Instructions: Makes 8 or 4 lbs.

Store in covered container at room temperature. To measure baking mix, pile lightly into a cup and level off with spatula.

Options:
1. Replace 1/3 of the white flour with whole wheat flour.

2. Add 2 c. untoasted wheat germ to large recipe, 1 c. to small recipe.

3. Replace 3 c. flour in large recipe or 1 1/2 c. flour in small recipe with soy flour.

4. Dry milk powder in the mix is optional, but assures higher protein products.

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