Krusteaz Sourdough Bread Mix

14 oz

$3.52 each($0.25 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Nothing beats the warm, delicious scent of fresh bread—except for tangy, delicious Krusteaz Sourdough Flavored No Knead Bread Mix. Our no-knead mix makes a perfect sourdough loaf that is crisp and golden on the outside, and soft and chewy on the inside. Use it for sandwiches, pair it with your favorite soup, or serve it as a side dish.

Highlights

Nutrition Facts
10 servings per container
Serving Size
0.10 package
- Amount Per Serving
  Calories
  150
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  170mg
  7%
- Potassium
  40mg
  0%
- Calcium
  30mg
  2%
- Iron
  1.7mg
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Lactic Acid, Salt, Active Yeast, Wheat Gluten, Enzymes, Soy Lecithin, Natural Flavor (Contains Milk), Calcium Lactate, Sorbitan Monostearate, Ascorbic Acid (Dough Conditioner).
Allergens and safety warnings
Contains: wheat, milk, soy. May contain eggs and tree nuts.
You'll Need: 1-1/4 cups warm water (110 degrees F- 115 degrees F); 1 packed yeast (enclosed). No Knead Bread Directions: 1. Combine ingredients and let rise for about 2 hours. Place warm water, yeast (enclosed) and bread mix in large bowl. Stir until dough forms. Dough will be wet and sticky. Let rise, covered, in a warm place until double in size (about 2 hours). 2. Sprinkle dough with flour and pat to shape. Sprinkle 4 tbsp flour on surface and along sides of dough to reduce sticking. Gently pull dough away from sides of bowl. Lift dough and place on greased baking sheet. Gently pat edges to shape. 3. Rest dough, uncovered, for 40 minutes. After resting, dust top of loaf with flour. Using a serrated knife, make three 1/2-inch-deep cuts across the top of dough. (This will allow steam to escape during baking). 4. Bake 21-23 min. Bake in preheated 450 degrees F oven for 21-23 minutes or until crust is dark brown and firm to the touch. Do not eat raw dough. One Hour No Knead Loaf Directions: Place 1 cup warm water, yeast (enclosed), bread mix and 1 tsp salt (optional) in large bowl. Stir until dough forms. Place dough on greased baking sheet and gently pat edges to shape. Rest dough, uncovered, for 30 minutes in a warm place. Dust top of loaf with flour. Using a serrated knife, make three 1/2-inch-deep cuts across the top of dough. Bake in preheated 425 degrees F oven for 30 minutes or until crust is golden brown and firm to the touch. Bread Machine Directions: Add the following ingredients according to your bread machine owner’s guide. Use the basic cycle. Bread cycles less than 2 hours will affect flavor, texture and volume and are not recommended. 1-1/2 - 2 LB capacity machine: 1 cup room temperature water (75 degrees F - 85 degrees): 1 LB capacity machine: 3/4 cup room temperature water (75 Degrees F - 85 Degrees F); 1-1/2 - 2 LB capacity machine: Full box bread mix: 1 LB capacity machine: 2-1/3 cups bread mix (3/4 box); 1-1/2 - 2 LB capacity machine: 1 packet yeast (enclosed): 1 LB capacity machine: 1 tsp yeast (enclosed). High altitude (over 5,000 feet): Prepare as directed, adding on additional 1 tablespoon water. Traditional Bread Directions: Place 1 cup warm water, yeast (enclosed) and bread mix in large bowl. Stir until dough forms. Dough will be sticky. Knead dough on lightly floured surface 5-10 minutes or until smooth and elastic. Place in lightly greased bowl turning dough to coat on all sides. Let rise, covered, in a warm place until double in size (about 1 hour). Punch dough down. Place in greased 8x4-inch loaf pan. Let rise, covered, in a warm place until double in size (about 45 minutes). Bake in preheated 400 degrees F oven for 25-30 minutes.