Viewed 1 times...
Pepperidge Farm Bread
Short Description
Ecce Panis Bake At Home Frozen French Demi Baguettes Bread, 12 Oz. Bag, 2-packENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED iron, THIAMINE MONOMTRATE, RIBOFLAVIN, FOLIC ACID) WATER, CONTAINS 2% OR LESS OF SALT, MALT SYRUP, CULTURED WHEAT STARCH AND WHEAT FLOUR, DISTILLED VINEGAR, YEAST CITRIC ACID MALTED BARLEY FLOUR, SESAME SEED MEAL, RICE FLOUR.Enjoy the delicious taste of warm, freshly baked artisan bread right from your oven. A golden brown crust outside and an airy open texture inside. Using the finest ingredients and our original starter, our breads are hand crafted and baked on unique volcanic stones for a delicious, hearty flavor. Great for dipping in seasoned olive oil or serve as an appetizer with cheese or dips. Enjoy one tonight and save the other for tomorrow. Directions Preheat conventional oven to 375 F. Remove bread from package and place on ungreased baking sheet. Place baking sheet on rack in center of oven. Bake for 8-10 minutes or until crust is golden brown. Allow bread to cool at least 5 minutes and enjoy. All ovens vary, adjust bake time as necessary. Enjoy within 24 hours of purchase. Unbaked bread can be stored in a sealed bag in your freezer for later use. When ready to bake, preheat your oven to 400 F and increase the bake time by 2 minutes. Allow bread to cool at least 5 minutes before enjoying. Warnings Do not purchase if bag is open or torn. CONTAINS: WheatLong Description
Details: | |
Net-Content: | 57g |
Wikipedia: | Visit |
Manufacturer: | Pepperidge farm |
Origin: | |
Barcodes: |
Nutrition Facts | |||
---|---|---|---|
Serving Size: | |||
Ammount per Serving: | |||
Calories: | kcal | ||
Details in % | Daily Value | ||
Total Fat | % | g | |
Satured Fat | % | g | |
Trans Fat | % | g | |
Polyunsatured Fat | % | g | |
Monounsatured Fat | % | g | |
Cholesterol | % | mg | |
Sodium | % | mg | |
Potassium | % | mg | |
Total Carbohydrate | % | g | |
Dietary Fiber | % | g | |
Sugars | % | g | |
Other carbohydrate | % | g | |
Protein | % | g |