Archive for February 16th, 2007

Making bread in a bag

February 16, 2007

Last Friday my son’s fourth grade class made bread in a bag. The children were divided into groups of three and given a bread making kit. The kit included everything they needed to make three mini loaves of bread. The instructions can be printed from Kansas Wheat. More information about wheat, bread and nutrition can be found here or here.

Items needed to make a Bread-in-the-Bag Kit: (makes 3 mini loaves)


  • 1 Two-gallon, heavy-duty freezer bag
  • 1 Twist tie
  • 1 Quart-size plastic bag with 2 cups of all-purpose flour
  • 1 Quart-size plastic bag with 2 cups of whole wheat flour. NOTE: To measure flour accurately, first stir the flour, and then spoon it into a measuring cup intended for dry ingredients and level with a knife.
  • Two teaspoons of salt in a disposable container, such as a sandwich bag, small paper/plastic cup
  • One package active dry yeast or fast-rise yeast (2 1/4 teaspoons)
  • Two tablespoons sugar in small disposable cup or bag
  • One tablespoon of vegetable oil, in small disposable cup, etc.,.
  • 3 Disposable mini-loaf pan, 5 x 3 inches
  • 3 One-gallon plastic bag, for transporting bread home

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.

The children also made homemade butter with an antique butter churn.


To keep the correct rhythm while turning the crank, the children chanted this authentic poem.


Such a simple way for kids to make a delicious mini loaf of bread. We made it again at home and put the entire amount of dough in one large loaf pan.