Bread in a Bag is simple, easy and fun! It's a great way to introduce new bakers and kids to making homemade bread. I helped teach a group of 8-10 yr. old girls at church how to make this bread. The girls worked in pairs, helping each other measure, mix and hold the bag open. It worked out great because each bag makes two loaves. We put the loaves in aluminum bread pans and each girl took one home to bake and share with their family.
Here's the recipe and instructions. Get ready to change your mind about homemade bread. It can be simple and fun!
Ingredients (printable recipe)
5 Cups bread flour (all-purpose works, too)
1 Tablespoon rapid rise yeast
3 Tablespoons sugar
1 1/4 teaspoons salt
3 Tablespoons butter
2 Cups water (130 degrees F.)
cooking spray
Directions
1. In a gallon zippered plastic bag, mix 2 cups flour, yeast, sugar and salt.
2. Add water and butter. Seal the bag and knead the bag with fingers to blend ingredients.
3. Add 2 cups flour and work until well blended. Add remaining flour, knead until dough forms and doesn't stick to the bag (you may need to add some additional flour and continue to mix until dough doesn't stick to bag).
4. Turn dough out onto lightly floured surface. Knead 15-20 times until smooth and elastic. Spray dough with cooking spray; cover with plastic wrap; let rest 10 minutes or until dough passes ripe test (see notes).
5. Punch dough down. Cut dough into two equal portions. Shape dough loaves by rolling the dough with a rolling pin into a 10x6 rectangle forcing out the air bubbles.
6. Beginning with the 6" inch edge, roll the dough tightly toward you in a jelly roll fashion, Push the roll into the dough as you roll to prevent any holes from forming. Seal by pinching the edge and the roll together with your fingers. Place seam side down in a loaf pan, coated with cooking spray
7. Spray top of loaf with cooking spray and cover with plastic wrap. Let rise in a warm, draft free place until doubled in size, about 20-30 minutes.
8 Bake at 375 degrees F. for 25-30 minutes or until done. Remove from pans; cool on wire racks.
Yield: 2 standard loaves (8 1/2 x 4 1/2 x 2 1/2)
Notes: Ripe test is to gently press two fingers about 1/2" into the dough and remove quickly. If the impression you make remains, the dough is ready for shaping.
Sources: Idea found at Blissful Roots and Recipe found from Utah State University Extension Program, Yeast Breads in a Bag (PDF file)
My own daughter was one of the girls in the group from church. She enjoyed making this bread. There's just something special about making your own loaf of bread! This bread didn't last long. We ate this bread for breakfast with butter, honey and jam. We all told her how delicious it was! Definitely 5 stars for taste and easiness. I've made this recipe 5 times now and each time it turns out delicious and it doesn't leave you with a really big mess to clean up. I plan on making this often now that fall and baking season has arrived!
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