Bread in a Bag

My sister, Mignon, recently taught this recipe to the girls in my Young Women group. It was such a fun activity! Mignon's bread making skills are really something to be admired. I wish you could all have a one-on-one bread class from her. The least I can do is give you a few of her recipes...with her permission of course.

Bread in a Bag
Makes 1 loaf

In a 1 Gallon freezer ziplock bag add:
1 cup wheat four
1 package yeast (or 1 Tbsp)
2 Tbsp sugar
3 Tbsp nonfat dry milk
1 tsp. salt

Zip and mix dry ingredients together. Then add:

1 cup hot water (hot enough that you can put your hand in it, but can't leave it there.)
3 Tbsp vegetable oil

Reseal bag, squeezing the air out, and work bag with your fingers until ingredients are mixed well. Then add:

1 cup white flour: Seal bag and work it in

1 cup white flour: add a little at a time, and work in until dough pulls away from the bag. Be careful not to add too much flour.

Turn out bag of dough onto a lightly floured surface. Knead the dough until it is smooth and elastic. Cover dough and let it rest for 10 minutes.

Roll out dough and form it into a loaf and place in a greased bread pan OR divide dough into three equal parts,roll into snakes, braid, and place on a greased cookie sheet. Spray top of dough with PAM, cover, and let rise 20 minutes or until double in size.

Bake at 375 degrees for 25 minutes or until golden brown. Remove from pan and cool on a wire rack.

Note from Mignon: I love this bread with 100% whole wheat flour. It makes great rolls as well. Just divide the dough into walnut size balls on a greased cookie sheet. Cover. Let rise until double, and bake.