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Martha White Flour, Self-Rising
Martha White Flour, Self-Rising
32 ozPopular item
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About
Details
Delicious baking from scratch is at your fingertips with Martha White Self Rising Flour with Hot Rize. This Martha White Flour is made from 100% wheat for a smooth texture and delicious taste. This flour is bleached and enriched to improve color and baking performance. Blended with leavening and salt, Martha White baking flour is ideal for making light-textured, flaky biscuits and pastries. You can also use white flour to whip up fluffy pancakes, muffins, waffles, coffee cakes and quick loaves. Perfect for baking cakes, tasty pastries for bake sales, or homemade goodies to make everyday special. This 5 lb bag of Martha White Self Rising Flour with Hot Rize has enough flour for all your baking needs. Making Family Traditions Easy for Over 100 Years.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Sulfate.
Directions
Easy Fruit Kuchen, Non-stick cooking spray. 1-1/2 cups Martha White Self-Rising Flour, 1 cup sugar, divided, 1/2 cup cold butter, 1/2 cup milk, 1 large egg, 3 cups sliced fresh plums, peaches or apples (about 1-1/2 pounds), 1/2 teaspoon ground cinnamon, 3 tablespoons butter, melted. Heat oven to 375 degrees F. Coat 13 x 9-inch baking pan with non-stick cooking spray. Combine flour and 1/2 cup sugar in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Whisk milk and egg in small bowl until blended. Stir into flour mixture with fork just until evenly moistened. Spread evenly in prepared pan. Overlap slices of fruit in row over batter. Combine 1/2 cup sugar and cinnamon in small bowl. Sprinkle evenly over fruit. Drizzle with melted butter. Bake 28 to 35 minutes or until golden brown. Serve warm or at room temperature. Makes 8-10 servings Martha White Hot Rize Biscuits: 2 cups Martha White Self-Rising Flour, 1/4 cup vegetable shortening, 3/4 cup milk. Heat oven to 450 degrees F. Place flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Add milk, stirring with fork until soft dough forms. Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Arrange on baking sheet with sides touching. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 8-10 servings.
Warnings
Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 390mg17%
- Total Carbohydrate 23g8%
- Protein 3g
Details
Delicious baking from scratch is at your fingertips with Martha White Self Rising Flour with Hot Rize. This Martha White Flour is made from 100% wheat for a smooth texture and delicious taste. This flour is bleached and enriched to improve color and baking performance. Blended with leavening and salt, Martha White baking flour is ideal for making light-textured, flaky biscuits and pastries. You can also use white flour to whip up fluffy pancakes, muffins, waffles, coffee cakes and quick loaves. Perfect for baking cakes, tasty pastries for bake sales, or homemade goodies to make everyday special. This 5 lb bag of Martha White Self Rising Flour with Hot Rize has enough flour for all your baking needs. Making Family Traditions Easy for Over 100 Years.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Sulfate.
Directions
Easy Fruit Kuchen, Non-stick cooking spray. 1-1/2 cups Martha White Self-Rising Flour, 1 cup sugar, divided, 1/2 cup cold butter, 1/2 cup milk, 1 large egg, 3 cups sliced fresh plums, peaches or apples (about 1-1/2 pounds), 1/2 teaspoon ground cinnamon, 3 tablespoons butter, melted. Heat oven to 375 degrees F. Coat 13 x 9-inch baking pan with non-stick cooking spray. Combine flour and 1/2 cup sugar in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Whisk milk and egg in small bowl until blended. Stir into flour mixture with fork just until evenly moistened. Spread evenly in prepared pan. Overlap slices of fruit in row over batter. Combine 1/2 cup sugar and cinnamon in small bowl. Sprinkle evenly over fruit. Drizzle with melted butter. Bake 28 to 35 minutes or until golden brown. Serve warm or at room temperature. Makes 8-10 servings Martha White Hot Rize Biscuits: 2 cups Martha White Self-Rising Flour, 1/4 cup vegetable shortening, 3/4 cup milk. Heat oven to 450 degrees F. Place flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Add milk, stirring with fork until soft dough forms. Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Arrange on baking sheet with sides touching. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 8-10 servings.
Warnings
Contains wheat ingredients.
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