BAGUETTE MIX - Christmas Cracker Style Wrap
Several myths have spread about the origins of French baguettes,but the history of this type of bread is not completely known. Some say Napoleon Bonaparte, in essence, created the French baguette to allow soldiers to more easily carry bread with them.
Another story suggests that the baguette was invented in Vienna by an Austrian baker named August Zang in the 19th century and imported into France. Domestic or imported, we do love a fresh baked baguette.
INGREDIENTS: Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid) Malted Barley Flour, Sea Salt, and a Yeast Packet. JUST ADD: Water
HARVEST WHEAT ARTISAN BREAD MIX - 16 oz. Compostable Sugarcane Box
Indulge in the pride of homemade bread with our Harvest Wheat Artisanal Bread Mix. Experience the flavors, textures, and aromas that make artisanal baking so cherished. Unlock your culinary talents and savor the rewards of using our exceptional mix.
INGREDIENTS: Wheat Flour enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Sea Salt, and an Envelope Yeast Packet. JUST ADD: Water
GARDEN FLATBREAD MIX- Partially Wrapped Tube 16 oz. INGREDIENTS: Wheat Flour enriched (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid), Malted Barley Flour, Sea Salt, and a Yeast Packet. JUST ADD: Water and Olive Oil
1 package Flatbread Mix
1 1/4 cup water (at 90f)
1/4 cup olive oil
1 tsp Purple Basil Vinegar (or red wine)
1 tbsp Onion & Chive Blend
1 Baker’s Yeast Packet
Mix yeast and 1/2 cup water until it begins to foam. Add 1/8 cup oil and Purple Basil Vinegar, fold in liquids. Let sit for 2 hours in a warm spot. When the dough has doubled in size, fold the dough over 2 times. Let the dough rise for another hour.
When it has doubled in size again deflate it by flooding over 4 times. Divide the dough in 2 pieces, roll them in the remaining oil and refrigerate tightly sealed for 24 to 36 hours. Remove from the refrigerator. Place the dough on parchment and let sit in a warm spot for 60 minutes. If you want to save any of the dough, it can be frozen for up to a month after you remove it from the refrigerator. Preheat your oven to 450 f. Stretch the dough out on the parchment using the palms of your hands. If you find it sticky, dust it with flour.
Let the dough sit for another 30 minutes. When it is ready to bake, drizzle the top with olive oil and Chive Salt. Bake for 20 minutes or until the bread begins to get a golden crust.
YUFKA UNLEAVENED BREAD MIX - (GF) - Christmas Cracker Style wrap with a bow INGREDIENTS: Rice, Tapioca and Arrowroot Flours, Baking Soda, and Kosher Salt. JUST ADD: Greek Yogurt and Olive Oil
Orders of up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. For more details or private label information call 413-562-2042 or email ideas [@] terra-americana.com.
