The Best Thing Since Sliced Bread

Man can’t live by bread alone. But if you try it, this is the bread of choice.

Sourdough Bread

Nothing beats the smell of fresh bread, except the tangy, delicious flavor of sourdough. This simple recipe produces a crust that’s crisp and golden, with a soft chewy interior.

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Primary Prep, Ingredients & Nutritional Info

Start with: 1/3 cup water, 3 eggs

Directions: If using a bread machine, 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.

Traditional Bread Directions

  1. // Place 1 cup warm water, yeast (enclosed) and bread mix in large bowl. Stir until blended. Dough will be sticky.
  2. // Knead 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. // 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.

High Altitude: Add an additional 1 tablespoon water.

NO KNEAD ARTISAN BREAD DIRECTIONS

  1. // PLACE 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).
  3. // SPRINKLE 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.)
  5. // BAKE in preheated 450°F oven for 21-23 minutes or until crust is dark brown and firm to the touch.

1 Hour No Knead Artisan Loaf:

  1. // 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.
1 1/2 - 2 lb Capacity Machine1 lb Capacity Machine
1 cup room temperature water (75°F - 85°F)3/4 cup room temperature water (75°F - 85°F)
Full box bread mix2 1/3 cups bread mix (3/4 box)
1 packet yeast (enclosed)1 teaspoon yeast (enclosed)

High Altitude: Add an additional 1 tablespoon water.

Nutrition

Nutrition Facts

Serving Size: 1/3 cup mix (40g) (amount for 1/10 loaf)

Servings Per Container: about 10

Amount Per Serving
Calories150
Calories from Fat20
% Daily Value*
Total Fat2g3%
Saturated Fat0g0%
Trans Fat0g
Cholesterol0mg0%
Sodium160mg7%
Total Carbohydrate28g9%
Dietary Fiber<1g3%
Sugars3g
Protein4g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

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, fumaric acid, wheat gluten, soy lecithin, lactic acid, calcium lactate, enzymes, natural flavor (contains milk derivatives).

YEAST PACKET INGREDIENTS: Active yeast, ascorbic acid.

CONTAINS: Wheat, milk and soy.

Made on equipment that makes products containing eggs and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

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