Bread in a Bag 4th grade Williston school

By prairiemama

Found another recipe I saved from school days. I think this one is Amy's recipe.


Photo:tcbaird, bigoven.com

Ingredients

• 2 cups flour
• 1 package rapid rise yeast
• 3 tablespoons sugar
• 3 tablespoons dry milk
• 1 teaspoon salt
• 1 cup hot water (125-130)
• 3 tablespoons oil
• 1 cup whole wheat flour
• Combine 1 cup flour, undissoved yeast, sugar, dry milk and salt in a 1-gallon Ziploc freezer bag.
• Squeeze upper part of bag to force air out.
• Shake and work with fingers to blend ingredients.
• Carefully add hot water and oil to bag.
• Reseal; mix by working bag with fingers.
• Add whole wheat flour; reseal bag and mix thoroughly. Gradually add enough remaining flour to make stiff dough that pulls away from bag

Preparation

Step 1

On floured surface, knead dough 2-4 minutes, until smooth and elastic.
Cover dough; rest 10 minutes.
Roll dough into a 12x7 inch rectangle. Roll up from narrow end. Pinch edges and ends to seal.
Place in greased loaf pan.
Let rise till double-45 minutes to 1 hour.
Bake at 375 for 25 minutes or till golden brown