SKU / UPC: 733544660002
Destarched Wheat Flour, Soy Protein Isolate, Oat Fiber, Salt, Wheat Protein Isolate, Guar Gum, DATEM, Lecithin, Guar Gum, Sugar, Enzymes, Ascorbic Acid. Yeast Packet: Active Dried Yeast.
Bread Machine Instructions: For 1-1/2 lb or 2 lb Machines: 1. Pour 1-2/3 cups of room temperature water (75-85 degrees F) into bread machine pan. Add 1 tablespoon of vegetable oil. 2. Add bread mix to bread machine pan. Make small indention into top of mix and pour contents of yeast packet (included) into it. 3. Set bread machine on regular or basic cycle for the fullest bread development. Rapid cycle may be used but you may see some decrease in volume. Not recommended for rapid cycle under 2 hours. For 1 lb Machines: In bread machine pan, place 1-1/4 cup water, 2 teaspoons of vegetable oil, 2-1/2 cups mix (3/4 box) and contents of yeast packet (in that order). Follow machine setting instructions in No. 3 above. Storage Instructions: Store mix in a cool dry place prior to using. If refrigerating mix (not necessary), make sure to warm to room temperature prior to using. High Altitude Instructions: Above 5000 feet, in experiencing problems, remove 2 tablespoons of water. Conventional Oven Directions: 1. Combine Ketogenics' Bread Mix with contents of yeast packet. Lightly grease another bowl and add 12 oz. warm water (100 degrees F), and 1 tablespoon of vegetable oil. Add bread mix/yeast to bowl and stir until dough is formed, mildly kneading with hands to combine if necessary. Turn onto wood board and knead for 2 minutes (dough will be sticky). 2. Form ball, cover with towel and let rest for 5 minutes. Resume kneading for 10 minutes. If dough remains sticky during 2nd knead, you may add 1 tablespoon of soy protein or flour. (Note: It is extremely important to knead for 10 minutes for proper bread formation). 3. After kneading, shape to fit 8-1/2 x 4-1/2 x 2-1/2 inch lightly greased loaf pan, cover with damp towel and let rise for 2 hours. 4. Prior to baking, with sharp knife, lightly slash across middle top of dough to ensure even baking and shape. Glaze with beated egg yolk or heavy cream if desired. Bake at 350 degrees F for 25-35 minutes. 5. Remove from pan, and let cool for 2 hours on bread rack before slicing.
Johnstown, PA 15902