Oroweat Country Sliced Breads | White Sliced Bread

Country: White

Our country version of white bread has a lot of great taste to love!

UPC 7313000432c
0g Trans Fat No High Fructose Corn Syrup Low Fat
No Artificial Colors, Flavors - -
Find a Store Share

Oroweat® Country White Nutrition Facts

Nutrition Facts

Serving Size 1 slice (38g)

Servings Per Container 18

Calories 100

Calories from Fat15

Amount/Serving
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
140mg
6%
Total Carbohydrate
19g
6%
Dietary Fiber
<1g
3%
Sugars
2g
Protein
3g

Vitamin A 0% • Vitamin C 0% • Calcium 4% • 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], WATER, SUGAR, SOYBEAN OIL, YEAST, SALT, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), MONOGLYCERIDES, CELLULOSE GUM, CALCIUM SULFATE, GRAIN VINEGAR, DATEM, SOY LECITHIN, WHEAT GLUTEN, SOY, WHEY (MILK).
Blueberry Lemon French Toast
Ingredients (6 servings)
  • French Toast:
  • 6 slices Oroweat White®
  • 2 eggs
  • ½ cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Blueberry lemon syrup (recipe follows)
  • Blueberry Lemon Syrup:
  • 2 cups blueberries
  • ⅓ cup + 2 tablespoons water, divided
  • ¼ cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
Directions

French Toast Directions:

  1. Whisk the eggs, milk, lemon juice, sugar and vanilla in a shallow bowl. Soak the bread in the egg mixture, one slice at a time.
  2. Melt butter in a nonstick skillet over medium-low heat. Fry soaked bread slices, 1-2 at a time, until golden brown on both sides. Serve topped with warm blueberry lemon syrup.

Blueberry Lemon Syrup Directions:

  1. Combine blueberries, ⅓ cup water, sugar and lemon juice in a small saucepan over medium-high heat. Bring to a boil then lower heat and gently simmer.
  2. In a small bowl, combine the cornstarch with 2 tablespoons water and whisk until smooth. Stir into the blueberry mixture and continue to simmer until the sauce thickens enough to coat the back of a metal spoon. Cover pan and remove from heat until ready to serve.
Share