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Heritage BreadHeritage Bread 1Heritage Bread 2

What you will need:
1 bag of mix (20 oz. or 4 cups)
1 c. of warm milk
1/4 c. of melted butter (half stick)
3 large eggs (room temp.)
1 package of dry yeast about 2¼ teaspoons

Using a beater or a spoon combine warm milk, 1 cup of mix and yeast in the mixing bowl. Wait 15 minutes, stir in eggs then melted butter. Slowly add remaining mix while stirring. Knead/stir with a mixer or a spoon for 5 minutes. (Stop here to make pizza crust after refrigerating for 4 hours or more) Cover bowl and wait 1 hour. Apply non-stick spray to a 8½ x 4½ pan or 9 x 5 pan. With wet hands stretch and fold dough a few times and push down into the pan. Cover with oiled plastic wrap and allow to rise for 30 minutes or until the dough reaches the top of the pan. Bake for 45 minutes at 350 F. Remove loaf and place on rack to cool before slicing.

Whole wheat flour, whole grain flours (rye, oat, flax, sorghum, millet, teff, buckwheat, brown rice) whole grain corn meal,
malted barley, tapioca starch, sea salt, xanthan gum, citric acid.

Heritage Bread Mix Label-1