TUSCAN BREAD
Artisan crusty round Italian bread with a light fluffy interior. Fully baked format.
Limited only by your imagination
1. THAW AT ROOM TEMPERATURE FOR ONE (1) HOUR. 2. PREHEAT OVEN TO 400 F. 3. PLACE LOAVES ON PERFORATED SCREEN PAN WITHOUT BAKING PAPER. PAN 2 X 3. 4. BAKE FOR 12-15 MINUTES OR UNTIL GOLDEN BROWN. 5. INJECT 30 SECONDS OF STEAM AT START OF BAKING CYCLE. OPEN DAMPER AND PURGE STEAM FOR FINAL 30 SECONDS OF BAKE TIME. 6. PACKAGE IN PERFORATED PLASTIC OR PAPER BAGS.
INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, ASCORBIC ACID (ADDED AS A DOUGH CONDITIONER), REDUCED IRON, THIAMINE MONINITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, DURUM WHEAT SEMOLINA, SEA SALT, YEAST, WHEAT STARCH, ASCORBIC ACID (DOUGH CONDITIONER). CONTAINS: WHEAT MAY CONTAIN: SOY, SESAME