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Bread in a Bag Little Loaf

Source of Recipe

Idaho Wheat Commission

* Exported from MasterCook *

Bread in a Bag Little Loaf

Recipe By : Katie, U of Idaho Extension
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 package Rapid Rise yeast
3 tablespoons brown sugar
1 teaspoon salt
1 tablespoon oil
1 cup water -- 125°-130°

In a large plastic bag (gallon Ziploc work well). combine: 1 c. whole wheat flour, 1 pkg. yeast, 3 Tbsp. brown sugar, and 1 cup hot water. close the bag. Knead and work the bag with your fingers to blend the ingredients. Let mixture rest for 10 minutes.

Add to the bag: 1 c. white flour, 1 tsp.salt, and 1 tbsp. oil. Close the bag and work dough until the flour is well blended. Gradually ass small amounts of flour until the dough pulls away from the sides of the bag. Turn the dough out onto a lightly floured surface. Divide in half with each child receiving one half. Knead the dough for 5 minutes or until it's smooth and elastic. If the dough is gooey (sticky is OK), add a very small amount of flour and continue kneading.

Cover the dough with a plastic bag and let it rest 10 minutes (optional).

Flatten the dough into a rectangle. Staring at the small end, roll tightly into a loaf. Pinch the ends together and turn them under. Place seam side down into a greased loaf pan (if you have no loaf pans, lay loaves on a cookie sheet) and allow to proof (rise) for 30 minutes.

Bake in a preheated oven at 400°F for 25 minutes. Remove bread from pan and cool on a cooling rack.