100% WHOLE WHEAT BREAD DOUGH
Home Baking Procedure (Keep frozen until ready to use)
EASY METHOD
| 1) Cut open tamper proof bag. Place frozen dough in pre-greased bread pan. Reseal unused loafs using ziplock bag and re-freeze. |
| 2) Apply a thin coating of vegetable oil or melted butter to the top of the loaf. Loosely cover with plastic wrap and place in refrigerator for 8 - 12 hours. |
| 3) Pre-heat oven to 150° F and turn off. |
| 4) Remove thawed bread from refrigerator and remove plastic wrap. |
| 5) Place on the middle shelf in warm oven to rise -- approx. 60 min. -- or until dough has risen 1.5” above top of pan. |
| 6) Remove dough from oven -- pre-heat to 350° F |
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Place dough back into oven and bake 25 - 30 minutes or until golden brown -- remove bread from pan and cool on wire rack -- ENJOY. |
QUICK AND EASY METHOD
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1) Take frozen loaf from freezer and place in Microwave Oven at Defrost setting for approx. 10 min. or until dough is thawed. |
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2) Pre-heat oven to 150° F and turn off. |
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3) Place thawed dough in pre-greased bread pan and apply a thin coating of vegetable oil or melted butter to the top of the loaf |
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4) Place on the middle shelf in warm oven to rise -- approx. 60 min. -- or until dough has risen 1.5” above top of pan. |
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5) Remove dough from oven -- pre-heat to 350° F |
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6) Place dough back into oven and bake 25 - 30 minutes or until golden brown -- remove bread from pan and cool on wire rack -- ENJOY. |
Remember -- Preparing dough for baking is simply thawing and rising -- if time permits you can leave thawed dough -- in a greased pan -- lightly covered in plastic wrap -- on your kitchen counter for 4 to 6 hours (or until 1.5” above top of pan). Now simply bake and ENJOY.
Nutrition Information |
per 1 slice serving (32g) |
Energy | 75 Cal / 310.00 KJ |
Protein | 3.20 g |
Total Fat | 0.90 g |
Polyunsaturated Fat | 0 g |
Monounsaturated Fat | 0.20 g |
Saturated Fat | 0.20 g |
Cholesterol | 0.04 mg |
Carbohydrate | 14.0 g |
Sugars | 0.80 g |
Dietary Fibre | 2.50 g |
Sodium | 84.9 mg |
Potassium | 189.3 mg |
Ingredients: Stone ground whole wheat flour, water, yeast, sugar, salt, vegetable shortening, wheat gluten, acetylated tartarlc acid esters of mono - and diglycerides, ascorbic add, sodium steroyl lactylate, enzymes.
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