Italian Herb Bread Mix
A zesty blend of garlic, Romano cheese, basil, parsley and oregano.
|Tomato & Cheese Squares||Prep: 30 min / Total: 2 hrs / Effort:|
Prepare one package Krusteaz Italian Herb Bread Mix as directed, substituting flat beer for water.
Prepare dough using one package Krusteaz Italian Herb Bread Mix. Divide into 6-8 portions. Roll each portion into a...
Prepare one package Krusteaz Italian Herb Bread Mix as directed, adding 1/4 cup raw, unsalted sunflower seeds OR 1...
Prepare dough using one package Krusteaz Italian Herb Bread Mix as directed, adding 3 tablespoons instant potato flakes...
Follow steps 1-3 of Traditional Bread Directions on the Instructions tab. Divide the dough into 6-8 portions and roll...
Bread Machine Directions
1 1/2 - 2 lb Capacity Machine
1 cup room temperature water (75°F - 85°F)
Full box bread mix
1 packet yeast (enclosed)
1 lb Capacity Machine
3/4 cup room temperature water (75°F - 85°F)
2 1/3 cups bread mix (3/4 box)
1 teaspoon yeast (enclosed)
Traditional Bread Directions
1 cup warm water, yeast (enclosed) and bread mix in large bowl. Stir until blended. Dough will be sticky.
dough on a lightly floured surface 5-10 minutes or until smooth and elastic. Place in a lightly greased bowl turning dough to coat on all sides.
3 LET RISE
covered, in a warm place until double in size (about 1 hour). Punch dough down.
4 SHAPE & BAKE
Place in a greased 8½x4½x2½-inch loaf pan. Cover and let rise in a warm place until double in size (about 45 minutes). Bake in preheated 400°F oven for 25-30 minutes.
NO KNEAD ARTISAN BREAD DIRECTIONS
1 1/4 cups warm water, yeast (enclosed) and bread mix in large bowl. Stir until moistened. (No kneading necessary.) Dough will be wet and sticky.
2 LET RISE
covered, in a warm place until double in size (about 2 hours).
4 tablespoons flour on surface and along sides of dough to reduce sticking. Gently pull the dough away from sides of bowl. Lift dough and place on a greased baking sheet. Gently pat edges to shape.
4 REST DOUGH
uncovered, for 40 minutes. After resting, dust top of loaf with flour. Using a serrated knife, cut a ¼ inch deep cross into top of dough. (This will allow steam to escape during the baking process.)
in preheated 450°F oven for 21-23 minutes or until crust is dark brown and firm to the touch.
For 1 Hour No Knead Artisan Loaf
Place 1 cup warm water, 1 packet yeast (enclosed), bread mix, and 1 teaspoon salt (optional) in a large bowl. Stir until well combined. Place dough on a greased baking sheet and gently pat edges to shape. Let dough rest uncovered for 30 minutes in a warm place. Dust top of loaf with flour. Make three ½ inch-deep cuts across top of dough using a serrated knife. Bake in preheated 425°F oven for 30 minutes or until crust is golden brown and firm to the touch.
INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour, may contain enzymes, ascorbic acid), sugar, canola or soybean oil, nonfat milk, salt, garlic powder, spices, Romano cheese (milk, salt, culture, enzymes), enzymes.
YEAST PACKET INGREDIENTS: Active yeast, ascorbic acid.
CONTAINS: Wheat and milk.
Made on equipment that makes products containing eggs, soy and tree nuts.
Refer to the package for the most current ingredient information.
based on 14 oz package
Servings Per Container: about 10
|Amount Per Serving|
|Calories from Fat||20|
|% Daily Value*|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:||Fat: 9||Carbohydrate: 4||Protein: 4|
Refer to the package for the most current nutrition information.