Saturday, March 13, 2010

Bread in a Bag

We are going to make bread in a ziplock bag along with homemade butter. This will be the first time we have made a yeast bread without using the bread machine. Hope it goes well!

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • warm water
  • 2 tablespoons sugar
  • 1 package yeast (2 1/4 teaspoons) quick
  • rise yeast will spead the process
  • 2 teaspoons salt
  • 1 tablespoon oil
In a one-gallon (heavy-duty) Ziploc bag, mix:
1/2 cup all purpose flour
1 pkg. or 2-1/4 teaspoons yeast
1/2 cup warm water
2 tablespoons sugar
Close the bag and knead it with fingers until the ingredients
are completely blended. Leave the bag closed, with
the contents in the corner, and let rest 10 minutes. You can eliminate this wait by using instant yeast. Then add:
2 cups whole wheat flour
3/4 cup warm water
1 tablespoon vegetable oil
2 teaspoons salt
Mix well. Add enough all-purpose flour to make a stiff dough, about 1 or 1-1/2 cups. Close the bag and knead it (you may need to remove some air in the bag.) Add more flour until dough no longer sticks to the bag. Spray the hands or food handlers gloves with oil so there will be no sticking. Open the bag and allow the dough to fall out onto clean or gloved hands. Form the dough into a loaf, and place in a loaf pan or onto a cafeteria cookie sheet. Remember the dough will grow 1-1/2 times larger, so leave space between loaves if baking on a cookie sheet. Cover the loaves with oil sprayed plastic wrap and allow to rise 30 (quick rise yeast) to 45 minutes. Bake for 30-35 minutes in a 350 degree oven.

For the butter you just need heavy whipping cream. Yum!

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