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Pillsbury Best Bread Flour, 5 Lb Bag
Pillsbury Best Bread Flour, 5 Lb Bag
5 lbPopular item
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About
Details
Since 1869. Great for bread machines. Glad You Asked! What is Bread Flour? Pillsbury Best bread flour is made from a blend of hard wheats and contains a higher percentage of protein than regular all purpose flour. How can I Use Bread Flour? Bread flour is ideal for bread baking. It can be directly substituted for all purpose flour in yeast bread recipes. With this substitution, you should knead the dough about 10 minutes, let it rest 15 minutes before shaping and allow for a longer rinse time. Pillsbury Best bread flour combines well with whole wheat and rye flour. Up to half of the bread flour in a recipe can be replaced with whole wheat or rye flour. What is the best way to store Bread Flour? Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat. How many cups per pound of flour? There are about 4 cups of flour in 1 pound. How can I tell if my yeast is fresh? Dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (110 to 115 degrees F). Sprinkle 1 packet of yeast (about 1 tablespoon) slowly over surface. Stir yeast mixture; set a timer for 10 minutes. In 3 to 4 minutes the yeast should have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes the yeast has multiplied to the 1 cup mark and has a rounded crown, it is very active and still fresh. The yeast mixture may then be used in your dough. Remember to deduct the 1/2 cup of liquid from the total liquid used in the recipe.
Ingredients
Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme.
Directions
Rustic Italian Bread: 3 to 3-1/2 cups Pillsbury Best Bread Flour; 2 teaspoons sugar; 1/2 teaspoon salt; 1 (1.4 oz) packet active dry yeast; 1 cup warm water (120 degrees to 130 degrees F); 2 tablespoons extra virgin olive oil; 1 tablespoon corn meal; 1 egg white, beaten. Stir: Flour, sugar, salt and yeast in large bowl. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead until dough is smooth and elastic, about 10 minutes, adding additional flour as necessary. Coat large bowl with non-stick cooking spray. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 40 minutes. Sprinkle: Baking sheet with cornmeal. Punch down dough. Shape dough into oval-shaped loaf, about 12 inches long. Place on prepared baking sheet. Coat lightly with non-stick cooking spray. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes. Heat oven to 375 degrees F. Make a 1-inch deep lengthwise slash in top of loaf using a serrated knife. Brush loaf with egg white. Bake 30 to 35 minutes* or until loaf sounds hollow when lightly tapped. Makes 1 loaf (16 servings). * Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.
Substitute: Pillsbury Best Bread Flour is ideal for bread baking. It can be directly substituted for all purpose flour in yeast bread recipes. With this substitution, you should knead the dough about 10 minutes, let rest 15 minutes before shaping and allow for longer rise time. Pillsbury Best Bread Flour combines well with whole wheat and rye flour. Up to half of the bread flour in a recipe can be replaced with whole wheat or rye flour. Is My Yeast Fresh? Dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (110 degrees to 115 degrees F). Sprinkle 1 packet of yeast (about 1 tablespoon) slowly over surface. Stir yeast mixture; set a timer for 10 minutes. In 3 or 4 minutes the yeast should have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes the yeast has multiplied to the 1 cup mark and has a rounded crown, it is very active and still fresh. The yeast mixture may then be used in your dough. Remember to deduct the 1/2 cup of liquid from the total liquid used in the recipe. Cups Per Round: There are about 4 cups of flour in pound.
Storing: Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat.
Warnings
Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0g0%
- Sodium 0mg0%
- Total Carbohydrate 23g8%
- Protein 4g
Details
Since 1869. Great for bread machines. Glad You Asked! What is Bread Flour? Pillsbury Best bread flour is made from a blend of hard wheats and contains a higher percentage of protein than regular all purpose flour. How can I Use Bread Flour? Bread flour is ideal for bread baking. It can be directly substituted for all purpose flour in yeast bread recipes. With this substitution, you should knead the dough about 10 minutes, let it rest 15 minutes before shaping and allow for a longer rinse time. Pillsbury Best bread flour combines well with whole wheat and rye flour. Up to half of the bread flour in a recipe can be replaced with whole wheat or rye flour. What is the best way to store Bread Flour? Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat. How many cups per pound of flour? There are about 4 cups of flour in 1 pound. How can I tell if my yeast is fresh? Dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (110 to 115 degrees F). Sprinkle 1 packet of yeast (about 1 tablespoon) slowly over surface. Stir yeast mixture; set a timer for 10 minutes. In 3 to 4 minutes the yeast should have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes the yeast has multiplied to the 1 cup mark and has a rounded crown, it is very active and still fresh. The yeast mixture may then be used in your dough. Remember to deduct the 1/2 cup of liquid from the total liquid used in the recipe.
Ingredients
Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme.
Directions
Rustic Italian Bread: 3 to 3-1/2 cups Pillsbury Best Bread Flour; 2 teaspoons sugar; 1/2 teaspoon salt; 1 (1.4 oz) packet active dry yeast; 1 cup warm water (120 degrees to 130 degrees F); 2 tablespoons extra virgin olive oil; 1 tablespoon corn meal; 1 egg white, beaten. Stir: Flour, sugar, salt and yeast in large bowl. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead until dough is smooth and elastic, about 10 minutes, adding additional flour as necessary. Coat large bowl with non-stick cooking spray. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 40 minutes. Sprinkle: Baking sheet with cornmeal. Punch down dough. Shape dough into oval-shaped loaf, about 12 inches long. Place on prepared baking sheet. Coat lightly with non-stick cooking spray. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes. Heat oven to 375 degrees F. Make a 1-inch deep lengthwise slash in top of loaf using a serrated knife. Brush loaf with egg white. Bake 30 to 35 minutes* or until loaf sounds hollow when lightly tapped. Makes 1 loaf (16 servings). * Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.
Substitute: Pillsbury Best Bread Flour is ideal for bread baking. It can be directly substituted for all purpose flour in yeast bread recipes. With this substitution, you should knead the dough about 10 minutes, let rest 15 minutes before shaping and allow for longer rise time. Pillsbury Best Bread Flour combines well with whole wheat and rye flour. Up to half of the bread flour in a recipe can be replaced with whole wheat or rye flour. Is My Yeast Fresh? Dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (110 degrees to 115 degrees F). Sprinkle 1 packet of yeast (about 1 tablespoon) slowly over surface. Stir yeast mixture; set a timer for 10 minutes. In 3 or 4 minutes the yeast should have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes the yeast has multiplied to the 1 cup mark and has a rounded crown, it is very active and still fresh. The yeast mixture may then be used in your dough. Remember to deduct the 1/2 cup of liquid from the total liquid used in the recipe. Cups Per Round: There are about 4 cups of flour in pound.
Storing: Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat.
Warnings
Contains wheat ingredients.
Common questions
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