BREAD IN A BAG

by Sheryl

Bread in a bag is a common way to make a fast loaf of white bread. You measure milk, yeast, and some all-purpose flour into a big zip-top container, and your tiny sub-chef kneads the ingredients into a gluey dough, which is then turned into a basic sandwich loaf with a tightly sealed jar.

The majority of these recipes use fast or quick growing yeast (and many of them) so that the loaf can be made in less than two hours from baking to buttering. There is also a guarantee that since this bread can be conveniently measured and mixed in a container, the majority of your children can do their jobs independently without a mess. Small children and big children would learn to make their loaf of bread. I enjoyed baking this and I hope you too.

Ingredients:

3 c all-purpose flour, divided
3 tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 tbsp olive oil or vegetable oil
1½ tsp salt

Directions:

1. Place 1 C flour, sugar and yeast in a resealable plastic bag, and add to warm water.

2. Squeeze air from and seal the container.

3. Squish with the hands until well combined.

4. Let it rest at room temperature for 10 minutes. Bubbles are set to shape.

5. Put in 1 C of flour, oil, and salt and open the jar.

6. Seal bag and squish again until well blended.

7. Add the last cup of flour, and proceed to blend until well combined.

8. Take the dough from the bag and placed it on a surface that is gently floured.

9. Knead before smooth or for 5-10 minutes.

10. Divide the dough into half and put in a grated mini loaf pan per half. Or make only one wide loaf

11. Cover with a towel, and give about 30 minutes to develop.

12. Bake for 25-30 minutes in a 375-degree oven, or until golden brown.

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