Hillbilly Old Fashioned Bread - 20oz (2024)

FAQs

What kind of bread is hillbilly bread? ›

Description. A soft bread for those who like the smooth texture of a white bread and the health benefits of multigrain, Hillbilly Bread is the best of both worlds. This multigrain bread has 1.5 grams of whole grains in two slices! Make healthier sandwiches that your kids will love to eat, and you'll love to serve.

1 serving of hillbilly, old fashion multigrain bread (Roush Inc.) contains 140 Calories. The macronutrient breakdown is 76% carbs, 10% fat, and 14% protein. This is a good source of riboflavin (b2) (131% of your Daily Value).

Order Sunbeam White Bread from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.

In 1963, Roush Bakery Products developed a recipe for the first multigrain bread, trademarked as Hillbilly. Licenses to produce and market the bread were sold to other baking companies, including the bakers of Country Hearth.

Blend flour, sugar, salt, baking powder, soda, spices and butter. Set aside 1 cup of the mixture for crumb topping. Add buttermilk and eggs and blend until smooth. (Do this by hand.)

Is it Milk Free? No. This product is not milk free as it lists 1 ingredient that contains milk.

Bread is high in carbs, low in micronutrients, and its gluten and antinutrient contents may cause issues for some people. Still, it's often enriched with extra nutrients, and whole-grain or sprouted varieties may bestow several health benefits. In moderation, bread can be enjoyed as part of a healthy diet.

Product details Reach for Sunbeam® Old Fashioned White Bread and know you'll have quality. Each enriched loaf of bread is soft, scrumptious and perfect for sandwiches.

Some attribute the demise of the bread machine to the fact that cooks were just disappointed by their results. Lara Pizzorno, the author of Bread Machine Baking, chalked it up to food snobs who regarded the machine as “the electric equivalent of The Bridges of Madison County” in a 1996 article in The New York Times.

In 1955 it was bought by the New Bedford Baking Company. In 1994 it was purchased by My Bread Baking Company, in 1996 First Citizens' Federal Credit Union purchased it and in 1998 it was resold to St. Louis based company Earthgrains. When it closed its doors in 2005, it employed approximately 180 people.

What are the ingredients in hillbilly bread? ›

Enriched Flour [Unbleached Wheat Flour, Malted Barley Flour, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Niacin (Vitamin B3), Folic Acid], Water, Yeast, High Fructose Corn Syrup, Wheat Bran, Wheat Gluten, Soybean Oil, Whole Grain Wheat Flour, Molasses, Whole Grain Rolled Oats, Salt, Rye ...

Wonder bread is impossibly soft and pillowy, and that's because of the process used to make it: The flour is treated and softened, and other special chemicals prevent it from drying out.

On August 28, 2007, Interstate Bakeries announced it would soon end production of Wonder Bread in the Southern California market, leading to a loss of 1,300 jobs. This was due to a decline in sales, as Southern Californians in particular were partial to whole-grain breads and "premium" loaves.

This organic sandwich bread is made with 5 super grains (quinoa, rye, spelt, millet and barley). Make breakfast epic with the garlic and oniony deliciousness you want and the killer texture you love.

Ezekiel bread is a whole-grain product. Whole grains are better to have in your diet than highly processed grains, such as white flour. In addition to wheat, Ezekiel bread contains barley, lentils, spelt, millet, and soybeans.

Pumpernickel (English: /ˈpʌmpərnɪkəl/; German: [ˈpʊmpɐˌnɪkl̩]) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").

The Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais.