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A bit of flour, potatoes, carrots, onions, garlic, cheese and cracked black pepper make this Shepherd’s Panbread a meal in itself. Cook in a hot skillet or camping oven.
In a bowl, combine ½ rounded cup bread mix with ¼ cup water. Mix thoroughly. Dough will be stiff. With wet fingertips, spread and pat half the dough into bottom of a non-stick skillet—oil is optional. Turn heat on LOW. Cover. Bake approximately 10 minutes or until top loses its sheen and bottom is golden brown. Flip. Brown. Bake the remaining dough as above. Serve.
(Oven: Bake at 375° for 10 - 15 minutes.)
Makes two 5" flatloaves (2 standard servings).
| Ingredients: Organic Unbleached Wheat Flour, Organic Parmesan Cheese (milk, salt, cheese cultures, enzymes), Organic Carrots, Organic Onions, Barron Flour Mill Baking Powder (aluminum/sodium/gluten-free, made w/non-GMO organic rice starch), Organic Sucanat ® (dehydrated cane juice), Organic Potato Flakes (potatoes, mono- & diglycerides, citric acid), Sea Salt, Organic Garlic, Baking Soda and Cracked Black Pepper | | | | | Servings: |  | | | Preparation: |  Some cooking required | | | Dietary: |  Certified Organic | | | Dietary: |  Vegetarian | | | Weight: | 20 lbs. | | | Calories: | 140 | | | Fat: | 1.5 g. | | | Cholesterol: | 5 mg. | | | Sodium: | 390 mg. | | | Carbohydrate: | 26 g. | | | Fiber: | 0 g. | | | Sugar: | 2 g. | | | Protein: | 5 g. | | | | | Be the first to rate this product. Click here | | | |
MJF Organic Bulk Shepherds Panbread
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