Where taste means everything. Non-GMO. Certified gluten-free. Our cartons are made using 100% wind energy. 100% recycled paperboard. Check out our other mixes & flours: Chocolate Cake, Sugar Cookie, Sandwich Bread and Rolls, Pumpkin Cake, Whole Grain Sandwich Bread, Sandwich Bread and Rolls, Pastry Flour, Whole Grain All Purpose Flour, Bagels & Donuts. Manufactured at a dedicated facility free of gluten, dairy, soy, eggs, and nuts. Our website has additional recipes for this mix including: sourdough bread, soft pretzels. www.sunflourmills.com. Made in the USA.
Sun Flour Mills
17.4 oz (492 g) x 6
12 per pack
You Will Need: 4 egg whites or (Egg free: omit eggs. Add additional 1/3 cup warm water) egg free, 2 tablespoons oil, 1 tablespoon vinegar, 1-2/3 cups warm water. Heat: oven to 425 degrees for crusts. 400 degrees for brad. Spray 2 large pizza pans or French bread pans. Mix: pizza crust mix, yeast (packet included), egg whites, oil, vinegar, and water on high speed for 4 minutes. Spread dough evenly into 2 pans. Spray plastic wrap with non-stick spray. Use this to smooth top of bread. Prior to rising: Crusts - make several small slits in dough. Bread - make diagonal slashes on top for a classic French bread look. Bakers Note: For best results use a stand mixer. This will help whip air into the batter resulting in soft, fluffy bread and warm the dough for a perfect rise. The dough should be the consistency of thick cake batter. Rise: Cover with plastic wrap and let rise until doubled in size, 30-40 minutes. Bake: Crusts at 425 for 10 minutes. Remove from oven and add toppings. Return crusts to oven and bake for an additional 10-12 minutes. For crispy crusts after adding toppings, return to oven and bake without a pan on the lowest rack. Bread at 400 degrees for 25-30 minutes. To ensure crispy crusts, let cool on baking rack. Yield: 2 large crusts or 2 loaves of French bread.
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