Baguettes

Full Ingredients

ENRICHED WHEAT FLOUR (HHEAT FLOUR. MALTED BARLEY FLOUR. NIACIN. REDUCED IRON. THIAMIN MONONITRATE. RIBOFLAUIN. FOLIC ACID). FILTERED HATER. DURUM HHEAT SOURDOUGH. CONTAINS 2%OR LESS OF: VEAST ASCORBIC ACID. ENZVMES. SEA SALT. CONCENTRATED SPONGE EXTRACT HHEAT FLOUR. CULTURED WHEAT FLOUR ALLERGEN INFORMATION: CONTAINS: HHEAT PRODUCED ON EQUIPMENT THAT ALSO PROCESSES PEANUTS, OTHER TREE NUTS AND MILK CONSUMERS HITH FOOD ALLERGI ES PLEASE READ THE INGREDIENT STATEMENT CAREFULLY **FOR LATER USE STORE BREAD IN FREEZER IN SEALED PLASTIC BAG **BAKING OUEN INSTRUCTIONS REMOUE BREAD FROM FREEZER AND THAH PREHEAT OUEN TO 350 DEGREES F BAKE LOAVES DIRECTLY ON OUEN RACK FOR 15 MINUTES ALLOW BREAD TO COOL AND SERUE