Safe handling instructions: do not eat or play with raw dough; Wash hands, utensils and surfaces after handling.

safe handling instructions: raw flour is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; Wash hands, utensils and surfaces after handling.

storage instructions: store in a clean, cool and dry area away from strong odors. For longer shelf life, store in a refrigerator or freezer.

homemade buttercrust bread - ingredients: 2-3/4 to 3 cups unbleached bread flour fc, 1 packet (1/4 oz.) quick rise yeast fc, 2 tbsp sugar fc, 1 tsp salt fc, 1/2 cup milk fc, 1/2 cup water, 4 tbsp butter, divided fc. Preparation instructions: combine 1-1/2 cup flour, yeast, sugar and salt in a large mixing bowl. Combine milk, water and 3 tbsp butter in a small bowl; Heat in microwave 30 seconds or until temperature registers between 120°f to 130°f degrees on an instant read thermometer. Add milk mixture to flour, beat 2 minutes using an electric mixer on low power and scraping down sides after 1 minute. Stir in 1-1/4 cup flour until well blended. Turn dough out onto a lightly floured surface using only enough of the remaining flour to prevent sticking; Knead about 5 minutes until smooth and elastic. Coat a deep bowl with non-stick cooking spray; Place dough in bowl and coat top of dough lightly with cooking spray. Cover with plastic wrap and allow to rise 30 to 45 minutes, until doubled in bulk. Punch down dough and turn onto a lightly floured surface. Invert bowl over dough and allow dough to rest 10 minutes; Pat dough into a 14 x 7-inch rectangle. Starting at the short end, roll dough tightly into a loaf shape. Pinch dough to seal and place, sealed side down, into a greased 8-1/2 x 4-1/2-inch loaf pan. Cover loosely with plastic wrap coated with cooking spray and allow to rise until almost doubled in bulk, about 25 to 30 minutes. Preheat oven to 375°f. Using the point of a small, sharp knife cut a 1/4-inch slit down center length of the dough. Microwave the remaining butter in a small bowl about 15 seconds until melted; Brush over the top of dough. Bake 25 to 30 minutes or until bread is light golden brown and sounds hollow when tapped. Cool in pan 10 minutes; Cool completely on wire rack. Yield: 1 loaf. Fc = food club brand

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Unbleached Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme.