Enriched Bleached All Purpose Flour

Augason Farms Enriched Bleached All Purpose Flour is ideal for baking.  It’s enriched with vitamins and whitened to make the gluten stronger.  Baking results are improved by the process.  Breads turn out lighter, larger in volume, and finer textured.

Great for Everyday Use & Food Storage!

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes
 

Quick Oatmeal Bread
2 packages yeast
1 1/2 cups boiling water
1/3 cup shortening
3 teaspoons salt
5 1/2 cups Augason Farms Enriched Bleached All Purpose Flour
1/2 cup warm water
1 cup Augason Farms Quick Rolled Oats
1/2 cup honey
2 unbeaten eggs

Soften yeast in 1/2 cup warm water.  In separate bowl combine 1 1/2 cups boiling water, oatmeal, shortening, honey and salt.  Cool to lukewarm.  Add softened yeast; mix well.  Blend in eggs.  Add flour, mix thoroughly until dough is blended.  Place in a large greased bowl, turn once to grease surface; cover.  Refrigerate for at least 2 hours.  Shape in 2 loaves on floured surface.  Place in greased loaf pans, cover.  Let rise in warm place until double, about 2 hours.  Bake at 375˚F for 1 hour.


Cranberry Oatmeal Drops
1 cup Augason Farms Enriched Bleached All Purpose Flour
1 1/2 cups Augason Farms Quick Rolled Oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 teaspoon orange zest
1 teaspoon baking powder
3/4 cup chopped cranberries
1/4 cup chopped walnuts
1 cup confectioners’ sugar
1/2 teaspoon orange zest    
1/4 teaspoon vanilla extract
2 tablespoons orange juice

Sift together the flour, baking powder, cinnamon and nutmeg, set aside.  In a medium bowl, cream butter and sugar.  Stir in egg, milk and orange zest.  Add dry ingredients, mix until well blended.  Stir in quick oats, cranberries and nuts.  Drop dough by tablespoons onto greased cookie sheets about 2” apart.  Bake at 375˚F for 10 to12 minutes, until lightly browned.  In a small bowl, stir together confectioners’ sugar, orange zest and vanilla.  Stir in orange juice, 1 tablespoon at a time until desired consistency is reached.  Drizzle onto cooled cookies.  Yield: 14 cookies.
 

Write a review