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King Arthur Baking Company Organic Unbleached Bread Flour -- 5 lbs


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King Arthur Baking Company Organic Unbleached Bread Flour
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King Arthur Baking Company Organic Unbleached Bread Flour -- 5 lbs

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    • ✓ Products sourced directly from brands or authorized distributors
    • ✓ No third-party resellers
    • ✓ Products stored and shipped in conditions that ensure quality
    • ✓ Vitacost is 100% committed to your well-being and safety
  • Non-GMO Project Verified
  • Certified B Corporation

King Arthur Baking Company Organic Unbleached Bread Flour Description

  • King Arthur Flour Baking With Joy Since 1790
  • Wheat Type | 100% Organic Hard Red Wheat Grown on American Farms
  • Protein Content | 12.7% - Selected for high-rising yeast breads
  • Ideal for Yeast Breads, Pizza Crust, Rolls & More
  • Non GMO Project Verified
  • USDA Organic
  • Kosher
  • America's #1 Organic Flour Brand

100% Employee-Owned

 

We're a 100% employee-owned company - every one of us bakers at heart. Our mission is to inspire connections and community by spreading the joy of baking.

 

As a founding B Corp, we're committed to using the power of business as a force for social and environment good.

 

The Future of Farming

 

Putting a stake in the future of organic farming is putting a stake in our future; how we eat, how we bake, and what we'll leave behind. We are proud to support the Bread Lab at Washington State University, funding innovative organic grain research and developing sustainable agriculture through a revival of nutritious, flavorful grains.

 

Raise Your Flour IQ

Protein: The Power In Your Flour

Protein is the ultimate attribute of quality in wheat flour. Choosing the right protein content for your recipe makes your bread rise higher, your cakes moist, and your pizza crust chewier. Protein content in other flour brands can vary by 2% or more from one bag to the next.

 

Protein Content 12.7% | Organic Hard Red Wheat selected for Protein Content Lofty rise and perfect textures, every time

 

We Say No To Bleach

Moist flour companies add benzoyl peroxide, chlorine dioxide, or azodicarbonamide to chemically whiten or artificially strengthen their flours. We want your baked goods to taste delicious and be something you feel good about feeding your family and friends. King Arthur Flour contains no bleach, no bromate, and no artificial preservatives of any kind. What you get in place of these chemical bleaching agents is superior grain and or 225+ year commitment to purity. Not a bad trade off, if you as us.


Directions

After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
GMOs, bleach, bromate, artificial preservatives.

*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.


Supplement Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 76
Amount Per Serving% Daily Value
Calories110
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate23 g8%
   Dietary Fiber Less than1 g3%
   Sugars0 g
     Includes 0g Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: Certified 100% organic unbleached hard red wheat flour, certified 100% organic malted barley flour.
Warnings

Do not eat raw flour, dough, or batter.

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 full disclaimer.
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Overnight No-Knead Crusty French Rolls

[vc_row][vc_column][vc_column_text]Fresh, homemade bread doesn’t have to be complicated. This no-knead bread recipe for French rolls is perfect for beginners and those who prefer a hands-off approach. With just a handful of ingredients and a little preparation the night before, the dough rises slowly while you rest. By morning, it’s ready to shape and bake into golden, crispy rolls with a moist, chewy interior that rivals any bakery. The process is simple—stir, fold and let time do the work. Overnight No-Knead Crusty French Rolls Looking Golden and Delicious on Cutting Board with Cut Fresh Fruit & a Small Dish of Jam

Overnight No-Knead Crusty French Rolls

  • 7.8 oz. Bob’s Red Mill All-Purpose Organic Flour
  • 1/8 tsp. active dry yeast
  • 2 tsp. sugar
  • 1/2 tsp. fine pink salt
  • 3/4 cup water
  • 1 Tbsp. Olive oil
  1. In mixing bowl, add all ingredients except water and mix well. Add water and use spatula to mix until all flour is incorporated. Cover bowl with plastic wrap and let dough rest 20 minutes.
  2. After 20 minutes, use spatula to lift edge of dough and fold it over to opposite side. Rotate bowl and repeat folding process about 30 times.
  3. After another 20 minutes, repeat same folding process 20 times. Turn dough over so seam is facing down. Cover bowl and let dough ferment at room temperature overnight, at least 8 hours and up to 18 hours. (Note: Dough can be stored in refrigerator up to 3 days.)
  4. Using hand, dust flour in the space between dough and bowl, as well as on surface of dough. Dust flat work surface. Use spatula to loosen dough from bowl by running it along curve of bowl; Transfer dough to floured work surface. Avoiding touching sticky side, fold dough in half.
  5. First Rise: Gently press dough to even it out, then divide into 6 equal portions. Shape each portion into a ball, making sure the surface is tight. Place each ball seam side down, cover with clean, damp kitchen towel and let rest 20 minutes.
  6. Second Rise: Gently flatten each portion of dough and fold edges into center, pressing firmly to seal seam tightly. On baking tray lined with parchment paper, place dough seam side down on, leaving space between each piece. Cover with damp kitchen towel and let dough rise until it increases to about 1.3 times original size, about 1 to 1-1/2 hours). If your kitchen is cold, fill smaller tray with warm water and place baking tray with dough on top of it. For last 15 minutes, uncover dough to allow surface to dry slightly, making it easier to score.
  7. Preheat oven to 465 degrees F.
  8. With knife, score surface of each piece of dough and add a few drops of oil into each slit. If your oven has a steam function, use it. If not, place a tray of hot water on lower rack and mist oven interior about 10 times before baking. Mist dough with water and bake 13 to 15 minutes or until well baked.

Get the ingredients you’ll need from Vitacost.

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