Where taste means everything. Non-GMO. Feingold approved. Certified gluten-free. Our cartons are made using 100% wind energy. 100% recycled paperboard. Check out our other mixes & flours: Chocolate Cake, Sugar Cookie, Pumpkin Cake, Whole Grain Sandwich Bread, Pizza Crust & French Bread, Pastry Flour, Whole Grain All Purpose Flour, Bagels & Donuts. Our website has additional recipes for this mix including: bread pudding, monkey bread. www.sunflourmills.com. Manufactured at a dedicated facility free of gluten, dairy, soy, eggs, and nuts. Made in the USA.
Sun Flour Mills
17.9 oz (506 g) x 6
12 per pack
You Will Need: 2 large eggs or (Egg free: omit eggs. Add additional 1/3 cup warm water) egg free, 1/4 cup oil, 1 tablespoon vinegar, 1-2/3 cups warm water. Heat: oven to 350 degrees. Spray pan with non-stick spray. Bread: One large loaf pan. Rolls: Two 8 inch round pans. Mix: bread mix, yeast (packet included), eggs, oil, vinegar, and water on high speed 4 minutes. Bread: Transfer to loaf pan. Rolls: Use a cookie scoop to transfer dough into the 8 inch round pans. Each scoop of dough will become a roll. Spray plastic wrap with non-stick spray. Use this to smooth top of bread. Loosely cover. Let rise until doubled in size, 30-40 minutes. 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 rice. The dough should be the consistency of thick cake batter. Bake: at 350 degrees. Bread: 35-45 minutes. Rolls: 20-25 minutes. Cool before cutting. Bread: To enjoy later, slice then freeze. Yield: 1 large loaf or 24-30 rolls.
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