H‑E‑B The Baker's Scoop Bread Flour

5 lb

$3.83 each($0.05 / oz)

Aisle 7

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

H-E-B The Baker's Scoop Bread Flour is made the old-fashioned way with pride and care. Also known as high gluten or high protein flour, the enhanced gluten strength and protein are great for baking yeast products like chewy, crusty breads and rolls. The certain toughness of this flour plays an expert role in holding the shape of the bread once it's baked, especially since the increased volume creates better texture. Create your favorites and rediscover the joy of baking.

Highlights

Nutrition Facts
Per serving
about 75 servings per container
Serving Size
1/4 cup (30g)
- Amount Per Serving
  Calories
  110
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  0mg
  0%
- Total Carbohydrate
  23g
  8%
- Dietary Fiber
  1g
  4%
- Total Sugars
  0g
- Includes Added Sugars
  0g
  0%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  0mg
  0%
- Iron
  1.2mg
  6%
- Potassium
  0mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Ascorbic Acid Added as a Dough Conditioner, Enzymes Added to Improve Baking).
Allergens and safety warnings
Contains: WHEAT.
SOPAPILLAS Prep time: 60 minutes, FRY TIME: 10 MINUTES 4 cups H-E-B BREAD FLOUR ½ teaspoon BAKING POWDER 1 teaspoon SALT 2 Tablespoons CRISCO BUTTER FLAVORED STICK 1 package ACTIVE YEAST 1 Tablespoon SUGAR 1 cup MILK, scalded and cooled to room temperature COOKING OIL, for frying 1 cup HONEY or SYRUP COMBINE flour, baking powder, salt and Crisco Stick in a large mixing bowl. Blend flour with an electric mixer on medium speed for 2 minutes. Set mixture aside. COMBINE ½ cup WARM WATER, yeast and sugar in a small bowl; stir to dissolve yeast. Allow yeast mixture to set 5 to 10 minutes so that it begins to foam. COMBINE yeast mixture, milk and flour with hands to form a dough. Knead dough (punch with fist and fold over) 15 to 20 times so that dough develops elastic texture. Cover dough with a towel and set aside in a warm area of counter. Allow dough to double in size (about 40 minutes). DIVIDE dough into ping pong ball size pieces. Roll out each dough ball to 1/8-inch thickness and cut into 4 to 6 pieces and set aside. HEAT oil to 375°F in electric fryer or heavy skillet. Fry 4 to 5 pieces of dough at a time in hot oil until golden and puffy on both sides. Drain Sopapillas on paper towels. Serve Sopapillas hot with honey, syrup or powdered sugar with cinnamon. MAKES: 12 SERVINGS FLOUR TORTILLAS Prep time: 30 min. COOK TIME: 15 MINUTES 1 ¾ cups H-E-B BREAD FLOUR 1 teaspoon SALT ½ cup BUTTER, LARD or VEGETABLE SHORTENING ½ cup LUKEWARM WATER COMBINE the H-E-B high protein flour, salt, butter and water in a large mixing bowl and mix with your hands until a dough is formed. Knead the dough on a floured surface with your hands for 5 minutes until a soft dough is formed. Place the dough in a bowl sprayed with non-stick cooking spray and cover with plastic wrap. Allow the dough to rest 15 minutes. FORM 16 small balls from the dough. Roll each ball out to 7-inches in a lightly floured surface. Stack the rolled out tortillas between sheets of plastic or wax paper and keep covered to keep from drying. HEAT a large heavy skillet or griddle over medium high heat. Cook the tortillas one at a time for 1 ½ - 2 minutes per side (turn over as soon as bubbles form). Remove the tortillas from the pan and keep warm in a covered container until all are cooked. MAKES: 16 TORTILLAS