Rhodes Bake N Serv White Bread

3 ct

$4.35 each($0.09 / oz)

Aisle 59

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Traditional homemade quality since 1958. No preservatives. No trans fat.

Highlights

Nutrition Facts
27 servings per container
Serving Size
0.11 loaf
- Amount Per Serving
  Calories
  120
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  240mg
  10%
- Potassium
  45mg
  1%
- Calcium
  6mg
  0%
- Iron
  1mg
  8%
^* 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
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, Malt, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (Added for Improved Baking).
Allergens and safety warnings
Contains wheat, soy.
Keep dough frozen. Keep frozen until ready to bake. Baking Instructions: Recommended pan size: 8 1/2 x 4 1/2 x 2 1/2 (1 lb. loaf pan). Regular Method 5 to 8 hours: 1.) Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising. 2.) Let dough rise for 4 to 7 hours, until dough is 1 inch above pan. Actual time depends on the temperature of you kitchen. Carefully remove the plastic wrap. 3.) Preheat the oven to 350 degrees F. Bake bread 20 - 25 minutes, until golden brown. 4.) Remove the bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing. Refrigerator Method 8 to 16 hours: 1.) Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising. 2.) Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1 inch above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap. 3.) Preheat the oven to 350 degrees F. Bake bread 20 - 25 minutes, until golden brown. 4.) Remove the bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing. Speed Method (Speed Method Thaw may make bread less smooth on top. Flavor is unaffected. Best appearance is achieved using the Regular Method) 2 to 4 hours (electric oven only): 1.) Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat electric oven to 200 F, then turn oven off. 2.) Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest oven rack. Place dough in warm, moist oven. Let dough rise 2 to 4 hours, until dough is 1 inch above pan. Check every 20 minutes after the first hour to make sure dough does not rise to high. 3.) Remove pan of water form oven. Leave dough in the oven and set to 325 degrees F. Bake 30 - 35 minutes, until golden brown. 4.) Remove the bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.