Bread in a Bag
This yeast bread recipe is a great way to engage learners both young and old.
- Yield
- 12 servings
- Serving size
- 1/12 of loaf
- Rating
- 3.27 of 5 (99 ratings)
Food groups
- Grains: 2 ounces
Ingredients
- 2 cups all purpose flour (plus extra for kneading)
- 1 cup whole wheat flour
- 3 tablespoons powdered milk, nonfat
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon rapid rise yeast
- 3 tablespoons vegetable oil
- 1 cup warm water, 120 to 130 °F
Directions
- Wash hands with soap and water.
- Combine flour, whole wheat flour, yeast, sugar, salt and powdered milk in a one gallon resealable freezer bag.
- Squeeze upper part of bag to force out air and seal bag.
- Shake and work bag with fingers to blend ingredients.
- Add oil and warm water to dry ingredients.
- Reseal bag.
- Mix by working bag with fingers until dough is completely mixed and pulls away from bag.
- On a floured surface, knead dough 5 minutes or until smooth and elastic, adding flour as needed.
- Put dough back into bag and let it rest 10 minutes.
- Shape dough on greased baking sheet or put into a 4x8 inch greased loaf pan.
- Cover with a clean cloth or plastic wrap and let rise until doubled in bulk.
- Preheat oven to 350 °F and bake for about 30 minutes or until golden brown. (This may take between 25 and 45 minutes to bake.) Remove from pan and cool on a wire rack or clean dish towel.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 160.96 |
| Total Fat | 4.05 g |
| Saturated Fat | 0.57 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0.21 mg |
| Carbohydrates | 27.17 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 3.77 g |
| Added Sugars included | 3 g |
| Protein | 4.26 g |
| Calcium | 21 mg |
| Potassium | 87 mg |
| Sodium | 204.37 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 20 mg |
| Phosphorus | 75 mg |
| Selenium | 14 mg |
| Zinc | 1 mg |
| Vitamin A | 7 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 4 mcg |
| Folate | 89 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 7 mg |
Recipes you may also like
- Strawberry and Banana Fruit Smoothie
- Microwave Baked Potato
- Broccoli Strawberry Orzo Salad
- Skillet-Braised Chicken
- No-Bake Cookies
- No Bake Breakfast Cookies
- Broccoli Salad
- Lentil Vegetable Soup
Source
Recipe by: Montana State University Recipes — Montana State University Extension — Nutrition Education Programs
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/bread-bag. Federal works are public domain in the United States.