Pepperidge Farm Bread Semolina

Short Description

Ecce Panis Stone Baked Semolina Batard Bread, 16 Oz. BagENRICHED SEMOLINA AND DURUM WHEAT FLOURS (SEMOLINA AND DURUM FLOURS, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ENRICHED WHEAT FLOUR (FLOUR, THIAMINE MONONITRATE, NIACIN, RIBOFLAVIN, REDUCED iron, FOLIC ACID), CONTAINS 2% OR LESS OF: SALT, SESAME SEEDS, MALT SYRUP, YEAST, MALTED BARLEY FLOUR RICE FLOUR.This crusty, flavorful Italian style bread with a slightly sweet finish is made with semolina and durum flours and topped with sesame seeds. Using the finest ingredients and our original starter, our breads are hand crafted and baked on unique volcanic stones for a delicious, hearty flavor. Directions Keep the bread in the Ecce Panis bag and leave at room temperature - do not refrigerate. To refresh the crust place the bread in a preheated 400 F oven for 5 to 7 minutes. You can also freeze the bread for up to 30 days by wrapping it airtight. Thaw completely, remove wrapping and place in preheated 400 F oven for 5 to 7 minutes. Warnings Contains: Wheat, sesame seeds.

Long Description