Bread in a Bag
Makes:
12 servings
This yeast bread recipe is a great way to engage learners both young and old.
Ingredients
- 2 cups all purpose flour (plus extra for kneading)
- 1 cup whole wheat flour
- 3 tablespoons powdered milk, nonfat
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon rapid rise yeast
- 3 tablespoons vegetable oil
- 1 cup warm water, 120 to 130 °F
Directions
- Wash hands with soap and water.
- Combine flour, whole wheat flour, yeast, sugar, salt and powdered milk in a one gallon resealable freezer bag. Squeeze upper part of bag to force out air and seal bag. Shake and work bag with fingers to blend ingredients.
- Add oil and warm water to dry ingredients. Reseal bag. Mix by working bag with fingers until dough is completely mixed and pulls away from bag.
- On a floured surface, knead dough 5 minutes or until smooth and elastic, adding flour as needed. Put dough back into bag and let it rest 10 minutes.
- Shape dough on greased baking sheet or put into a 4x8 inch greased loaf pan. Cover with a clean cloth or plastic wrap and let rise until doubled in bulk.
- Preheat oven to 350 °F and bake for about 30 minutes or until golden brown. (This may take between 25 and 45 minutes to bake.)
- Remove from pan and cool on a wire rack or clean dish towel.
Montana State University Recipes
Montana State University Extension
Nutrition Education Programs
