Bread in a Bag
This yeast bread recipe is a great way to engage learners both young and old.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/12 of loaf
161
Calories
4g
Protein
27g
Carbs
4g
Fat
2g
Fiber
4g
Sugar
204mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
all purpose flour
2 cups · plus extra for kneading
whole wheat flour
1 cup
powdered milk, nonfat
3 tablespoons
sugar
3 tablespoons
salt
1 teaspoon
rapid rise yeast
1 tablespoon
vegetable oil
3 tablespoons
warm water, 120 to 130 °F
1 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Combine flour, whole wheat flour, yeast, sugar, salt and powdered milk in a one gallon resealable freezer bag. Squeeze upper part of bag to force out air and seal bag. Shake and work bag with fingers to blend ingredients.
- 3
Add oil and warm water to dry ingredients. Reseal bag. Mix by working bag with fingers until dough is completely mixed and pulls away from bag.
- 4
On a floured surface, knead dough 5 minutes or until smooth and elastic, adding flour as needed. Put dough back into bag and let it rest 10 minutes.
- 5
Shape dough on greased baking sheet or put into a 4x8 inch greased loaf pan. Cover with a clean cloth or plastic wrap and let rise until doubled in bulk.
- 6
Preheat oven to 350 °F and bake for about 30 minutes or until golden brown. (This may take between 25 and 45 minutes to bake.)
- 7
Remove from pan and cool on a wire rack or clean dish towel.
Source: USDA MyPlate Kitchen · Montana State University Recipes Montana State University Extension Nutrition Education Programs
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