When the weather gets chilly, we seek out warm meals filled with delicious comfort foods, such as soups, stews, chilis, and fresh breads. These dishes fill the house with a wonderful smell as they cook and bake, getting us excited for the meal to come!
How would you like to enjoy a wonderful slice of bread containing fiber, antioxidants, B vitamins, healthy fats, and more? When you use whole wheat flour, you get all of these incredible nutrients! Would you believe me if I told you that you could have fresh bread on the table in less than 2 hours? With these instructions, your entire family can participate and become professional bread-bakers in an afternoon!Bread in a Bag
Ingredients:
- 1 cup all-purpose flour
- 2 cups whole wheat flour
- 1 package rapid rise yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup very warm fat-free milk (125-130F)
- 1 tablespoon vegetable oil
Directions:
- In a large, heavy zip-top bag, add all-purpose flour, yeast, sugar, and salt. Seal the bag; shake and squeeze it to blend ingredients.
- Open the bag and add the milk and oil. Reseal and continue to mix by shaking and squeezing the bag.
- Open the bag and add enough whole wheat flour to make a stiff dough (you may not need all of the 2 cups).
- Squeeze air from bag and reseal it. Continue squeezing until bag pulls away from dough.
- Remove dough from bag and place on lightly floured surface. Knead dough 5 minutes or until smooth and elastic. Cover dough with a clean towel and let it rest for 10 minutes.
- Press the dough out flat with your fingertips into a rectangle. Beginning at a short end, roll the rectangle up tightly like a sleeping bag. Pinch the edge to the rest of the dough, forming a seam. Fold over the two ends and pinch.
- Place dough, seam-side down in a greased loaf pan or on a cookie sheet.
- Cover with a clean towel; let rise in a warm place until double in size (about 1 hour).
- Preheat oven to 400F. Bake for 30-35 minutes or until bread sounds hollow when tapped. Remove bread from pan and let cool on a wire rack.
