Kosher

Contains: Flour is not ready-to-eat and must be thoroughly cooked before eating.

Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: When recipes call for all-purpose or whole wheat flour, you can substitute cup for cup with bread flour for chewier results. It works well for quick breads and cookies. For cakes and pastries it doesn't work well. Safe Handling Instructions: To prevent illness from naturally occurring bacteria in wheat flour, do not eat or play with raw dough. Wash hands and surfaces after handling. Prep Time:35 Minutes Start to Finish: 3 Hours 25 Minutes: Gold Medal White Bread: 6-7 cups Gold Medal bread flour. 3 tablespoons sugar. tablespoon salt. 2 tablespoons shortening. 2 packages regular or quick active dry yeast( 4 1/2 teaspoons) 2 1/4 cups very warm water (120 degrees to l130 degrees F) . 2 tablespoons butter or margarine, melted, if desired. 1. In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed I minute, scraping bowl frequently. Beat on medium speed I minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. 3. Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray. 4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size. 5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F. 6. Bake 25 to 30 minutes or until loaves are deep golden brown. Remove pans to wire rack. Brush loaves with butter, cool. Now the thump test. Thump the loaf. Sound hollow? That’s the sound of success. 2 Loaves, 16 slices each. Prep Time: 40 Minutes Start to Finish: 3 Hours 15 Minutes. Caramel Sticky Rolls: Rolls: 3 1/2 to 4 cups Gold Medal bread flour. 1/3 cup granulated Sugar. 1 teaspoon salt packages regular active or fast-acting dry yeast (4 1/2 teaspoons). 1 cup very warm milk (120 degrees F to 130 degrees F). 1/4 cup butter, softened. 1 egg. Caramel Topping: 1 cup packed brown sugar. 1/2 cup butter, softened.1/ 4 cup light corn syrup. 1 cup pecan halves, if desired. Filling: 1/4 cup granulated sugar or packed brown sugar. 1 teaspoon ground cinnamon. 2 tablespoons butter, softened. 1. In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed I minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle. 2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap let rise in warm place about l hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. 3. In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves. 4. In small bowl, mix all filling ingredients except 2 tablespoons butter, set aside. 5. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter, sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (-inch) slices. 6. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. 7. Heat oven to 350 degrees F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan, immediately turn tray and pan over. Let pan remain I minute so caramel can drizzle over rolls; remove pan. Serve warm. 15 Rolls: For Lighter Caramel Rolls, weighing in at 4 grams of fat and 255 calories per serving, make recipe as directed except omit caramel topping and pecan halves. Line pan with foil spray with cooking spray. Drizzle 1 cup caramel ice-cream topping over foil (heat topping slightly if it is stiff). Continue as directed. To make Cinnamon Roll, omit caramel topping and pecan halves. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Place dough slices in pan. Let rise and bake as directed in Steps 6 and 7-except do not turn pan upside down. Remove rolls from pan to cooling rack. Cool 10 minutes. Drizzle rolls with a powdered sugar glaze, if desired. To make ahead, after placing slices in pan, cover tightly with plastic wrap or foil; refrigerate 4 to 24 hours. Before baking. remove from refrigerator, remove plastic wrap or foil and cover loosely with plastic wrap et rise in warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed. Cook before sneaking a taste. Flour is raw please cook fully before enjoying. Store it: Thousands of years ago, flour was stored in cool, dry caves, but any airtight container or tightly-sealable freezer bag in your kitchen (or fridge or freezer for long-term storage) will do just fine. Just bring to room temperature before using.

General Mills Sales, Inc.