Pillsbury Best Enriched Bread Flour, 5 lb

Pillsbury Best Enriched Bread Flour, 5 lb

Glad You Asked!
What is Bread Flour?
Pillsbury Best™ Bread Flour is made from a blend of hard wheats and contains a higher percentage of protein than regular all purpose flour.

How can I use bread flour?
Bread flour is ideal for bread baking. It can be directly substituted for all purpose flour in yeast bread recipes. With this substitution, you should knead the dough about 10 minutes, let it rest 15 minutes before shaping and allow for a longer rise time. Pillsbury Best Bread Flour combines well with whole wheat and rye flour. Up to half of the bread flour in a recipe can be replaced with whole wheat or rye flour.

How many cups per pound of flour?
There are about 4 cups of flour in 1 pound.

Recipe

Rustic Italian Bread
3 to 3 1/2 cups Pillsbury Best™ Bread Flour
2 teaspoons sugar
1/2 teaspoon salt
1 (1/4 oz.) packet active dry yeast
1 cup warm water (120 to 130°F)
2 tablespoons extra virgin olive oil
No-stick cooking spray
1 tablespoon cornmeal
1 egg white, beaten

Stir flour, sugar, salt and yeast in large bowl. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead until dough is smooth and elastic, about 10 minutes, adding additional flour as necessary. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 40 minutes.
Sprinkle baking sheet with cornmeal. Punch down dough. Shape dough into oval-shaped loaf, about 12 inches long. Place on prepared baking sheet. Coat loaf lightly with cooking spray. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 30 to 45 minutes.
Heat oven to 375°F. Make a 1-inch deep lengthwise slash in top of loaf using a serrated knife. Brush loaf with egg white. Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped.
Makes 1 loaf (16 servings)

Savory Greek Focaccia
1 cup warm water (105 to 115°F)
1 (1/4 oz.) packet quick-rising yeast
2 teaspoons sugar
1/3 cup extra virgin olive oil, divided
2 3/4 to 3 1/4 cups Pillsbury Best™ Bread Flour
1 1/2 teaspoons garlic salt
1/2 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olives
1 teaspoon dried oregano leaves
5 to 6 thin slices red onion, separated into rings
1/4 teaspoon salt

Stir warm water, yeast and sugar in a large bowl. Stir in 3 tablespoons oil. Stir in 2 3/4 cup flour and garlic salt. Turn dough out onto lightly floured surface. Knead until dough is smooth and elastic, about 7 minutes, adding additional flour as necessary.
Coat large bowl with 1 teaspoon olive oil. Place dough in bowl, turning to coat top. Cover loosely with plastic wrap and let rest in warm place 15 minutes.
Coat 15 x 10 x 1-inch baking pan with 1 tablespoon olive oil. Punch down dough. Knead in feta cheese, olives and oregano, just until incorporated. Place in prepared pan. Press out dough to within 1-inch of edges of pan. Top with onion. Cover and let rise until doubled in size, about 30 to 45 minutes.
Heat oven to 425°F. Uncover focaccia. Dimple surface of dough by pressing with fingertips. Drizzle evenly with 1 to 2 tablespoons olive oil; sprinkle with salt. Bake 20 to 25 minutes or until golden brown.
Makes 12 servings

What is the best way to store Bread Flour?
Store flour in an airtight container in a cool place (75°F or cooler) away from heat.

High Protein, Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar

Serving size: 31 gram

Ingredients: Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme

Contains: Gluten, Wheat

Calories: 110 calorie
Total fat: 0 gram (0%)
Sodium: 0 milligram (0%)
Total carbohydrate: 23 gram (8%)
Protein: 4 gram
Iron: 1 milligram (8%)
Thiamin: 0.2 milligram (15%)
Riboflavin: 0.1 milligram (8%)
Niacin: 2 milligram (15%)
Folate: 80 microgram (20%)
Folic acid: 48 microgram