Bread in a Bag

courtesy of Laurie Lautt, Montana State University Extension agent in Big Horn County

2 cups white bread flour
1 cup whole wheat flour
3 tablespoons powdered milk
3 tablespoons sugar
1 teaspoon salt
1 package Rapid Rise yeast
3 tablespoons vegetable oil
1 cup hot water (125 to 130 degrees F)
Extra flour to use during the kneading process

Combine white flour, whole wheat flour, yeast, sugar, salt and powdered milk in a 1 gallon heavy duty Ziploc freezer bag. Squeeze upper part of bag to force out the 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, until the dough is completely mixed and pulls away from the bag.

On floured surface, knead dough 5 minutes, or until smooth and elastic. Put dough back into bag and let it rest 10 minutes.

If working in teams, divide dough in half and shape. Let rise until double in bulk.

Bake at 350 for 20 to 30 minutes or until golden brown. Remove from pan and cool on wire rack or dish towels. 


Tips from an experienced "bread-in-a-bagger"

If you are interested in other bread recipes or activities related to making bread, check with your Extension agent about a book called Breads for 4-H. It is put out by Red Star Yeast and includes games, recipes, lesson plans and activities centered around bread. An excellent resource for a year-round bread project! Red Star has recently come out with several other books, including one to be used in the classroom. All are excellent.
--Laurie Lautt
MSU Extension Agent
Return to Bread in a Bag article in the Montana 4-H Clover