Bread in a Bag

I went to a "Bread in a Bag" class at work today. We mixed all the ingredients in a plastic bag. Once the dough was ready, we put it on the table and kneaded for a few minutes. Then it went back into the bag to take home.

The recipe:

1 C whole wheat flour, 1 scant T quick rising yeast, 2 T sugar, 1 tsp salt - put in the bag and shake it up.

Add 1 1/4 C hot water (from tap), 2 T oil - mix in the bag until well blended.

Add 1 C white flour and knead in the bag. Gradually add more flour (no more than one more cup) until the dough pulls away from the sides of the bag. Be careful not to add too much flour.

Turn the dough onto a lightly floured surface and knead until it is smooth and elastic. The dough should be moist, but not sticky. Cover dough for 10 minutes.

We worked in pairs at the class. I took home one half of the dough. If you make this recipe, plan to make two loaves.

At home, I divided the dough into three long ropes,  braided them together and tucked the ends under. Let the loaf rise for 30 minutes.

Once the dough had risen, I brushed the top of the loaf with milk and sprinkled it with sesame seeds.

Bake at 350 for 25 minutes.

Here it is right out of the oven. Such a pretty loaf and it was very quick. The instructor said the bread could probably be made in about an hour.

This recipe is brought to you by the University of Idaho Extension Office and the Idaho Wheat Commission.

A comfy cat resting in the corner while you work is always a nice touch.