Dinner with New York Bakery parmesan texas toast, parmesan
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
BREAD: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: YEAST, SALT, SOYBEAN OIL, DEXTROSE, DOUGH CONDITIONERS (DATEM, MONO AND DIGLYCERIDES, CALCIUM SULFATE, ASCORBIC ACID, ENZYMES), CORNMEAL. SPREAD: SOYBEAN OIL, WATER, PALM OIL, PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), GARLIC*, SALT, MONO AND DIGLYCERIDES, PARSLEY*, NATURAL AND ARTIFICIAL FLAVORS, CITRIC ACID, WHEY (A MILK INGREDIENT), AUTOLYZED YEAST EXTRACT, BETA CAROTENE ADDED FOR COLOR. CHEESE BLEND: PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), PROVOLONE AND MOZZARELLA CHEESE (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES).
New York Bakery, breads & buns, serving 48 g, package 13.5 oz/383 g. Ingredients as printed on the label.
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Cooks as parmesan. Half of it left? Use up the parmesan.