BREAD-FROM-A-BAG LOAF
"Bread-from-a-Bag is an unusual and fun way to involve even the smallest children in the making of dough for loaves or pizzas."
2 1/2 to 3 cups all-purpose flour, divided use
1 envelope Fleischmann's RapidRise Yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil
Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 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.
Heat 1 cup water and vegetable oil until very warm (120 to 130 degrees F); add to flour mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bag.
Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12x7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place in greased 8-1/2 x 4 -1 /2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Makes 1 loaf
Source: Fleishmann's Yeast
"Bread-from-a-Bag is an unusual and fun way to involve even the smallest children in the making of dough for loaves or pizzas."
2 1/2 to 3 cups all-purpose flour, divided use
1 envelope Fleischmann's RapidRise Yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil
Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 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.
Heat 1 cup water and vegetable oil until very warm (120 to 130 degrees F); add to flour mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bag.
Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12x7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place in greased 8-1/2 x 4 -1 /2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Makes 1 loaf
Source: Fleishmann's Yeast
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