|
|
Summerhill Irish Oat Bread (Makes one two-pound loaf)
|
|
|
In the wet, cool climate of
Ireland, oats grow very well. In 1800, John McCann built a grain millery at Beamond in
County
Meath where he produced rolled oats of exceptional quality. Those oats soon found their way into local breads. This Irish bread, from the Summerhill region of Meath, is made with plenty of quality rolled oats, and is particularly moist, flavorful, and chewy. The rolled oats meld into the bread for a very smooth texture. This is a great, healthy bread to serve your family.
- A great bread for toast and sandwiches.
- A soft, moist bread that your family will love.
Each package contains one bread mix that makes a two-pound loaf.
Don't miss this great bread.
If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at exactly 80 degrees. A ten degree difference in water temperature can double the growth rate of the yeast. These bread mixes are satisfaction guaranteed when you use a thermometer.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), whole wheat flour, rolled oats, hearth bread base (enriched wheat flour (wheat flour, malt barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid), sugar, salt, soy oil, and wheat gluten), milk (nonfat dry milk solids), dry honey crystals (honey, wheat starch, calcium sterate (anti-caking agent), and hydroxylated lecithin), salt, yeast (yeast, monostearate), and dough conditioner (added for better baking (wheat flour, dextrose, soy flour, calcium salts, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides, soy lecithin, ascorbic acid, L-cysteine monohydrochloride, fungal enzymes, azodicarbonamide, and calcium iodate)).
This mix contains wheat, soy, and dairy products and may contain traces of eggs, tree nuts, or peanuts.
|
|
|
|