Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread.

Provides the majority of the starches, proteins, and essential nutrients for the formation of the dough, which is the foundation of leavened bread.

Imparts flavor, adds texture and nutrition to the loaf.

Triggers all natural chemical processes by hydrating the ingredients in the formation of the dough.

Gives leavened bread it's flavor characteristic and crumb texture. Without baker's yeast, you'd have flat bread.

Gives leavened bread it's flavor characteristic and crumb texture. Without baker's yeast, you'd have flat bread.

When mixed with water, gives the dough extra elasticity to hold the gas created by yeast fermentation which allows the bread to rise.

When mixed with water, gives the dough extra elasticity to hold the gas created by yeast fermentation which allows the bread to rise.

Imparts flavor, controls fermentation, and strengthens the dough. Salt makes your Naked Bread tasty and pretty.

Imparts flavor, feeds the yeast, and contributes to crust color. It helps create the beautiful crust, texture, and delicious taste.

Imparts flavor, feeds the yeast, and contributes to crust color. It helps create the beautiful crust, texture, and delicious taste.

Imparts flavor, feeds the yeast, and lends to freshness as it retains moisture in the finished product. It's what makes our Honey Wheat perfectly sweet.

Imparts flavor, feeds the yeast, and lends to freshness as it retains moisture in the finished product. It's what makes our Honey Wheat perfectly sweet.

Imparts flavor, adds texture and moisture to the loaf.

Gives the bread a rich flavor as well as softens the crumb structure (bread texture). As an added bonus it aids in slicing. Bread and butter, the perfect match!

Gives the bread a rich flavor as well as softens the crumb structure (bread texture). As an added bonus it aids in slicing. Bread and butter, the perfect match!

Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.

Helps the flour rise and is a natural preservative. It allows our bread to reach lofty heights and last longer.

Gives the bread a rich flavor and softens the crumb structure (bread texture).

Used to help dough withstand the process of baking and also to improve the finished product quality.

Helps the dough to develop by helping the yeast react faster and strengthening the dough resulting in better loaf volume and softness. Because it is used for a specific affect on the dough, the Food and Drug Administration requires us to list it as a dough conditioner.

Used in baking to enrich as a nutrient and is essential for converting food into fuel!

Another nutrient in the lineup, supports oxygen balance throughout the body.

A nutrient essential to breaking down carbohydrates, aides in digestion.

Added nutrient that can support healthy skin and supports maintaining and building body tissue.

Helps the body convert carbohydrates into fuel!

1. Take a circle cookie cutter and cut out as many Naked Bread circles as desired.
2. Use a rolling pin to roll the bread flat.
3. Spread your favorite peanut butter on top of bread.
4. Rinse all fruit.
5. Take your strawberries and remove the hull, then cut the strawberries in half.
6. Place strawberries, blueberries and raspberries in the middle of the peanut butter bread.
7. Fold bread in half like a taco shell. Enjoy!

1. Take your 6 slices of Naked Bread and cut off the crusts. Use rolling pin to flatten bread.
2. Cut cheddar and Swiss cheese into quarters.
3. Place 2 squares of cheddar(they can overlap) and 2 squares of Swiss cheese(they can overlap too) on a slice of flattened Naked Bread.
4. Brush edges of Naked Bread with egg wash.
5. Take another slice of flattened Naked Bread and press down the edges using a fork until edges are sealed.
6. In a frying pan, heat 1 tablespoon of butter until melted on medium heat. Place Naked Bread ‘Raviolis’ in the pan and cook for about 3 minutes on each side until golden and crispy. Repeat above steps for remaining slices of Naked Bread.
7. Remove from heat and serve immediately with your favorite tomato soup.
8. Enjoy!

1. Toast 2 slices of Naked Bread.
2. Spread goat cheese on both slices.
3. Cut ½ avocado into slices and place on sandwich slice.
4. Place alfalfa sprouts on top of avocado.
5. Place sliced cucumbers on top of alfalfa sprouts and place remaining slice on top. Enjoy!

1. Preheat oven to 375°F. Lightly grease sheet pan with butter or cooking spray.
2. Use a biscuit cutter or the rim of a cup to cut-out the center of each slice of bread. Set the cut-out bread circles aside (perfect for dipping into the egg).
3. Place the slice of bread along with the cut-out piece on the sheet pan.
4. Crack one egg into the center of each toast.
5. Cook in the oven for 10 – 12 minutes, or until egg whites are set.
6. Garnish with ham and parsley. Season with salt and pepper to taste.
7. Serve immediately and enjoy!

1. Have your favorite guacamole recipe prepped and ready.
2. Cut tomato into slices.
3. Fry egg in pan until yolk is desired runniness.
4. Toast 2 slices of Naked Bread 8 Grain to desired perfection.
5. Spread guacamole onto the slices of bread.
6. Top with the sliced tomatoes.
7. Add fried egg on top.
8. Season with salt and pepper to taste. Enjoy!

1. Preheat oven to 375 degrees.
2. Cut slices of Naked Bread into quarters.
3. In a bowl, mix together cinnamon and sugar and add the Naked Bread quarters. Toss well.
4. Place the Naked Bread quarters coated in cinnamon and sugar into a bundt pan.
5. Melt butter and brown sugar together in microwave and pour over the Naked Bread quarters in the bundt pan.
6. Bake for 25 minutes and let cool 15 minutes. Remove Monkey Bread from bundt pan place on serving plate.
7. While Monkey Bread is cooking, mix together confectioners’ sugar, butter and vanilla in a bowl.
8. Begin to add milk while stirring until glaze is to desired thickness.
9. Spread icing over Naked Bread Monkey Bread and enjoy!

1. Cut Naked Bread into small squares or rectangles. Set aside.
2. In a medium bowl, or a measuring cup with a spout, combine the coffee and vanilla, and stir. Set aside.
3. In a stand mixer or a large bowl using a hand mixer, mix together mascarpone cheese, powdered sugar, and vanilla. Set aside.
4. Assemble the parfaits – Set out six parfait glasses or six 6-8 ounce juice glasses.
5. Place one layer of Naked Bread pieces on the bottom of each glass, allowing bread to overlap in order to cover bottom of the glass.
6. Slowly pour about 1 tablespoon or more of the coffee mixture over each. You want to make sure the coffee mixture touches all of the bread pieces without completely soaking the bottom layer.
7. Spread about 2-3 tablespoons of the mascarpone mixture evenly over the coffee-soaked bread layer, so that it covers the bread.
8. Sprinkle about 1 teaspoon of mini chocolate chips over the mascarpone layer.
9. Repeat first three layers – bread, coffee, mascarpone – one more time.
10. Top each parfait with whipped cream, a small sprinkle of sifted cocoa powder and some mini chocolate chips. Enjoy!

1. Combine all ingredients for the cream cheese topping and mix thoroughly. Set aside.
2. Repeat step 1 for cinnamon filling and set aside.
3. Prepare the egg mixture by slightly beating the egg. Add the milk and mix well.
4. Combine all ingredients for the coating and set aside.
5. Remove crusts from Naked Bread slices with a knife. Roll the Naked Bread flat with a rolling pin.
6. Spread ½ to ¾ tbsp. worth of cinnamon filling onto the bread and roll up.
7. In a non-stick frying pan, heat a tbsp. of butter on low to medium heat. Dip the roll-ups into the egg mixture and place on the frying pan. Depending on the size of the pan you can do 4 to 5 at a time. Turn the roll-ups every 30 to 45 seconds or until a slight golden brown on one side.
8. Remove from pan when all sides are golden brown and immediately place in the coating mixture.
9. You can use the cream cheese topping to drizzle over the roll-ups or for dipping.

1. Cut loaf into cubes and arrange evenly on a 9 x 13 pan.
2. Mix together eggs, milk, heavy cream, sugar and vanilla into a bowl. Pour evenly over bread.
3. Mix together flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix until crumbly.
4. Cover your pan with plastic wrap, put mix in a plastic bag and refrigerate both overnight.
5. Remove pan from fridge when you're ready. Preheat oven to 350 degrees.
6. Sprinkle butter crumble mixture evenly over the bread. Bake for 45-60 minutes, until browned.
7. Let it rest for 10 minutes before slicing. Enjoy!

1. Prep ingredients: wash and slice tomato, separate and wash basil leaves, slice mozzarella cheese
2. Heat a pan over medium heat
3. Butter one side of each slice of bread.
4. Once the pan is hot enough (test by flicking a drop of water on the pan – it should lightly sizzle), place the slice of bread butter side down and top with mozzarella, tomato and basil. Drizzle balsamic glaze over the top.
5. Once bottom of bread is browned to desired level and cheese is melted remove from pan, serve and enjoy!

• Note: Balsamic glaze can be made by simmering balsamic vinegar over low heat with a little bit of sugar mixed in for about 20 minuntes.

1. Brown the ground beef in a pan on medium heat.
2. Add garlic and pepper and cook until peppers soften.
3. Preheat oven to 350 degrees.
4. Add all sauce ingredients and stir until full integrated.
5. Reduce heat and simmer for 10-15 minutes until thickened.
6. Serve on toasted Naked Bread Hamburger buns with plenty of napkins. Enjoy!