Oroweat Country Sliced Breads | Country Buttermilk Bread

Country: Buttermilk

This bread is made with real buttermilk for a rich, delicious taste and just a hint of sweetness.

UPC 7313000125c
0g Trans Fat No High Fructose Corn Syrup Low Fat
No Artificial Colors, Flavors - -
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Oroweat® Country Buttermilk Nutrition Facts

Nutrition Facts

Serving Size 1 slice (38g)

Servings Per Container 18

Calories 100

Calories from Fat10

Amount/Serving
% Daily Value*
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
135mg
6%
Total Carbohydrate
20g
7%
Dietary Fiber
< 1g
3%
Sugars
3g
Protein
3g

Vitamin A 0% • Vitamin C 0% • Calcium 6% • Iron 6% Thiamin 10% • Riboflavin 6% • Niacin 6% • Folic Acid 8%

Check your packaging label for the most up to date nutritional information.

*Percent(%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories2,0002,500
Total FatLess than65g80g
Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2,400mg2,400mg
PotassiumLess than3,500mg3,500mg
Total Carbohydrates300g375g
Dietary Fiber25g30g

Ingredients

UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], BUTTERMILK, SUGAR, WATER, YEAST, SOYBEAN OIL, SALT, WHEAT GLUTEN, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MONOGLYCERIDES, CALCIUM SULFATE, CELLULOSE GUM, DATEM, SOY LECITHIN.
Spicy Egg Skillet
Ingredients (4 servings)
  • 4 slices Oroweat Buttermilk® ® Bread, toasted
  • 1 tablespoon olive oil
  • ¼ cup onion, chopped
  • ½ –1 cup tomato sauce
  • ½ teaspoon minced garlic
  • ⅛ teaspoon red pepper flakes (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons fresh parsley, chopped and divided
  • 2 eggs
  • ⅛ cup Parmesan cheese, grated
Directions

1. Heat olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until tender. Stir in the tomato sauce, minced garlic, red pepper flakes (if using), salt and pepper. Sprinkle in 1 tablespoon parsley and cook until mixture begins to thicken (approximately 5 minutes).

2. Crack eggs into 2 small bowls. With a large spoon, make 2 indentations in the tomato mixture and pour 1 egg into each indentation.

3. Sprinkle with Parmesan cheese and cover skillet. Cook until egg whites are set and yolks are cooked to desired level of doneness.

4. Sprinkle with remaining parsley and serve with toasted bread.

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