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Baker's Bread in a Bag

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Submitted by Nizzle

YIELD

servings

PREP

1 hrs

COOK

30 min

READY

50 min

Ingredients

1 1
1/4 OUNCE PACKAGE 1/4 OUNCE PACKAGE YEAST, ACTIVE DRY
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
divided
1 15
TABLESPOON ML SUGAR
1 5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML MARGARINE
1 237
CUP ML WATER
very warm
Self sealing ziptype bug, 1 gallon size
Bread pan

Directions

Put yeast, 1 to ½ cups flour, sugar and salt into the bag.

Add margarine and warm water.

Press most of the air out of the bag and seal.

Press and squeeze the bag with your hands until the dough becomes mixed.

Open bag and add last 1- ½ cups of flour. Seal the bag again and keep pressing and squeezing until the flour is worked into the dough.

Add ¼ to ½ cup more flour if your dough is very sticky.

Unzip the bag and let the dough rest for 20 minutes.

This will let the dough rise.

Spray the pan with no-stick cooking spray.

Squeeze the dough down.

Then take the dough out of the bag and place it in the pan.

Let the dough rest in the pan in a warm, but not hot, place to rise.

The dough should double its size before baking. This will take about 1 hour. Preheat the oven to 375℉ (190℃). Bake the bread for 25 to 30 minutes. Remove the bread from the pan to cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 423 15% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 673mg 28%
Total Carbohydrate 26g 26%
Dietary Fiber 4g 16%
Sugars g
Protein 25g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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