Bread in a bag

Home made bread does not have to be a chore, or a huge technical production.
This home economics / craft suggestion was given to me from a 4-H leader.  It is a wonderful experience for building a person's confidence in the kitchen, or exposing a young cook to making yeast breads.

Bread in a bag:

Combine these ingredients in a 1 gallon heavy duty zip lock bag:

• 1 cup flour
• 1 package Rapid Rise yeast
• 3 Tablespoons sugar
• 3 Tablespoons nonfat dry milk
• 1 teaspoon salt

Squeeae upper part of bag to force out air.  Shake and work bag with fingers to blend the dry ingredients.
Add

• 1 cup hot water (not boiling - just hot to the touch)
• 3 Tablespoons vegetable oil

to dry ingredients in the bag.  Reseal bag.  Mix by working bag with fingers.  Add:

• 1 cup whole wheat flour

and reseal bag. Mix thoroughly.  Gradually add  more white flour to make a stiff dough that pulls away from the bag.
On floured surface kneed dough 2 to 4 minutes.  Cover dough.  Rest 10 minutes. Roll dough to 12x17" rectangle.  Roll up from narrow end.  Pinch edges and ends to seal.  Place dough in oiled loaf pan.  Cover.   Place large shallow pan on lower shelf in oven (oven is not turned on yet) half filled with boiling water.  Place loaf pan with dough on shelf above the water filled pan, covered. Let dough rise 20 minutes or until double in size.
Bake 375 degrees for 25 minutes or until done.  Remove from pan and cool on wire rack. Slice with serrated knife to serve.

Combine