Kenzie's class project

Kenzie and her loaf of bread

Today Mackenzie got to make bread in a bag in her class. Yes I will admit I had never heard of it till her teacher said something about it when we ran into her  at Walmart a few days ago, but it is pretty neat.
I looked up online the recipe and have it included below for those of you who would like the recipe.

Kenzie eating a bite of her bread

Mackenzie told me she was partnered up with a friend of hers and they started to make the bread. Her teacher had everything measured out and they just followed what they were instructed to do and mixed it in the big Ziploc bag that they had.

They did all of the mixing and resting of the dough in their classroom and when it was time to bake the bread they took the sacks of dough and the little pans to the school cafeteria .They used the ovens in there to bake the dough (Of course her teacher and her aide did the baking part, but the kids still had fun getting to help). Mackenzie told me the bread made the whole school smell great earlier while it was baking.

As she came out of her classroom and into the pickup area after school Mrs. Moore, her principal, was glad to see the bread came out so great. It smelled great on the way home and we all tried a piece after we got into the house. (Kenzie had already had a piece while at school, but wanted to share with the rest of us.) The bread tastes really good. I love wheat bread!

I'll have to use this recipe on a rainy day with the kids to give us something to do. You usually can't go wrong with a good loaf of homemade bread!!!

Till Next Time!!!

Recipe for Easy Wheat Bread
Mix in a heavy-duty (freezer) plastic bag:
½ cup all-purpose flour
1 package active dry yeast or fast-rise yeast
1 tablespoon sugar
1/2 cup warm water (105° to 115°F)

Close bag, release air and work with fingers until completely blended. Let rest 15 minutes.

Open the bag and add:
1 tablespoon sugar
2 cups whole wheat flour
1 tablespoon vegetable oil
2 teaspoons salt
1 cup all-purpose flour
3/4 cup warm water (105° to 115°F)

Mix well until the dough pulls away from the sides of the bag--about 5 minutes.

Turn dough out onto a lightly floured surface and knead 5 to 6 minutes. Knead in just enough flour to make a soft dough; it should be a little sticky. If too much flour is added, the final product will be dry and low-volume. Divide dough into thirds. Cover with plastic bag. Let rest 10 minutes.
Press the dough out flat with fingertips into a 4 x 6-inch rectangle. Beginning at a short end, roll the rectangle up tightly like a sleeping bag. With fingertips, 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 pan.

Cover with bag and let rise until doubled, about 45 to 60 minutes. Bake in a preheated 350°F to 375°F convection oven 15 to 18 minutes; or in a 400F conventional oven for 30 to 35 minutes.
Remove from pans; cool on wire rack.