{"product_id":"only-2-99-heritage-wheat-bread-machine-or-oven-mix-iimit-2","title":"Heritage Wheat Bread Machine or Oven Mix","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is our #2 bestselling bread!  \u003cspan\u003eIt's as moist and light as the best white bread and perfect for those who prefer white bread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's not like other wheat breads. It looks like wheat bread, but it's soft and moist and just a touch sweet. The sweetness comes from the milk, lactose. The moisture comes from the potato flour. Yeah, it is different. It's a really good bread.   \u003c\/p\u003e\n\u003cp\u003eHere it is--a soft wheat bread, moist and light like homemade white bread.\u003c\/p\u003e\n\u003cp style=\"text-align: right;\"\u003eDennis Weaver\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eCustomer Questions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat makes this mix better than other wheat breads?\u003c\/strong\u003e It's a good recipe with better ingredients.  The flour is milled by General Mills in Montana. We're 93 miles from the Montana border. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat else?\u003c\/strong\u003e Potato flour and milk.  It costs more to make bread with potato flour and milk, but it sure makes better bread. The lactose in the milk makes the bread softer and sweeter. But the potato flour makes the real difference.  Potato flour is hygroscopic. Instead of drying out like wheat flour, it acts like a sponge and draws moisture from the air--not much, but enough to make the crumb softer and moister. It's just a more pleasant bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIs it a sweet bread? \u003c\/strong\u003eNo, it's a sandwich bread. Lactose makes it a touch sweeter, but not enough to make it noticeably sweeter; just enough to take the edge off the whole wheat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnything else?\u003c\/strong\u003e It's fresher. Flour is packaged in paper bags. We get our flour weekly. Then we get it out of the paper and into the mixes and Mylar bags right away. That helps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat else makes this bread different? \u003c\/strong\u003e The preservatives. We hate preservatives. So, we don't use any. It's a healthier product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWell, how long will my bread last?\u003c\/strong\u003e The \u003ca href=\"https:\/\/www.preparedpantry.com\/collections\/breads\"\u003ebread mix\u003c\/a\u003e will last a long time. Most mixes will last a year or more. Once baked, use it in four or five days.  If you need it to last longer than that, freeze part of your loaf.   \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: right;\"\u003eDennis Weaver\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is not your ordinary whole wheat bread, it's made with potato flour and lots of sweet milk. The potato flour gives it just a hint of rustic flavor, almost sourdough. And the milk is a gentle sweetener--lactose--and the combination is delightful. Potato flour is hygroscopic, that is, it absorbs moisture from the air instead of drying out as wheat flour does. It stays fresher, longer.\u003c\/p\u003e\n\u003cp\u003eThe result is a tempting loaf that is tender and moist with the nutty taste of fresh ground wheat. It's better tasting than other whole wheat breads.\u003c\/p\u003e\n\u003cp\u003eAnd it makes great French Toast.\u003c\/p\u003e\n\u003ch4\u003eHere's how to make French toast better.\u003c\/h4\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/files\/cinnamon-french-toast-with-bananas-walnuts_600x600.jpg?v=1709744130\" alt=\"banana nut french toast\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eEveryone loves French toast. It’s quick and easy to make. And it’s absolutely scrumptious. It’s everyone’s favorite weekend breakfast.\u003c\/p\u003e\n\u003cp\u003eBut did you know that you can make it even better?\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eUpgrade your breads. Try breads like California Raisin, Pumpkin Walnut, Knobby Apple, Cranberry Nut, and Prairie Sunflower. Homemade bread tends to be firmer and makes better French toast. We have over 50 different bread mixes for you to try.\u003c\/li\u003e\n\u003cli\u003eUse a firm bread—slightly stale works. Or lightly toast your bread so it’s sturdier.\u003c\/li\u003e\n\u003cli\u003eUse the right ratio of eggs to milk: two large eggs for 1\/4 cup of milk. Then make certain that the egg mixture has soaked through the bread, about five minutes on each side. The egg mixture will soak through the bread making the interior soft and delightful--like a custard.\u003c\/li\u003e\n\u003cli\u003eCook your French toast properly over medium heat. Depending on the heat, it may take four or five minutes on a side. If you think it is done, gently press the toast with your finger. If the interior is set, the toast should be soft-firm.  The goal for great French toast is to cook it until it is golden brown on the outside with a creamy, custard-like center.\u003c\/li\u003e\n\u003cli\u003eCooking with butter rather than oil lends flavor to your French toast. Butter burns more easily than does oil so cook at a little lower temperature and watch your butter that it does not burn. Wipe out any browned butter with a paper towel between batches.\u003c\/li\u003e\n\u003cli\u003eThicker slices are more luxurious but you want the centers to be cooked and firm, not wet and mushy. Turn the heat down, not up, to get the centers cooked. It takes time for the heat to soak through the bread.\u003c\/li\u003e\n\u003cli\u003eAdd a splash of flavor—vanilla, caramel, brown sugar, coconut. We have over 50 flavors for you to try. Then top your French Toast with toasted nuts, sliced bananas, or fresh berries.\u003c\/li\u003e\n\u003cli\u003eUpgrade your syrup. Grocery store syrups are typically flavored sugar syrups. Try real maple syrup or fruit syrups. We have six different fruit syrups and five different buttermilk syrup mixes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Prepared Pantry","offers":[{"title":"Default Title","offer_id":52844119720211,"sku":"M62-1","price":5.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/0932\/0785\/products\/M62.jpg?v=1748042628","url":"https:\/\/www.preparedpantry.com\/products\/only-2-99-heritage-wheat-bread-machine-or-oven-mix-iimit-2","provider":"The Prepared Pantry","version":"1.0","type":"link"}