Baking instructions:
Full Size Artisan Loaf
Full Size Artisan Loaf
Full Size Artisan Loaf
Thaw the 24-ounce dough ball overnight in the refrigerator. Once fully thawed, remove it from packaging, shape the dough into the loaf pan, and allow it to rise for one hour. Bake at 375 degrees for 40-50 minutes or until the internal temperature is 190 degrees. Allow your loaf to cool, then slice before serving. Refrigerate any remaining bread in an air-tight container or bag. Serve warm or cold, whichever you prefer. We love to reheat our slices for about 20 seconds in the microwave after refrigerating!
Table Rolls
Full Size Artisan Loaf
Full Size Artisan Loaf
Thaw the 24-ounce dough ball overnight in the refrigerator. Once fully thawed, remove it from packaging and cut it into 9 even pieces. Roll each piece into a ball and place it in a cupcake or muffin pan. Bake at 375 degrees for 9-12 minutes or until the internal temperature is 190 degrees. Allow to cool, and serve. Refrigerate leftovers in an airtight container or bag, and reheat in the microwave for 20 - 30 seconds when you're ready for more!
Soft Pretzels
Full Size Artisan Loaf
Soft Pretzels
Thaw the 8-ounce dough ball in the refrigerator overnight. Separate the dough into 2 sections, then roll each section out into long pieces. Lay them out on a cookie sheet covered in parchment paper or foil. Shape each into pretzels or twists, whichever you prefer. Add kosher salt to taste, then bake for 9 - 12 minutes or until the internal temperature is 190 degrees. Allow to cool, then enjoy plain or with the topping or dip of your choice!