White Lily Bread Flour, Enriched, Unbleached
5 lb (2.27 kg)
On This Page
Directions
White Lily Yeast Rolls: 2 (1/4 oz) packets active dry yeast; 1/2 cup warm water (105 degrees to 115 degrees F); 1-1/2 cups milk; 1/2 cup sugar; 1/4 cup vegetable shortening; 2 teaspoons salt; 6 cups White Lily Enriched Unbleached Bread Flour, divided; 1 large egg, lightly beaten; Non-stick cooking spray; 1/4 cup butter, melted. Stir yeast into warm water in large bowl. Let stand 5 minutes. Meanwhile, microwave milk, sugar, shortening and salt in microwave-safe bowl on high until temperature reads 105 degree to 115 degree F, about 1 minute. (Shortening does not need to melt). Add to yeast mixture. Beat in 3 cups flour and egg with mixer on low speed until smooth. Stir in enough remaining flour to make a very soft dough. Knead on lightly floured surface, adding additional flour as needed, until dough is smooth and elastic, about 5 minutes. Coat large bowl generously with non-stick cooking spray. Place dough in bowl, turning to coat surface. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 45 minutes. Coat two 13 x 9-inch pans with non-stick cooking spray. Divide dough into 30 equal pieces. Shape into balls. Place 15 balls in each prepared pan. Cover with towel. Let rise in warm place until doubled in size, about 30 minutes. Heat oven to 400 degree F. Uncover rolls and bake 15 to 20 minutes or until golden brown. Brush tops with butter. Remove from pans. Serve warm. Makes 2-1/2 dozen rolls. Pizza Crust: 1 (1/4 oz) packet active dry yeast; 1-1/4 cups warm water (105 degrees to 115 degrees F); 3-1/4 cups White Lily Enriched Unbleached Bread Flour; 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon extra virgin olive oil; Non-stick cooking spray. Stir yeast into warm water in small bowl. Combine flour, salt and sugar in large bowl. Stir in yeast mixture until blended. Add olive oil. Stir 3 minutes or until a smooth dough forms. Coat large bowl with non-stick cooking spray. Place dough in bowl, turning to coat surface. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 1 hour. Punch dough down. Divide into two equal pieces. Cover with towel. Let rest 10 minutes. Press into 2 (12-inch) pizza pans. Cover and let rise in warm place about 20 minutes. Heat oven to 425 degrees F. Top crusts with favorite pizza toppings and cheese. Bake 25 to 30 minutes or until lightly browned. Makes 2 (12-inch) crusts.
Product Details
Ideal for yeast breads. Non-GMO Project verified. nongmoproject.org. A southern tradition since 1883. Unbleached bread flour pre-sifted. Why White Lily? White Lily has been using the highest quality ingredients since 1883. White Lily Bread Flour is milled from hard wheat. Hard wheat's higher protein content makes it ideal for yeast-raised baked goods, such as breads, rolls, pizzas and more. White Lily Bread Flour can be used for recipes that call for bread machines. whitelily.com. Questions or comments? 1-800-595-1380. Package information will be helpful when contacting us. Visit us at whitelily.com for frequently asked questions and additional recipes.Nutrition Facts
Serving Size: 0.25 Cup
Servings per Container: About 76
| Calories | 100.00 kcal |
| Total Fat | 0.00 grm (0.00% RDA) |
| Sodium | 0.00 mg (0.00% RDA) |
| Total Carbohydrate | 22.00 grm (8.00% RDA) |
| Protein | 4.00 grm |
| Iron | 1.00 mg (6.00% RDA) |
| Kosher | |
| Niacin | 2.00 mg (15.00% RDA) |
| Riboflavin | 0.10 mg (10.00% RDA) |
| Thiamin | 0.20 mg (15.00% RDA) |
| Barley | 1.00 |
| Wheat | 1.00 |
| MetricServingSize | 30.00 grm |
| Folate DFE | 80.00 mcg (20.00% RDA) |
| folic acid | 45.00 mcg |
Ingredients
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Ascorbic Acid (Dough Conditioner).Warnings
Contains wheat ingredients.,Warning: Flour is raw. Do not eat raw flour, dough or better. Please cook fully before enjoying.Manufacturer
The White Lily Foods Company
1867 Dr F E Wright Drive Jackson, TN 38301
UPC
00032500133018