Bread Making In A Bag (Williston schools)

By prairiemama

I think all of my kids brought home a loaf of this bread when they were at Rickard School




Photo: allrecipes.com,southernbelle

Ingredients

• Part 1:
• 1 cup flour
• 2 package active dry yeast
• 1 cup warm water( 105-115)
• 2 tablespoons honey
• Part 2:
• Add:
• 1 1/2 cups warm water
• 2 tablespoons honey
• 1/4 cup dry milk
• 2 tablespoons vegetable oil
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour

Details

Servings 2
Preparation time 60mins
Cooking time 80mins

Preparation

Step 1

Part 1:
1. Combine in a 2 gallon heavy duty freezer bag
2. Squeeze upper part of bag to force out air.
3. Close top of bag tightly. Rest bag on table; mix by
working bag with fingers about 20 seconds or until all
ingredients are completely blended.
4. Let bag rest 20 minutes

Part 2:

(Mix by working bag with fingers)
1. Add 3 ½ cups whole wheat flour; mix thoroughly.
2. Gradually add the all purpose flour until a stiff dough
is formed, about 2 ½ cups,or until dough pulls away
from the bag.
3. Turn dough out onto floured surface.
4. Divide dough in half.
To knead: Fold dough toward you.
Press down
Push dough away with the heels of hands
Rotate ¼ turn; repeat
5. Knead each half 5 minutes or until dough is smooth
and elastic. Add more flour if necessary.
6. Cover with plastic bag. Let rest 10 minutes.
7. Flatten dough into a 12x7-inch rectangle.
8. At narrow end fold corners to center to form a point.
Beginning with point, roll dough tightly to seal.
9. Press dough at each end to seal and fold ends under.
10.Place seam side down in greased 8x4-inch loaf pan. 11.Repeat with second loaf.
12.Cover loosely with plastic bag and let rise in a warm
place for 45-60 minutes or until doubled. Uncover. 13.Bake in a 350 oven for 20 minutes or until deep
golden brown.
14.Remove from pan right away.
15.Cool on wire rack.
Makes 2 loaves