This is our bestselling sandwich bread. Learn why. It's light and soft and fluffy. It's as good as homemade bread gets and yet it holds together so it's great for sandwiches. Everyone likes it. Even the kids. But what's the secret? What makes it so good? This is our answer...
This is our bestselling sandwich bread. Learn why.
It's light and soft and fluffy. It's as good as homemade bread gets and yet it holds together so it's great for sandwiches.
Everyone likes it. Even the kids.
But what's the secret? What makes it so good?
This is our answer to the fluffy, soft loaves you find in the store. But we left out all the preservatives. You don't need them if you're making your own bread. It's not going to stay in a warehouse for three weeks. Now you're talking homemade.
And it tastes better. Dairy always makes bread taste better. Each loaf has the equivalent of 3/4's cup of fresh milk. Because of the butter and milk, it is richer than most white breads. So it's moist, soft, and tastes better--just like the bread your grandmother used to make.
Check it out for yourself.
Makes a 1 1/2 pound sized loaf
SAF yeast packet included!
Makes perfect bread in all popular 2-pound bread machines--or in the oven
Designed for kids and adults who want a fine, moist texture bread.
Use a thermometer to check water temperature and we guarantee your bread will work.
Our Favorite Clam Chowder Recipe
This recipe makes our favorite clam chowder. It calls for clams and bacon, potatoes, and onions. It’s seasoned with a spice blend, Gresham and Meyers Seafood Blend. It adds tons of flavor and a touch of heat—just right for a gringo like me. If you don’t have this blend, try some thyme with a bit of marjoram. Many recipes don’t use anything but pepper.
But first, let’s look at the tips and techniques from The Culinary Institute
Techniques for Making a Clam Chowder with Bacon
Render the fat from the bacon by cooking the bacon until crisp. Remove the bacon from the pan.
Cook the vegetables in the remaining fat over a gentle heat until they are tender and translucent.
Add remaining fat. Stir the flour mixture into the fat and cook it until it is a pale yellow color. (Follow the recipe. Having the right flour to fat ratio is critical.)
Slowly whisk in the stock or clam juice using a whisk to remove any lumps.
Bring the soup to a simmer, stirring frequently. Simmer until the vegetables are fully tender and the soup has a good flavor.
If the recipe calls for it, add the cream. The cream should be heated so that the soup remains hot.
Check the quality of the finished chowder. Make sure the clams are heated through, the seasoning is desired, the consistency right, and the taste is right. The chowder should have a velvety texture and a consistency similar to heavy cream.
If you like chowder, you should try this recipe. It is an easy-to-make recipe that uses canned clams. You can get larger cans of clams at Sam’s Club. Because this recipe also has bacon, it calls for fewer clams.
This is a very meaty recipe. If you want a less meaty chowder, thin it with milk as you finish cooking it.
In a large pan, combine potatoes, clam juice, and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.
Cook the bacon in a frying pan over medium heat until it is crisp. Remove the bacon from pan and drain all but one tablespoon of drippings.
Add the onion and celery to the frying pan and cook until they are softened. Add the butter. When the butter is melted, stir in the flour, and cook until slightly browned.
Stir the vegetable mixture into potatoes in the clam water. Add the clams and cooked bacon and cook until thickened. When the chowder is thickened, heat the cream so that it doesn’t cool the soup and add it along with the seafood seasoning. Heat until the clams are warmed through.
Troubleshooting Your Clam Chowder
If your chowder is too thick and pasty tasting, either you have too much thickener or the soup was cooked too long. Thin your chowder with warm milk.
If the flavor is disappointing, there is not enough of the main ingredients or too much liquid was used.
If the soup is bland, too much cream may have been added masking the flavor of the clams.
What People Are Saying
"This is soft like store bread, only better. I even like the crust which is weird."
Katie, a 13-year-old
"This is REALLY good bread. rolls, sandwiches bread, and butter this one is what I remember my school rolls being like. VERY Good! Will purchase again"
See Image Gallery for Nutrition Facts
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), milk (nonfat dry milk), sugar, 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 product contains wheat, soy, and dairy products and may contain traces of eggs, peanuts, or tree nuts.
Directions for Use in Oven
To bake this mix in your oven, follow the directions on the package.
Place the mix in your stand-type mixer along with the yeast and melted butter or oil (if called for on package directions). Add water. Use 110¡F water instead of 80¡F.
With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium-high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
Preheat your oven to 350F. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled. When the bread has raised, place the loaf on the center rack of the oven. Bake for 30 minutes or until the bread is done. The internal temperature should reach 190 degrees. Remove the loaf from the pan and let it cool slightly before slicing.
NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80F and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110F.
We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.
To be eligible for a return, your item must be in the same condition that you received it, unused, and in its original packaging. You’ll also need the receipt or proof of purchase.
To start a return, you can contact us at email@example.com. If your return is accepted, we’ll send you instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted.
You can always contact us for any return question at firstname.lastname@example.org.
Damages and issues
Please inspect your order upon reception and contact us immediately if the item is defective, damaged or if you receive the wrong item, so that we can evaluate the issue and make it right.
Exceptions / non-returnable items
Certain types of items cannot be returned, like custom products (such as special orders or personalized items). We also do not accept returns for hazardous materials, flammable liquids, or gases. Please get in touch if you have questions or concerns about your specific item.
Unfortunately, we cannot accept returns on sale items or gift cards.
The fastest way to ensure you get what you want is to return the item you have, and once the return is accepted, make a separate purchase for the new item.
We will notify you once we’ve received and inspected your return, and let you know if the refund was approved or not. If approved, you’ll be automatically refunded on your original payment method. Please remember it can take some time for your bank or credit card company to process and post the refund too.