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Fleischmanns
Fleischmanns Simply Homemade Stonegrnd Wheat 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® No Knead Bread Mix Stoneground Wheat. New! Just add water. Less than 1 hour. 6 to 8 servings. Try our other delicious flavors! Country white. Italian herb. Multi-grain. Whole grain 17g or more per serving. wholegrainscouncil.org. Eat 48g or more of whole grains daily. 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, Vegetable Oils (Canola and Soybean Oils), contains 2% or less of Sodium Caseinate (a Milk Derivative), Salt, Active Dry Yeast, Sorbitan Monostearate, Ascorbic Acid, Vital Wheat Gluten, Datem, Mono- and Diglycerides, 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 20 to 25 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. 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 20 to 25 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! - Sun-dried tomato basil. Stir in 1/4 cup chopped, sun-dried tomatoes, 1-1/2 teaspoons oil from sun-dried tomatoes and 1-1/2 teaspoons dried basil leaf when adding bread mix to the yeast mixture. Follow remaining steps. Serve toasted. Stir-ins may add 5 to 10 minutes of extra baking time.