Alaskan Sourdough Yeast Bread Mix
$7.95
- SKU:
- 100287
- UPC:
- 071012105069
- Maximum Purchase:
- 20 units
- swym-disabled:
- False
- _Special_Savings:
- No
- _Promo_Exclusion:
- No
- _badge_glutenfree:
- No
- _badge_kosherpareve:
- Yes
- _badge_kosherdairy:
- No
- _badge_organic:
- No
- _badge_wholegrain:
- No
- _badge_wholegrain50:
- No
- _badge_wholegrain100:
- No
- _badge_sourcednongmo:
- Yes
- _badge_nongmo:
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- _badge_recycle:
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- _badge_ketofriendly:
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- _badge_justaddwater:
- 0
- _badge_bcorp:
- 0
- _Parent_Category:
- Mixes
- _Child_Category:
- Bread
- _Online_Exclusive:
- 0
- _KAB_Exclusive:
- 0
- _sale_label:
- No
- _clearance_label:
- No
- _special_savings_label:
- No
- _free_ship_label:
- No
- _ground_ship_label:
- No
- _label_path:
- /content/label-path/100287_1.jpg
- _package_path:
- /content/packaging/100287_1.pdf
- _type_label:
- Bread
- _category_label:
- Bread Baking
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Product information
You'll be serving fresh bread from the oven in no time.
Turn out a warm loaf of traditional sourdough bread with a chewy texture, a mild sourdough flavor, and a crunchy crust. Shape into a rustic boule, bake in a traditional loaf pan, or divide and make into dinner rolls.
Can be made in a bread machine, using the basic dough cycle. Add the ingredients in the order that your bread machine instructions advise.
Homemade bread is one of life's greatest pleasures, and our mixes help you bake it easily at home. Made with only the simple, good, non-GMO ingredients you want and nothing you don't: no artificial sweeteners or flavors, no artificial colors, and no high-fructose corn syrup.
Alaskan Sourdough Yeast Bread Mix
Recommended recipes
Tried & True
Test kitchen tips
Bread Machine Method
Place ingredients into bucket, program for basic or white bread, 1 ½-lb loaf, light crust, and press start.
After about 10 minutes of kneading, add additional water or flour as necessary to produce a smooth, soft dough.
Allow machine to complete the cycle. Makes one 1 ½-lb to 2-lb loaf.
For An Extra Crusty Loaf
Bake the loaf in a crock. After the first rise, shape dough into a ball and place in a lightly greased, cornmeal or semolina-dusted bottom of a lidded baker or Dutch oven.
Cover and let rise until almost doubled, 45 minutes or longer. Slash in a cross-hatch pattern. Replace cover and place in a cold oven.
Bake at 425°F for 45 minutes. Carefully remove cover: steam will escape. Continue baking 10-15 minutes or until deep brown.
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