BREAD IN A BAG

By ldelmas

Ingredients

• Mix in a heavy-duty (freezer) plastic bag:
• 1 Two-gallon, heavy-duty freezer bag
• 1 Twist tie
• 1 Quart-size plastic bag with 2 cups of all-purpose flour
• 1 Quart-size plastic bag with 2 cups of whole wheat flour. NOTE: To measure flour accurately, first stir the flour, and then spoon it into a measuring cup intended for dry ingredients and level with a knife.
• Two teaspoons of salt in a disposable container, such as a sandwich bag, small paper/plastic cup
• One package active dry yeast or fast-rise yeast (2 1/4 teaspoons)
• Two tablespoons sugar in small disposable cup or bag
• One tablespoon of vegetable oil, in small disposable cup, etc.,.
• 3 Disposable mini-loaf pan, 5 x 3 inches
• 3 One-gallon plastic bag, for transporting bread home
• Recipe for Easy Wheat Bread
• 1/2 cup all-purpose flour
• 1 package active dry yeast or fast-rise yeast
• 1 tablespoon sugar
• 1/2 cup warm water (105° to 115°F)
• Close bag, release air and work with fingers until completely blended. Let rest 15 minutes.
• Open the bag and add:
• 1 tablespoon sugar
• 2 cups whole wheat flour
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 1 cup all-purpose flour
• 3/4 cup warm water (105° to 115°F)
• Mix well until the dough pulls away from the sides of the bag–about 5 minutes.

Preparation

Step 1

Mix well until the dough pulls away from the sides of the bag–about 5 minutes.

Turn dough out onto a lightly floured surface and knead 5 to 6 minutes. Knead in just enough flour to make a soft dough; it should be a little sticky. If too much flour is added, the final product will be dry and low-volume. Divide dough into thirds. Cover with plastic bag. Let rest 10 minutes.

Press the dough out flat with fingertips into a 4 x 6-inch rectangle. Beginning at a short end, roll the rectangle up tightly like a sleeping bag. With fingertips, pinch the edge to the rest of the dough forming a seam. Fold over the two ends and pinch.

Place dough, seam-side down, in pan.
Cover with bag and let rise until doubled, about 45 to 60 minutes. Bake in a preheated 350°F to 375°F convection oven 15 to 18 minutes; or in a 400F conventional oven for 30 to 35 minutes.

Remove from pans; cool on wire rack.