Bread-Bakers v109.n040.5

This soft wheat is good for biscuits but also other quick breads like 
cakes, pie crust, cookies, brownies, muffins, scones. It is lower in 
protein content and will have a lower gluten structure to make a 
light and tender crumb in comparison to bread flour which produces a 
chewier crumb for classic artisan bread. I found some recipes on 
their website at <http://www.whitelily.com> so check them out. Hope this helps.

Reginald Beck
Fearless Bread
Federal Way, WA
www.fearlessbread.com=20