Bread in a Bag
Servings:
12 slices
Ingredients:
2 cups all-purpose flour
1 package rapid-rise yeast
3 Tablespoons sugar
3 Tablespoons nonfat dry milk
1 teaspoon salt
1 cup hot water (125 to 130 degrees F)
3 Tablespoons vegetable oil
1 cup whole wheat flour
Boiling water
Directions:
- Combine 1 cup all-purpose flour, undissolved yeast, sugar, dry milk, and salt in the 1-gallon heavy duty freezer bag with zipper-lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
- Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers. Add whole wheat flour; reseal bag and mix thoroughly. Gradually add enough remaining all-purpose flour to make a stiff dough that pulls away from bag.
- On floured surface, knead dough 2 to 4 minutes, until smooth and elastic.
- Cover dough; rest 10 minutes. After 10 minutes, roll dough to 12 x 7-inch rectangle. Roll up from narrow end. Pinch edges and ends to seal.
- Place in oiled 8 ½ x 4 ½ x 2 1/4-inch glass loaf pan; cover. Place large shallow pan on counter half filled with boiling water.
- Place baking sheet over shallow pan; let dough rise 20 minutes or until double in size. At this point, bread can be taken home to be baked at 375 degrees F for 25 minutes or until done. Remove from pan and cool on wire rack. Slice with serrated knife to serve.
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