Fig & Anise Rustic European Stone-Hearth Breads

Short Description

Bread & Cie Bread Fig & AniseUNBLEACHED WHITE FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED iron, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) (WHEAT), ORGANIC WHOLE WHEAT FLOUR, FILTERED WATER, FIGS, LEVAIN STARTER, FIG PUREE, SUGAR, CORNMEAL, SEA SALT, ANISETo Store: Our bread will keep well in this bag in a cool, dry place for two to three days. (Do not refrigerate - refrigeration accelerates staling) . To Refresh: Preheat oven to 400 degrees. Unwrap bread, dampen entire crust lightly with water. Place in oven for 5-10 minutes depending on size of loaf or slice. To Freeze: Loaves or slices should be wrapped tightly in foil and placed in an airtight plastic bag. Best Defrost: Thaw in foil and plastic bag (to keep natural moisture in) at room temperature. Dampen crust and bake at 350 degrees for 8 minutes. 2nd Best (Faster) Defrost: In a preheated 350 degree oven, remove bread from plastic bag and bake in foil for 15 to 30 minutes, depending on size. Baked fresh daily. Rustic European stone-hearth breads. Baked & delivered fresh seven days a week. No preservatives. Hand made. Low fat. All the distinctive breads of Bread & Cie are fresh baked and delivered seven days a week. Our loaves contain no preservatives and most contain no fat. Our breads reflect our commitment to the highest standards of quality, our dedication to the time-honored traditions of European artisan bread making, and our undying love of fresh baked, delicious, European country breads. In the tradition of artisan bread makers, we use naturally cultivated starters. These starters unlock and intensify the flavorfulness of grain during the fermentation process. Please visit our bakery/cafe in the Hillcrest neighborhood of San Diego. Sip a cappuccino, savor a pastry, or enjoy one of our specialty sandwiches as you watch our bakers hand shape and bake each loaf in our 10, 000 pound stone-hearth French oven. Warnings Contains: wheat.

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