Bob's Red Mill Artisan Bread Flour Unbleached Enriched Description
Premium high protein bread baking flour milled from America's highest quality wheat. For delicious baking delights from artisan breads and pizza crusts to dinner rolls and sandwich loaves.
Dear Friends,
There is something wonderful about baking. Watching dough rise in a warm oven. The aroma of fresh baked cookies wafting through the house. The beauty of a carefully shaped boule. All glorious, especially when shared with your dear ones. Baking is a creative expression, an expression of love. Just as you would choose your words carefully in a heartfelt note to a loved one, you should also choose the best ingredients when you bake. That's why we work so hard to bring you the very best baking flour - because it is so much more than just food. Flour is a way to share your talent, your bounty, your heart. May these precious gifts shine through in everything you bake. -Bob Moore
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (36 g) Dry
Servings per Container: About 63
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Calories from Fat | 5 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 26 g | 9% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 0 g | |
|
| Protein | 5 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 15% |
|
| Thiamin | | 20% |
|
| Riboflavin | | 4% |
|
| Niacin | | 10% |
|
| Folate | | 15% |
|
Other Ingredients: Wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid).
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Mediterranean Focaccia With Leeks & Butternut Squash
Making bread at home can seem intimidating, but this focaccia recipe is approachable, fun and rewarding. Focaccia is a traditional Italian and northern Mediterranean flatbread that dates to before the formation of the Roman Empire in 27 BC. Those early iterations were baked over coals, and always incorporated plenty of olive oil. Bring this Mediterranean legend to your own home, baked on a sheet pan and topped with savory seasonal veggies and rosemary. Focaccia has a soft, airy and chewy texture with a dimpled surface to prevent bubbles as it bakes and also to cradle olive oil and toppings. Jump on this recipe and share an age-old delight with family and friends.
Mediterranean Focaccia With Leeks & Butternut Squash
- 6-¼ cups bread flour
- 3 cups water (divided)
- 2-¼ tsp. active dry yeast
- ? tsp. sugar
- 2 Tbsp. kosher salt
- 5 Tbsp. extra virgin olive oil (plus extra for drizzling and greasing)
- 2 leeks (white parts only, thinly sliced)
- ¼ cup butternut squash (sliced ?-inch thick and cut into bite-sized pieces)
- 1 large rosemary sprig
- Sea salt flakes
- In stand mixer with dough hook attachment, combine flour and 2 ½ cups room temperature water. Mix on low making until incorporated. When dough becomes shaggy, remove attachment and cover bowl with cloth towel.
- In small bowl, combine yeast, sugar and ½ cup warm water (between 100 to 110 degrees F.). Stir until yeast and sugar are dissolved. Set aside until yeast forms bubbles and becomes foamy, about 10 minutes.
- Pour yeast into stand mixer with dough. Mix on low until dough absorbs all the liquid.
- Add kosher salt and continue to mix on medium speed for about 5 minutes. The dough will be thick and sticky.
- In large glass bowl, coat sides with 3 Tbsp. extra virgin olive oil. Into bowl, scrape dough and cover with cloth towel. Place in warm spot until dough has doubled in size, 2-3 hours.
- Grease bottom and sides of 13x18-inch sheet pan with 2 Tbsp. olive oil.
- Using large spatula or plastic bench scraper, fold dough a couple times in bowl to deflate it. Transfer to baking sheet.
- With oiled hands, fold dough in half, rotate 90 degrees and fold in half again. Cover with oiled piece of plastic wrap and let rest for about 15 minutes.
- With oiled hands, remove plastic wrap and gently stretch dough to fill baking sheet to edges. Cover completely with oiled plastic wrap and refrigerate for at least 8 hours, but no more than 24 hours.
- When ready to bake, remove sheet pan from fridge and let sit in warm spot until dough becomes puffy and bubbly, about 1 hour. Preheat oven to 450 degrees F.
- Using oiled hands, press your fingertips firmly into dough creating dimples all over.
- Into dimples, alternate placing leeks and butternut squash; pull leaves off rosemary sprig and scatter evenly all over. Drizzle all over with olive oil and sprinkle with salt flakes.
- Bake on center rack about 30 minutes or until deep golden-brown.
- Let cool in pan. Use metal spatula to loosen focaccia from pan; cut into pieces in any size desired.
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