Dinner with La Tour Bakehouse japanese style wheat bread, japanese style
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
UNBLEACHED ENRICHED FLOUR (UNBLEACHED WHEAT FLOUR, ASCORBIC ACID, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYME), WHOLE WHEAT FLOUR (WHOLE WHEAT FLOUR, ASCORBIC ACID, ENZYME), SUGAR, PALM OIL. MILK REPLACER (SOY FLOUR AND WHEY MILK), SALT, VITAL WHEAT GLUTEN. YEAST, ORGANIC DISTILLED WHITE VINEGAR, NATURAL DOUGH IMPROVER (WHEAT FLOUR, ENZYME, ASCORBIC ACID, SOY OIL), ENZYMES (CALCIUM SULFATE, WHEAT STARCH, WHEAT FLOUR AND 2% OR LESS OF EACH OF THE FOLLOWING ENZYMES, SALT).
La Tour Bakehouse, breads & buns, serving 34 g, package 2 LBS/10 OZ/1.19 KG. Ingredients as printed on the label.
More from La Tour Bakehouse
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Cooks as sandwich bread. Half of it left? Use up the sandwich bread.