Bread in a Bag

60 min · Serves 12

Based on a recipe from Montana State University Recipes Montana State University Extension Nutrition Education Programs, via USDA MyPlate Kitchen

What goes in

• 2 cupsall purpose flour
• 1 cupwhole wheat flour
• 44.4 mlpowdered milk, nonfat
• 44.4 mlsugar
• 4.9 mlsalt
• 14.8 mlrapid rise yeast
• 44.4 mlvegetable oil
• 1 cupwarm water

How to cook it

1. Mix the all-purpose flour, whole wheat flour, yeast, sugar, salt, and powdered milk inside a large gallon-sized freezer bag.
2. Squeeze the air out of the bag, seal it, and shake or massage the bag to combine the dry ingredients.
3. Pour the oil and warm water into the bag, reseal it, and knead the contents with your fingers until the dough forms and pulls away from the sides of the bag.
4. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic, adding extra flour if it is too sticky.
5. Place the dough back into the bag and let it rest for 10 minutes.
6. Shape the dough into a loaf and place it into a greased 4x8 inch loaf pan or onto a greased baking sheet.
7. Cover the dough with a cloth or plastic wrap and let it rise until it has doubled in size.
8. Heat your oven to 350 °F and bake the loaf for 25 to 45 minutes, or until the crust is golden brown.
9. Take the bread out of the pan and let it cool on a wire rack or a clean towel.

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