Name: Gold Medal All Purpose Flour Unbleached
Brand: Gold Medal
Rating: 0 (0 reviews)

Characteristics Gold Medal All Purpose Flour Unbleached.

ItemMaster Dimensions

Length, IN	4.433
Height, IN	7.971
Width, IN	5.993
Weight, LB	5.01

special attributes

Units In Package	1
Package Type	BAG
Package Size, LB	5.0
Net Weight, LB	5.0
Seasonal	N
Ingredients	Wheat Flour, Malted Barley Flour, Niacin (A B Vitamin), Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (A B Vitamin).
Temperature Indicator	Shelf Stable
Kosher	Y
Directions	Your Kitchen Rules. When to use it: For the baker who's looking for a flour that's closer to the natural state of the wheat, unbleached all purpose flour is milled without the additional bleaching process. It has a creamy color to it, and can be used to enhance any recipe that call for all purpose flour. 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. Measure it: Spoon flour into a dry measuring cup and level off with a knife. No sifting necessary. Substitute it: All purpose means just that, use it in a pinch of recipes calling for self rinsing flour with just a dash of other ingredients. For 1 cup flour, add 1/2 teaspoons of salt. Cups per pound: There are 3 1/3 cups of flour per pound and about 17 cups per 5 pound bag. No-Knead Artisan Free-Form Loaf. Prep time: Each loaf will average 5 minutes of active preparation time. 3 cups lukewarm water, about 100°F (1 1/2 pounds). 6 1/2 cups Gold Medal Unbleached All Purpose Flour (2 pounds), measured by the "scoop-and-sweep" method 1 package regular or quick active dry yeast (2 1/4 teaspoons). 1 1/2 tablespoons kosher or other coarse salt (can decrease to 1 tablespoon to taste). Cornmeal of parchment paper for the pizza peel. 1. Mixing and storing the dough: In a 5-quart container or bowl, mix yeast, water and salt. Add all the flour, then use a wooden spoon, stand mixer, or high-capacity food processor to mix until uniformly moist. This will produce a loose dough. 2. Cover with a lid (not airtight). Allow to rise at room temperature for about 2 hours. 3. The dough can be shaped and baked the day it's mixed, or refrigerated in a lidded container (not airtight) or loosely covered bowl for up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration. 4. On baking day, prepare a pizza peel with cornmeal or parchment paper to prevent sticking when you slide the loaf into the oven. Sprinkle the surface of the dough with flour. Cut off a 1-pound (grapefruit-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days. 5. Sprinkling with more than flour to prevent sticking, shape a smooth ball with your hands by gently stretching the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you go. The bottom of the loaf may appear to be collection of bunched ends, but it will flatten out during resting and baking. Shaping should take no more than 20 to 40 seconds. 6. Place the dough on the prepared pizza peel and allow to rest for about 60 minutes. It does not need to be covered. The bread may not rise much during this time. 7. 30 minutes before baking, preheat a pizza stone near the center of the oven to 450°F, with a metal broiler pan on a rack below the stone. 8. When the dough has rested for 60 minutes, dust the top liberally with flour, then use a serrated knife to slash a 1/4-inch-deep cross. 9. Slide the loaf off the peel and onto the baking stone. Cover oven windows with a towel, pour 1 cup of hot water into the broiler tray, and close the oven door. 10. Bake for about 30 minutes, or until the crust is richly browned and firm to the touch. Allow the bread to cool completely. Make enough dough for four loaves, slightly less than 1 pound each. High Altitude (3500 to 6500 ft): No change.
Marketing Description	Gold Medal™ All Purpose Flour Unbleached. Premium Quality. Since 1880. Expertly Milled In The USA. Enriched. Presifted. Over 125 Years of Baking Success. Per 1/4 Cup Serving as Packaged. 100 Calories. 0g Sat Fat, 0% DV. 0mg Sodium, 0% DV. <1g Sugars. Net Wt 5 lb (2.26kg).
Other Description	The Gold Medal Standard. When our founding mill master C.C. Washburn braved the first Miller's International Exhibition in Cincinnati, Ohio, he took home more than the Gold Medal grand prize - he won a shiny new name. So over 125 years ago, we earned the right to be called Gold Medal™. And, we've gone on to become America's #1 selling flour brand. Every day we work to live up to our legacy. The standards of the mill that made Mill City live on. We blend the heartland's pure hard and soft wheat to make great, consistent flour that bakers count on. Based on Nielsen Sales Data ending April 1, 2015. Betty Crocker™. The Red Spoon Promise. The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. The author answers questions at breadin5.com. 1-800-345-2443 Mon.-Fri. 7:30 am - 5:30 pm CT. www.bettycrocker.com. www.goldmedalflour.com. © Jeff Hertzberg and Zoe Francois, adapted from The New Artisan Bread in Five Minutes a Day (St. Martin's Press). © General Mills.
Ecommerce Description	Gold Medal™ All Purpose Flour Unbleached. The standards of the mill that made Mill City live on. We blend the heartland's pure hard and soft wheat to make great, consistent flour that bakers count on.

Nutritions

Number Of Servings	about 75
Energy	100
Total Fat, g	0
Sodium, mg	0
Carbohydrates, g	22
Dietary Fiber, g	less than 1
Sugars, g	less than 1
Protein, g	3
Daily Percent Of Iron	6
Potassium, mg	40
Daily Percent Of Niacin	8
Daily Percent Of Riboflavin	6
Daily Percent Of Thiamin	10
Daily Percent Of Folic Acid	10