Arnold 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 7341000381
0g Trans Fat No High Fructose Corn Syrup Low Fat
No Artificial Colors, Flavors - -
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Arnold® Country Buttermilk Nutrition Facts

Nutrition Facts

Serving Size 1 slice (43g)

Servings Per Container 16

Calories 120

Calories from Fat10

Amount/Serving
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
22g
7%
Dietary Fiber
< 1g
3%
Sugars
3g
Protein
4g

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

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, CELLULOSE GUM, DATEM, SOY LECITHIN, CALCIUM SULFATE.
Spicy Egg Skillet
Ingredients (4 servings)
  • 4 slices Arnold 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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