Rhodes Bread, White, Value Pack
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Cooking instructions
Use by date on closure tab. Keep frozen. Keep frozen until ready to prepare. Recommended Pan: 8-1/2 inch x 4-1/2 inch x 2-1/2 inch (1 lb. loaf pan). Regular Method (5 to 8 Hours): 1. Coat loaf pan with non-stick cooking spray. Place frozen loaf in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to loaf while rising. 2. Let rise 4 to 7 hours, until loaf is 1 inch above pan. Actual time depends on temperature of your kitchen. Carefully remove plastic wrap. 3. Preheat oven to 350 degrees F. Bake 20-25 minutes, until golden brown. 4. Remove bread from pan at once and place on a wire rack to cool. Brush top with melted butter or margarine, if desired. Place bread on its side for easier slicing. Refrigerator Method (8 to 16 Hours): 1. Coat loaf pan with non-stick cooking spray. Place frozen loaf in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to loaf while rising. 2. Place in your refrigerator 6 to 12 hours. Remove from refrigerator and let rise 2 to 3 hours, until loaf is 1 inch above pan. Actual time depends on temperature of your kitchen. Carefully remove plastic wrap. 3. Preheat oven 350 degrees F. Bake 20-25 minutes, until golden brown. 4. Remove bread from pan at once and place on a wire rack to cool. Brush top with melted butter or margarine, if desired. Place bread on its side for easier slicing. Speed Method (Speed method thaw may make bread less smooth on top. Flavor is unaffected. Best appearance is achieved using the regular method). 2 to 4 Hours (Gas ovens slightly longer): 1. Coat loaf pan with non-sticking cooking spray. Place frozen loaf in pan. Do not cover. Preheat electric oven to 200 degrees F, then turn oven off. 2. Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest oven rack. Place loaf in warm, moist oven. Let rise 2 to 4 hours, until loaf is 1 inch above pan. Watch closely so loaf does not rise too high. Remove pan of water. 3. Leave in oven and set to 350 degrees F. Bake 20-25 minutes, until golden brown. 4. Remove bread from pan at once and place on a wire rack to cool. Brush top with melted butter or margarine, if desired. Place bread on its side for easier slicing. Convection Oven: Lower baking temperature to 325 degrees F. Bake bread 15-20 minutes.
Ingredients
Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil and/or Canola Oil, Salt, Malt, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (Added for Improved Baking).
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