Bread in a Bag
2 1/2 to 3 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil
Combine 1 cup flour, undissolved yeast, sugar, dry milk, and
salt in a 1-gallon, heavy duty freezer bag with zipper-lock.
Squeeze upper part of bag to force out air. Shake and work bag
with fingers to blend ingredients.
Heat water and vegetable oil until very warm (120 F to 130 F);
add to flour mixture. Reseal bag; mix thoroughly by working bag
with fingers. Gradually add enough remaining flour to make a
stiff batter that pulls away from the bag.
Remove dough from bag; knead on lightly floured surface until
smooth and elastic, about 8 to 10 minutes. Cover; let rest 10
Roll dough to 12 x 7-inch rectangle. Beginning from short end,
roll up tightly as for jelly roll. Pinch seam and ends to seal.
Place in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise
in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 30 to 35 minutes or until done. Remove from
pan; cool on wire rack.
Makes 1 loaf
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Fleischmann's Yeast.