Promoted
Fleischmann's
Fleischmann's Simply Homemade Multi-grain No Knead Bread Mix
14 OZ
$2.37 each($2.37 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Fleischmann's® Simply Homemade® Multi-Grain No Knead Bread Mix. New! Just add water. Less than 1 hour. 6 to 8 servings. Try our other delicious flavors! Country white. Italian herb. Stoneground wheat. Whole grain. 13g or more per serving. Eat 48g or more of whole grains daily. Look inside this flap for savings on our other flavors! Sustainable Forestry Initiative. Certified sourcing.
Highlights
Ingredients
Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Wheat Flour, Sugar, Whole Grain Blend (Wheat, Brown Rice, Oats, Barley, Rye), Multigrain Blend (Wheat, Rye, Triticale, Pearled Barley), Vegetable Oils (Canola and Soybean Oils), contains 2% or less of Sodium Caseinate (A Milk Derivative), Salt, Active Dry Yeast, Sorbitan Monostearate, Ascorbic Acid, Datem, Mono- and Diglycerides, Vital Wheat Gluten, Malt Extract, Wheat Starch, Azodicarbonamide, Enzymes, Cellulose Gum.- Loaf pan directions: Combine yeast and sugar packets in a large bowl. Stir in 1 cup plus 1 tablespoon very warm tap water (105 degrees to 115 degrees F). Let sit 3 minutes while yeast activates. The yeast is active when it begins to foam. Add bread mix to yeast mixture. Stir with a spoon until a ball forms (dough may be stiff). Place dough in a greased loaf pan or a greased 1-1/2 quart casserole dish. Cover and let rise in a warm, draft-free place for 25 minutes. (Loaf will rise, but will not double in size). Bake in a preheated 400 degrees F oven for 25 to 30 minutes, or until golden brown. What is included: no knead bread mix. Yeast, 1 tsp sugar. What you need: 1 cup + 1 tbsp warm tap water. Baking directions: Easy as stir, rise, bake! Stir: Combine yeast packet and sugar packet in a large bowl. Stir in 1 cup plus 1 tablespoon very warm tap water (105 degrees to 115 degrees F). Let sit 3 minutes while yeast activates. The yeast is active when it begins to foam. Gradually add bread mix to yeast mixture. Stir with a spoon until a ball forms (dough may be stiff). Rise: Place dough on a greased baking sheet. Sprinkle top of dough with a teaspoon of flour to reduce stickiness, if needed. Using your hands, gently form dough into about a 6-inch round or 8 x 4-inch loaf. Tip: For a better rise, don't pat down the top of the loaf. Cover and let rise in a warm, draft-free place for 25 minutes. (Loaf will rise, but will not double in size). If desired, make 3 cuts (about 1/4-inch deep) with a sharp knife across top of loaf. This makes a more decorative loaf. Bake: Place baking sheet in a preheated 400 degrees F oven and bake for 25 to 30 minutes, or until golden brown. Remove and place on wire rack to cool. Let cool 5 minutes before serving. Enjoy! High altitude adjustments: (Over 5000 feet) follow directions using 2 tablespoons less water. Let loaf rise 18 minutes (it will not double in size). Bake at 425 degrees F. Easy mix in idea! - orange cranberry bread. Stir in 1/2 cup dried cranberries with 1 teaspoon finely grated orange peel when adding bread mix to the yeast mixture. Follow remaining steps. Use to make an awesome chicken salad sandwich! Stir-ins may add 5 to 10 minutes of extra baking time.