Rhodes Bake N Serv White Bread

3 ct

$4.35 each($0.09 / oz)

Aisle 59

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Traditional homemade quality since 1958. No preservatives. No trans fat.

Highlights

Nutrition Facts
27 servings per container
Serving Size
0.11 loaf
- Amount Per Serving
  Calories
  120
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  240mg
  10%
- Potassium
  45mg
  1%
- Calcium
  6mg
  0%
- Iron
  1mg
  8%
^* 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
UNBLEACHED ENRICHED WHITE FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE OR REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, SOYBEAN AND/OR CANOLA OIL, SALT, MALT, SODIUM STEAROYL LACTYLATE, YEAST NUTRIENTS (CALCIUM SULFATE, AMMONIUM CHLORIDE), ASCORBIC ACID, ENZYME (ADDED FOR IMPROVED BAKING).
Allergens and safety warnings
CONTAINS: WHEAT. INDIVIDUALS WITH FOOD ALLERGIES: THIS PRODUCT IS MANUFACTURED IN A FACILITY THAT PROCESSES FOODS CONTAINING WHEAT, MILK, AND SOY. THIS PRODUCT WAS PRODUCED ON A LINE THAT USES CINNAMON & DAIRY. RHODES DOES NOT USE ANY TREE NUTS, PEANUTS, SEED, MEAT, FISH, OR SHELLFISH.
BAKING DIRECTIONS: RECOMMENDED PAN: 8 1/2 INCHES X 4 1/2 INCHES X 2 1/2 INCHES (1LB. LOAF PAN). 1 PREP: SPRAY LOAF PAN WITH COOKING SPRAY. PLACE FROZEN DOUGH IN PAN, AND COVER WITH SPRAYED PLASTIC WRAP TO KEEP IT FROM STICKING TO DOUGH WHILE RISING. 2 RISE: LET RISE 4 TO 7 HOURS, UNTIL DOUGH IS 1 INCH ABOVE THE TOP OF THE PAN. ACTUAL TIME DEPENDS ON TEMPERATURE OF YOUR KITCHEN. DO NOT OVER PROOF. BREAD WILL CONTINUE TO RISE WHILE BAKING. 3 BAKE: PREHEAT OVEN TO 350 DEGREES F. CAREFULLY REMOVE PLASTIC WRAP. BAKE 20-25 MINUTES, UNTIL GOLDEN BROWN. 4 COOL: REMOVE FROM PAN AT ONCE AND PLACE ON A WIRE RACK TO COOL. BRUSH TOP WITH MELTED BUTTER, IF DESIRED. PLACE BREAD ON ITS SIDE FOR EASIER SLICING. REFRIGERATOR THAW (8-16 HOURS): PREPARE DOUGH AS DIRECTED IN STEP 1, THEN THAW IN REFRIGERATOR FOR AT LEAST 8 HOURS. DOUGH MAY NEED TO CONTINUE TO RISE AT ROOM TEMPERATURE FOR 1 TO 2 HOURS IF NOT 1 INCH ABOVE THE TOP OF THE PAN. CONTINUE TO STEP 3 FOR BAKING. CONVECTION OVEN: LOWER BAKING TEMPERATURE TO 325 DEGREE F. BAKE BREAD 15-20 MINUTES. KEEP FROZEN UNTIL READY TO PREPARE: FOR BEST RESULTS, MAKE SURE DOUGH IS FROZEN SOLID AND STUCK TOGETHER. DO NOT EAT RAW DOUGH. KEEP DOUGH FROZEN. DOUGH SHOULD BE FROZEN AND SEPARATE.