INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CAULIFLOWER, CAULIFLOWER PUREE, EXTRA VIRGIN OLIVE OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: WHEAT GLUTEN, DRIED DURUM WHEAT SOURDOUGH, SALT, BROWN SUGAR, YEAST, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, ENZYMES.
Step One: Always store bread in the freezer. Refresh bake the bread while still frozen. (Do Not Thaw Bread) Preheat conventional, deck, reel and rack ovens to 400°F. Preheat ovens with high air velocity such as convection ovens to 350°F. Step Two: Remove frozen bread from case and place on screens or parchment paper-lined pans. Step Three: Place pans into oven and bake for 5-7 minutes. Step Four: Cool bread 15 - 20 minutes before serving to assure the center is thawed.
