Bread in a Bag

Ingredients

• 2 1/2 to 3 cups all-purpose flour
• 1 envelope Fleischmann's® RapidRise Yeast
• 3 tablespoons sugar
• 3 tablespoons nonfat dry milk powder
• 1 teaspoon salt
• 1 cup water
• 3 tablespoons vegetable oil

Steps

1. Preheat oven to 375 degrees. Grease 8 1/2 x 4 1/2 inch loaf pan.
2. Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a 1-gallon, heavy duty freezer bag with zipper-lock. Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
3. Heat water and vegetable oil until very warm (120 to 130 degrees F); add to flour mixture. Reseal bag; mix thoroughly by working bag with fingers. Gradually add enough remaining flour to make a stiff batter that pulls away from the bag.
4. Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
5. Roll dough to 12 x 7-inch rectangle. Beginning from short end, roll up tightly as for jelly roll. Pinch seam and ends to seal.
6. Place in loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
7. Bake for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.