BAKERY PLASTIC BAGS RECIPES
BEST BREAD IN A BAG RECIPE - HOW TO MAKE BREAD IN A BAG
No bowl? No problem with this quick and easy bread recipe.
Provided by Lindsay Funston
Categories nut-free vegetarian children snack
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375º and spray mini loaf pans with cooking spray. In a resealable plastic bag, place 1 cup flour, sugar, and yeast and add warm water. Seal bag and squish together with your hands to mix. Let rest 10 minutes at room temperature. (Yeast should activate.) Add 1 cup flour, oil, and salt to the bag, then seal and squish together. Add remaining cup of flour and mix until combined. Remove from bag and knead 5 minutes until smooth. Halve dough and place in two loaf pans. Cover with a kitchen towel and let rise 30 minutes. Brush top of bread with olive oil or melted butter and bake until golden, about 30 minutes.
BREAD IN A BAG RECIPE | ALLRECIPES
Simple, delicious homemade bread! Great for kids who are anxious to help out with dinner. Simply 'squish' ingredients in a large resealable bag before lightly kneading and baking!
Provided by southernbelle
Categories Bread Yeast Bread Recipes White Bread Recipes
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 10 servings
Number Of Ingredients 7
Steps:
- In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
- In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
- Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake the bread for 35 minutes in the preheated oven, until golden brown.
Nutrition Facts : Calories 196.9 calories, CarbohydrateContent 33.8 g, CholesterolContent 0.4 mg, FatContent 4.5 g, FiberContent 1.2 g, ProteinContent 4.9 g, SaturatedFatContent 0.6 g, SodiumContent 361.9 mg, SugarContent 5 g
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From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine American
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Total Time 1 hours
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Calories 89 calories per serving
- "DIRECTIONS: 1. Combine 1 C all purpose flour, 2 pkg yeast, 1 C warm water and 1 T honey in a 2 gal heavy duty freeze plastic bag (Ziploc Jumbo) 2. Squeeze upper part of bag to force out air. Close top of bag tightly between thumb and index finger. Rest bag on table, mix by working bag with fingers about 20 seconds or until all ingredients are completely blended. Let bag rest about 15 minutes. 3. Add remaining ingredients, except flour. 4. Mix by working bag with fingers. Add Whole wheat flour; mix thoroughly. Then gradually add remaining all purpose flour until a stiff dough is formed, about 2-1/2 C or until dough pulls away from bag. 5. Turn dough out onto floured surface. Divide dough in half. Knead each half 5 minutes or until dough is smooth and elastic. Add more flour, if necessary. Cover with plastic bag. Let rest 10 minutes. 6. Flatten dough into a 12 x 7 inch rectangle. At narrow end fold corners to center to form a point. Beginning with point roll dough tightly towards you. Pinch the edges to seal. Press dough at each end to seal and fold ends under. 7. Place seam down in a greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with second loaf. 8. Cover loosely with plastic bag and let rise in warm place 45-60 minute or until doubled. Uncover. Bake on lower rack in 400 F oven 30-35 minutes or until deep golden brown. Remove from pan immediately. Cool on rack. Makes 2 (1-3/4 lb) loaves. ------- VARIATIONS: MOUNTAIN TOP BREAD: Brush tops with melted butter or margarine. Sprinkle with all purpose flour. Repeat with second loaf. Let rise 45-60 minutes. Before baking, carefully make a shallow cut with sharp knife down center of each loaf. Bake as directed. COUNTRY CRUST BREAD: After greasing loaf pans, coat bottoms and sides of pans with whole wheat germ, wheat bran or whole wheat flour. Shape loaves; place seam side down in prepared pans. Brush tops of loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or whole wheat flour. Let rise and bake as directed. ICED HONEY RAISIN BREAD: For two loaves, in small bowl, mix together 1 C raisins, 1/2 C packed brown sugar and 2 tsp cinnamon. Flatten each dough piece into 12 x 7 inch rectangle and brush each piece with softened butter or margarine. Sprinkle raisin mixture on dough. Press raisins in lightly. Shape into loaves, let rise and bake as directed. When cool, frost loaves with Easy Icing. Beat until smooth 1 C powdered sugar and about 1 T hot water. PARTY BUNDT BREAD: Shape loaves as directed except do not seal ends. Pinch loaves together to form a ring. Place ring seam side up in greased 12 C bundt pan. Let rise until dough reaches top of bundt pan, about 45-60 min. Bake in 375 F oven 40-45 min. Invert immediately and cool on rack. When cool, drizzle with Honey-Nut Glaze. Stirring constantly, bring to boil 1/4 C coarsely chopped nuts, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine. SOFT AND SALTY PRETZELS. Divide dough into 24 equal pieces. Roll each piece into 18 inch rope. Twist ropes into pretzel shape and place on greased baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse salt. Cover; let rise until doubled, about 1/2 hour. Bake in 425 oven 15 to 20min or until golden brown. Cool on rack and store in container with loose fitting cover. -------- SUBSTITUTIONS: Molasses, brown sugar or granulated sugar may be used in place of honey. 1 C lukewarm milk and 1-1/2 C warm water may be used in place of nonfat dry milk and water. Softened butter or margarine may be used in place of vegetable oil. All purpose flour may be used in place of whole wheat flour. Two 9x5x3 inch loaf pans may be used. From Wheat Flour Institute, Washington, D.C. 20006 - 1979 From Files of A.Broaddus "
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