Baker's Choice: Bread Machine Mixes (Anadama, American White Rye, Red River Valley Setters, Buttermilk Wheat)

You'll love these breads! They range from dark, dense breads to light, white breads. These are the breads that we find ourselves making time after time--wholesome breads that are light and soft.  This is The Baker's Choice and we think you will love each of these unique breads. Buttermilk Wheat is a light bread, a mixture of whole wheat and white bread flours.  It's light and soft so that your kids will eat it but still has the nutty goodness of stone ground wheat.  Instead of a white bread or a heavy wheat bread, reach for this.  You'll find this an unusually good bread for everyday living. American White Rye is a wonderful bread, one of our favorites.  It will change how you think about rye breads.  Most of the time, we leave out the optional caraway seeds.  Without the caraway seeds, you have a light, mild-flavored bread with more substance and flavor than white bread; it's almost a sourdough tone.  Your family will never guess that this creamy-white bread is made with rye flour.  Of course, if you are in mood, add the caraway seeds for a more traditional bread. Red River Valley Settlers is made with our 9 grain cereal mix.  Now you're talking about substance in a moist bread.  It has just the right mixture of whole grains to make a great bread and the long cycle time in the bread machine makes those gains soft and chewy.  This healthy bread is a wonderful way to start out your morning or add substance to a sandwich.   You'll like this bread as much as we do. Anadama Bread is such an unusual treat.  It's an old-time heritage bread made with ground corn and bread flours.  You'll find this yeast bread to have a wonderful flavor and crunch, especially when it's toasted.  Even with the corn, you'll make a loaf with a lot of volume--light and airy--and not like cornbread.

• This package contains four individual mixes: American White Rye, Buttermilk Wheat, Red River Valley Settlers, and Anadama.  Each mix makes a large loaf.
• SAF yeast packets are enclosed.  You provide only water and butter/oil.
• Directions and tips for perfect bread are included.  You can make this bread in your bread machine, by hand, or with a stand-type mixer.

"I've used my bread machine maybe 20 times in five years.  Now I can mix up a batch in five minutes." If you make this bread in your bread machine, water temperature is critical.  Please use a thermometer to measure water at exactly 80 degrees.  A ten degree difference in water temperature can double the growth rate of the yeast.  These bread mixes are satisfaction guaranteed when you use a thermometer. Ingredients: Buttermilk Wheat: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), whole whet flour, buttermilk (nonfat dry milk, dry cultured skim milk), sugar, salt, and yeast (yeast, monostearate). Red River Valley: Whole wheat flour, enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), cereal grain mixture (red wheat, soft white wheat, barley oats, corn, millet, flax, hulled barley, and rye), hearth bread base (enriched wheat flour (wheat flour, malt barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid), sugar, salt, soy oil, and wheat gluten),  milk (nonfat dry milk solids), 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)). American White Rye: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), white rye flour, wheat gluten, molasses (cane sugar and molasses), salt, and yeast (yeast, monostearate). Anadama Bread: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), cornmeal, wheat gluten, molasses (cane sugar and molasses), salt, and yeast (yeast, monostearate).  A small amount (.3%) of dough conditioner is added to each mix 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).  These mixes contain wheat, soy, and dairy products and may contain traces of eggs, tree nuts, or peanuts.