2 cups all-purpose flour
1 package rapid-rise yeast
3 Tablespoons sugar
3 Tablespoons nonfat dry milk
1 teaspoon salt
1 cup hot water (125 to 130 degrees F)
3 Tablespoons vegetable oil
1 cup whole wheat flour
Boiling water
Bread in a Bag
Servings: 12
Ingredients:
Directions:
- Combine 1 cup all-purpose flour, undissolved yeast, sugar, dry milk, and salt in the 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.
- Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers. Add whole wheat flour; reseal bag and mix thoroughly. Gradually add enough remaining all-purpose flour to make a stiff dough that pulls away from bag.
- On floured surface, knead dough 2 to 4 minutes, until smooth and elastic.
- Cover dough; rest 10 minutes. After 10 minutes, roll dough to 12 x 7-inch rectangle. Roll up from narrow end. Pinch edges and ends to seal.
- Place in oiled 8 ½ x 4 ½ x 2 1/4-inch glass loaf pan; cover. Place large shallow pan on counter half filled with boiling water.
- Place baking sheet over shallow pan; let dough rise 20 minutes or until double in size. At this point, bread can be taken home to be baked at 375 degrees F for 25 minutes or until done. Remove from pan and cool on wire rack. Slice with serrated knife to serve.
Recipe Category
Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Bread in a Bag
Servings: 12
Ingredients:
2 cups all-purpose flour
1 package rapid-rise yeast
3 Tablespoons sugar
3 Tablespoons nonfat dry milk
1 teaspoon salt
1 cup hot water (125 to 130 degrees F)
3 Tablespoons vegetable oil
1 cup whole wheat flour
Boiling water
Directions:
- Combine 1 cup all-purpose flour, undissolved yeast, sugar, dry milk, and salt in the 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.
- Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers. Add whole wheat flour; reseal bag and mix thoroughly. Gradually add enough remaining all-purpose flour to make a stiff dough that pulls away from bag.
- On floured surface, knead dough 2 to 4 minutes, until smooth and elastic.
- Cover dough; rest 10 minutes. After 10 minutes, roll dough to 12 x 7-inch rectangle. Roll up from narrow end. Pinch edges and ends to seal.
- Place in oiled 8 ½ x 4 ½ x 2 1/4-inch glass loaf pan; cover. Place large shallow pan on counter half filled with boiling water.
- Place baking sheet over shallow pan; let dough rise 20 minutes or until double in size. At this point, bread can be taken home to be baked at 375 degrees F for 25 minutes or until done. Remove from pan and cool on wire rack. Slice with serrated knife to serve.
Nutrition Facts
12 serving per container
Serving size 1 slice
| Amount Per Serving | ||
|---|---|---|
| Calories | 100 | |
| % Daily Value* | ||
| Total Fat 2.5g | 3% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 125mg | 5% | |
| Total Carbohydrate 17g | 6% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 2g | ||
| Includes 2g Added Sugars | 4% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 15mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 55mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.