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White Bread

Let Rhodes Bake-N-Serv™ White Bread fill your home with the aroma of fresh baked bread. This White Bread gives you the true aroma, flavor and texture of homemade yeast breads. And as an added benefit Rhodes flash freezes all of their dough, so no preservatives are used. Rhodes Bake-N-Serv™ White Bread is available in packages of 3 and 5 loaves per bag.

Baking bread successfully


Place in the center of a sprayed one-pound loaf pan and cover with sprayed plastic wrap

Thaw 1-2 hours

Rise until 1” above pan

Bake 20-25 minutes


Thawing tips

  1. Bread can be thawed overnight in the refrigerator (8-12 hours).
  2. Do not thaw bread in the microwave.
  3. During thawing and rising phase, always cover frozen dough with plastic wrap that has been sprayed with non-stick cooking spray. Carefully remove plastic wrap before baking.


Rising tips

  1. Bread will rise slowly in a cold kitchen. The optimal temperature for the bread to rise is around 80-90 degrees F.
  2. Recommended bread pan size is 8 ½” X 4 ½” X 2 ½”. Different sized bread pans may cause the bread to fall.
  3. If your bread should rise too much, you may take the dough out of the pan, punch it down, reshape it, and place it back in the pan to rise again.


Baking tips

  1. When using a glass pan, lower the temperature 25 degrees F.
  2. When using a convection oven, lower the temperature 25 degrees F.

Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil and/or Canola Oil, Salt, Malt, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic
Acid, Enzyme (added for improved baking)

CONTAINS: WHEAT, SOY
Individuals with food allergies: This product is manufactured in a facility that processes foods containing wheat, milk, soy, and seeds. Rhodes does not use any tree nuts, peanuts, meat, fish, or shellfish.
Nutrition Facts
Serving Size 1-1” slice 1.8 oz (50g)
Servings Per loaf 9
Serving Per Package 45
Amount Per Serving Roll
Calories 130
Calories from Fat 15

% Daily Value *
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 230mg 10%
Total Carbohydrate 24g 8%
Dietary Fiber less than 1g 3%
Sugars 2g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 8%
Folic Acid 11%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Recommended pan: 8 1/2” x 4 1/2” x 2 1/2” (1lb. loaf pan)

Regular Method - 5 to 8 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Refrigerator Method - 8 to 16 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350°F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Speed Method * - 2 to 4 hours (gas oven slightly longer)
1. Coat a loaf pan with non-stick coking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200°F, then turn oven off.
2. Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest oven rack. Place dough in warm, moist oven. Let dough rise 2 to 4 hours, until dough is 1” above pan. Check every 20 minutes after first hour to make sure dough does not rise too high. Remove pan of water and bread.
3. Preheat oven to 350°F. Return bread to oven. Bake 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.

Convection Oven: Lower baking temperature to 325°F. Bake bread 20-25 minutes.

*Speed Method Thaw may make bread less smooth on top. Flavor is unaffected. Best appearance is achieved using the Regular Method.