Details

Each loaf of bread you bake will be unique due to machine features, product characteristics, altitude and humidity.

Ingredients

Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, May Contain Enzymes, Ascorbic Acid, Raisins, Sugar, Canola Or Soybean Oil, Wheat Bran, Nonfat Milk, Salt, Spice, Molasses Powder, Enzymes, Soy Lecithin (Emulsifier). Yeast Packet Ingredients: Active Yeast, Ascorbic Acid. Contains: Wheat, Milk and Soy. Made On Equipment That Makes Products Containing Wheat Eggs, Milk, Soy and Tree Nuts.

Directions

Bread machine directions: add the following Ingredients according to your bread machine owner's guide. Use the basic cycle. Bread cycles less than 2 hours will affect flavor, texture and volume and are not recommended. 1 1/2 - 2 lb capacity machine: 1 1/4 cups room temperature water (75f-85f), full box mix, 1 packet yeast (enclosed). 1 lb capacity machine: 1 cup room temperature water (75f-85f), 3 cups mix (3/4 box), 1 packet yeast (enclosed). For rolls and bread sticks: add Ingredients above and set machine on dough cycle. Remove dough and follow the shaping and baking steps as directed below for traditional bread. High altitude (over 5,000 feet): add an additional 1 tablespoon water.

Traditional bread directions: 1-place 1 1/4 cups room temperature water (75f-85f), yeast (enclosed) and bread mix in large bowl. Stir until blended. Dough will be sticky. 2-Knead dough on a lightly floured surface 5-10 minutes or until smooth and elastic. Place dough in a lightly greased bowl and turn to coat. Cover with a cloth. 3-Let rise in a warm, draft-free place until double in size (about 1 hour). Punch dough down. 4-Shape & bake: for loaf: place in a greased 8 1/2 x 4 1/2 x 2 1/2 - inch loaf pan. Cover with a cloth and place in a warm, draft- free place until double in size (about 45 minutes). Bake in preheated 400f oven for 25-30 minutes. For rolls: divide dough into 6-8 portions; shape as desired. Place on a greased pan and let rise ad directed for loaf. Bake in preheated 400f oven for 10-15 minutes: for bread sticks: divide dough into 6-8 portions. Roll each portion into a rope and place on a lightly greased pan. Do not let rise again. Bake in preheated 400f oven 10-15 minutes.

New! Artisan bread directions: 1-place 1 1/2 cups room temperature water (75f-85f), yeast (enclosed) and bread mix in large bowl. Stir until moistened. (No kneading necessary.) Dough will be wet and sticky. 2-Let rise, covered, in a warm, draft-free place until double in size (about 2 hours). Proceed to step 3, or store dough, covered, in the refrigerator for up to 3 days. 3-Sprinkle 4 tablespoons flour on surface and along sides of dough to reduce sticking as you gently pull the dough away from sides of bowl. Lift dough from bowl and place on a greased cookie sheet. Gently pat edges of dough to shape. 4-Rest dough, uncovered, for 40 minutes. Dust top of loaf with 1 tablespoon flour. Using a serrated knife, cut a 1/4 inch deep cross into top of dough. (This will allow steam to escape during the baking process.) 5-Bake in preheated 450f oven for 21-23 minutes or until crust is dark brown and firm to the touch.

Bread machine handling tips and suggestions: each loaf of bread you bake will be unique due to machine features, product characteristics, altitude and humidity. Water that is too hot will prevent the dough from rising properly. Be sure to use warm temperature water. When using the delayed bake cycle, add the water first, the mix second and the yeast last. This prevents the yeast from reacting with the water before the cycle starts. When measuring water, use a measuring cup intended for liquids. Too much water will cause top of loaf to collapse.

Warnings

Allergy Information: This product contains wheat, milk and soy. It is made on equipment that also makes products containing eggs and tree nuts.