten, Datem, Enzymes, Ascorbic Acid, Wheat Starch, L-cysteine, Azodicarbonamide), Dry Yeast (yeast, Sorbitan Monostearate, Ascorbic Acid), Sugar, Natural Flavors, Contains 2% Or Less Of: Partially Hydrogenated Soybean Oil, Salt, Calcium Phosphate, Baking Soda, Palm Oil, Parmesan Cheese (part Skim Milk, Cheese Cultures, Salt, Enzymes), Dried Basil, Autolyzed Yeast Extract, Lactic Acid, Dried Parsley, Corn Starch, Corn Syrup Solids, Dried Garlic, Dried Onion, Soybean Oil.
Directions
All You Need: 1 cup hot water 110 to 120 degrees F (or hottest tap water); Flour for dusting. Baking: Start to finish only 40 minutes. Set oven to 425 degrees F. Prepare baking sheet by coating with no-stick cooking spray. We recommend using Crisco no-stick cooking spray. Combine bread mix and yeast in large bowl. Add water. Stir with wooden spoon until soft dough forms. Turn dough out onto lightly floured surface. Knead 50 to 75 times, adding flour as needed. Form dough into 15-inch load. Place onto prepared baking sheet. Let rest, uncovered, for 12 minutes. Using a sharp knife, make one 1/2 inch deep slash into top of load from end to end. Bake at 425 degrees F for 16 to 19 minutes. Allow to cool 5 minutes. Rolls: Divide dough into 16 even portions and roll into balls. Place into 8-inch or 9-inch square baking pan and let rest 12 minutes. Bake at 425 degrees F for 18 to 21 minutes. Loaf Pan: Place dough into prepared 8 x 4 inch loaf pan. Let rest 12 minutes. Bake at 425 degrees F for 24 to 28 minutes.
Warnings
Contains milk and wheat ingredients. May contain soybean ingredients.
Common questions
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