WEST DES MOINES, Iowa — Hy-Vee here has introduced Breaking Stone Breads, a line of private-label artisan breads. The breads are available in more than two dozen flavors, including French, Garlic Crown, Asiago Cheese Focaccia and Vienna. Baked in Hy-Vee’s own bakeries, each bread is given the proper fermentation time, usually at least 12 hours, to create a flavorful hearty loaf of bread, according to Hy-Vee. “They are baked with high heat and steam that seals the bread and naturally ...
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