Catering To Go
Frozen Bread Dough

Frozen Bread Dough that fills your kitchen with the
irresistible aroma and satisfying flavor of fresh bread.
All you do is thaw, let rise, then bake.
Each package contains two white loaves and one honey wheat loaf.

Preparation Instructions

	Bake: 1) EASY BAKING DIRECTIONS FOR HOMEMADE HONEY WHEAT OR WHITE BREAD: 2) 1. Place frozen dough in a well greased 8 1/2 x 4 1/2 x 2 1/2 bread pan. 3) 2. Cover loosely with plastic wrap that has been coated with margarine or shortening or slip into large plastic bag. 4) 3. Let bread rise in a warm place (80 to 85 degrees F) until 1 inch above top of pan, about 4 hours. 5) At room temperature (68 to 75 degrees F) it will take 5 to 6 hours. 6) 4. Uncover. Bake in preheated 375 degree F oven, 30 to 40 minutes or until golden brown. 7) If glass ovenware is used, bake at 350 degrees F. 8) 5. Remove bread from pan immediately. Cool on wire rack. Slice on its side, to prevent crushing, with an electric or serrated knife. 9) REFRIGERATOR METHOD FOR THAWING DOUGH: 10) 1. Dough may be thawed in refrigerator overnight. 11) 2. Place frozen bread dough in a well greased pan. 12) 3. Cover pan with plastic wrap and place in refrigerator 13) 4. Dough will take 2 to 3 hours to rise before baking if place in a warm place after removal from refrigerator. 14) 5. Bake as directed in EASY BAKING Directions steps 4 and 5. 15) DINNER ROLLS: 16) 1. Let frozen dough thaw completely. 17) 2. Roll out dough with hands to approximately 1 inch thick roll. Slice dough into 12 equal pieces. 18) 3. Make balls out of each piece by rolling between palms of hands. 19) 4. Place rolls in greased pan 3/4 inches apart and let rise about 3 times their original size, approximately 1 to 1 1/2 hours. 20) 5. Bake rolls in a preheated 375 degree F oven, 15 to 20 minutes or until golden brown. 21) 6. Take rolls out of pan immediately after removal from oven. Brush top of rolls with butter or margarine. 22) MINI-PARTY LOAVES: 23) 1. Divide risen dough into 6 pieces. Shape into 6 small loaves. 24) 2. Place in well greased miniature loaf pans (4 1/2 x 2 1/2 x 1), brush with soft butter. 25) 3. Cover, let rise in warm place until 1/2 inch above top of pans, 45 to 60 minutes. 26) 4. Bake in a preheated 375 degree F oven, 20 to 30 minutes or until golden brown. Remove from pans immediately.

Ingredients

	SUPPLIER 640B-ENRICHED WHITE BREAD DOUGH: ENRICHED FLOUR (WHEAT FLOUR, BARLEY MALT, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN), WATER, YEAST, HIGH FRUCTOSE CORN SYRUP, PARTIALLY HYDROGENATED VEGETABLE SORTENING (SOY OIL), SALT, VIAL WHEAT GLUTEN,DOUGH CONDITIONER (SODIUM STEAROYL LACTYLATE, DIACETYL TARTARIC ACID, ESTER OF MONOGLYCERIDES, ASCORBIC ACID, FUNGAL ENZYMES), YEAST FOOD (AMMONIUM SULFATE). SUPPLIER 640B- ENRICHED HONEY WHEAT BREAD DOUGH: WATER, ENRICHED FOUR (BLEACHED WHEAT FLOURBARLEY MALT, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN), WHOLE WHEAT FOUR, YEAST, WHEAT GLUTEN, HONEY, HIGH FRUCTOSE CORN SYRUP, PARTIALLY HYDROGENATED VEGETABLE SHORTENING (SOY, OIL), SALT, DOUGH CONDITIONER (SODIUM STEAROYL LACTYLATE, ASCORBICACID, FUNGAL ENZYMES), YEAST FOOD (AMMONIUM SULFATE). SUPPLIER 640X-ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, HIGH FRUCTOSE CORN SYRUP,PARTIALLY HYDROGENATED VEGETABLE SHORTENING (SOYBEAN AND COTTONSEED OILS), SALT, VITAL WHEAT GLUTEN, DOUGH CONDITIONER (SODIUM STEAROYL LACTYLATE, DIACETYL TARTARIC ACID, ESTER OF MONOGLYCERIDES, ASCORBIC ADIC, FUNGAL AMYLASE, L-CYSTEINE HYDROCHLORIAZODICARBONAMIDE), YEAST FOOD (CALCIUM SULFATE, AMMONIUM SULFATE,MONO CALCIUM PHOSPHATE). SUPPLIER 640X-ENRICHED HONEY WHEAT BREAD DOUGH: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFALVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, YEAST, VITAL WHEAT GLUTEN,HONEY, PARTIALLY HYDROGENATED VEGETABLE SHORTENING (SOYBEAN AND COTTONSEED OILS), HIGH FRUCTOSE CORN SYRUP, SALT, DOUGH CONDITIONER (SODIUM STEAROYL LACTYLATE, DIACETYL TARTARIC ACID, ESTER OF MONOGLYCERIDES, ASCORBIC ACID, FUNGAL AMYLASE, L-CYSTEINEHYDROCHLORIDE, AZODICARBONAMIDE), YEAST FOOD (CALCIUM SULFATE, AMMONIUM SULFATE, MONOCALCIUM PHOSPHATE). For allergy information, refer to product packaging or call toll free 1-888-SCHWANS (724-9267). NOTE: Ingredients may change as our product recipes are updated. You may also want to see your product packaging for ingredients.

Nutrition Facts