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Store Brand White Bread Dough, 5 Loaves
Store Brand White Bread Dough, 5 Loaves
5 each
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About
Details
Frozen. Enriched. No preservatives.
Ingredients
Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil and/or Canola Oil, Salt, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (Added for Improved Baking).
Directions
Recommended Pan Size: 8 1/2 in. x 4 1/2 in. x 2 1/2 in. Natural method: Following these simple steps will allow you to set out your frozen bread dough and forget about it until it has properly risen and is ready to pop into the oven. 1. Thoroughly grease pan with non-stick cooking spray. 2. Place bread dough in pan. Cover with plastic wrap. Plastic wrap must be sprayed with non-stick cooking spray to prevent sticking. Let rise at room temperature (the warmer the better) until one inch above pan, approximately six hours or more depending on temperature (approximately three hours if using the easy overnight method). 3. Bake at 350 degrees F for 20 to 25 minutes until golden brown. Bread is done when it pulls away from sides of pan and sounds hollow when tapped lightly. 4. Remove from pan at once and place on wire rack for cooling. Brush with melted butter or margarine. 5. Place hot bread on side for slicing. Easy overnight method: Thawing dough in the refrigerator overnight (or during the day while you are at work) will reduce the time necessary to let the dough rise before baking. 1. Thawing dough in the refrigerator (in original bag or plastic wrap) will take eight hours. Thawed dough may be kept in refrigerator up to 24 hours. 2 Proceed with steps 1 through 5 of natural method. Speed method: This method will reduce total preparation time by up to 2 hours compared to the natural method. 1. Place bread dough in a greased pan and cover with plastic wrap that has been sprayed with non-stick cooking spray. 2. Preheat oven to 175 degrees F, then turn oven off! 3. Place bread dough in oven. 4. Let dough rise 1 in. above pan (about 2 to 4 hours). Watch closely to be sure it does not rise too high. Then carefully remove plastic wrap. 5. Leave dough in the oven and set to 350 degrees F. Bake for 25 to 30 minutes. 6. Proceed with steps 4 and 5 of natural method. Helpful hints: 1. For the most attractive loaf, use 8 1/2 in. x 4 1/2 in. x 2 1/2 in. metal pan (top inside measurements). 2. Prior to first use, new metal pans should be baked empty at 375 degrees F for one hour. 3. For easiest slicing, let bread cool thoroughly. Place bread on side and slice with a serrated edge knife or electric knife. 4. Should the dough rise too much, simply remove it from the pan, punch it down to its original size and reshape. Then let it rise again to one inch above the pan, before baking. 5. When storing frozen dough in your freezer, seal tightly in original bag. 6. For best results use within two weeks fro date of purchase. Keep dough frozen.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 130
- Total Fat 1.5g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 24g9%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 3g
Details
Frozen. Enriched. No preservatives.
Ingredients
Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil and/or Canola Oil, Salt, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (Added for Improved Baking).
Directions
Recommended Pan Size: 8 1/2 in. x 4 1/2 in. x 2 1/2 in. Natural method: Following these simple steps will allow you to set out your frozen bread dough and forget about it until it has properly risen and is ready to pop into the oven. 1. Thoroughly grease pan with non-stick cooking spray. 2. Place bread dough in pan. Cover with plastic wrap. Plastic wrap must be sprayed with non-stick cooking spray to prevent sticking. Let rise at room temperature (the warmer the better) until one inch above pan, approximately six hours or more depending on temperature (approximately three hours if using the easy overnight method). 3. Bake at 350 degrees F for 20 to 25 minutes until golden brown. Bread is done when it pulls away from sides of pan and sounds hollow when tapped lightly. 4. Remove from pan at once and place on wire rack for cooling. Brush with melted butter or margarine. 5. Place hot bread on side for slicing. Easy overnight method: Thawing dough in the refrigerator overnight (or during the day while you are at work) will reduce the time necessary to let the dough rise before baking. 1. Thawing dough in the refrigerator (in original bag or plastic wrap) will take eight hours. Thawed dough may be kept in refrigerator up to 24 hours. 2 Proceed with steps 1 through 5 of natural method. Speed method: This method will reduce total preparation time by up to 2 hours compared to the natural method. 1. Place bread dough in a greased pan and cover with plastic wrap that has been sprayed with non-stick cooking spray. 2. Preheat oven to 175 degrees F, then turn oven off! 3. Place bread dough in oven. 4. Let dough rise 1 in. above pan (about 2 to 4 hours). Watch closely to be sure it does not rise too high. Then carefully remove plastic wrap. 5. Leave dough in the oven and set to 350 degrees F. Bake for 25 to 30 minutes. 6. Proceed with steps 4 and 5 of natural method. Helpful hints: 1. For the most attractive loaf, use 8 1/2 in. x 4 1/2 in. x 2 1/2 in. metal pan (top inside measurements). 2. Prior to first use, new metal pans should be baked empty at 375 degrees F for one hour. 3. For easiest slicing, let bread cool thoroughly. Place bread on side and slice with a serrated edge knife or electric knife. 4. Should the dough rise too much, simply remove it from the pan, punch it down to its original size and reshape. Then let it rise again to one inch above the pan, before baking. 5. When storing frozen dough in your freezer, seal tightly in original bag. 6. For best results use within two weeks fro date of purchase. Keep dough frozen.
Warnings
Contains: wheat.
Common questions
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