Bread-in-a-Bag
This recipe mixes whole-wheat flour with all-purpose flour for added fiber. You can make many flavors of bread and use the dough for rolls, pizza, or breadsticks.
$0.11 per serving
Ingredients
- 1 ½ cups whole-wheat flour
- 1 package rapid-rise yeast (or 2 ½ teaspoons yeast)
- 3 Tablespoons sugar
- 3 Tablespoons nonfat dry milk
- 1 teaspoon salt
- 1 cup hot water (125° - 130°F)
- 3 Tablespoons canola oil
- 1 ½ cup all-purpose flour (approximate)
- Nonstick spray
- 1 gallon freezer bag
Instructions
- Preheat oven to 375°F.
- Combine whole-wheat flour, yeast, sugar, dry milk powder, and salt in a 1 gallon heavy-duty freezer bag with a zipper lock. (Add variation ingredients, if using) Squeeze upper part of bag to force out air. Shake and work bag with fingers to blend ingredients.
- Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers.
- Gradually add enough all-purpose flour to make a stiff dough that pulls away from the bag. You may not need the full 1 ½ cups.
- Place the dough on a floured surface. Knead for 2-4 minutes, or until the dough is smooth and elastic.
- Cover the dough and let it rest for 10 minutes.
- Roll out the dough into a 12x7 inch rectangle. Roll up the dough from the narrow end. Pinch the edge of the dough to make a seal.
- Place the dough in a 9x5x3 inch pan sprayed with nonstick spray. Let the dough rise for 20-25 minutes or until doubled in size.
- Bake at 375°F for 30-35 minutes, or until brown.
Video
Notes
Variations
- Butter Crunch Bread: After the dough is rolled into a 12x7-inch rectangle, spread 2 Tablespoons margarine over dough and sprinkle with 3 Tablespoons brown sugar and 1/4 cup chopped nuts. Roll up from the narrow end and bake.
- Cinnamon & Raisin Bread: After the dough is rolled into a 12x7-inch rectangle, sprinkle with 1 Tablespoon cinnamon and 1/3 cup raisins. Roll up from narrow end and bake.
- Dill Bread: Add 1 1/2 teaspoons dill and 1 Tablespoon lemon zest (grated lemon peel) in step 1.
- Garlic Parmesan Bread: Add 1 teaspoon garlic powder and 1/4 cup grated Parmesan cheese in step 1.
- Honey Wheat Bread: After the dough is rolled into a 12x7-inch rectangle, spread 1/4 cup honey over dough. Roll up from the narrow end and bake.
- Italian Bread: Add 2 Tablespoons CNP Italian Seasoning in step 1.
- Jalapeño Cheese Bread: After the dough is rolled into a 12x7-inch rectangle, sprinkle with 1/4 cup sliced jalapeño peppers and 1/2 cup shredded low-fat cheese. Roll up from the narrow end and bake.
- Pizza Dough: Change canola oil to olive oil. When adding the water and oil, mix in spices such as 1 teaspoon oregano, basil, or red pepper flakes and 1 Tablespoon grated Parmesan cheese. After kneading, allow dough to rest for 10 minutes. Roll into circle or rectangle about 1/4-inch thick. Add toppings of your choice. Bake at 375°F for 15-20 minutes.
- Potato Rolls: Beat one egg and add with oil and water. Before adding all-purpose flour, add 1/2-3/4 cup leftover mashed potatoes. Form into balls, let rise, and bake at 375°F for 20 minutes.
- Rolls: After step 5, roll out dough to 1/2-inch thick. Use a round cookie cutter or a cup to make circles. Place on baking sheet coated with nonstick spray. Cover and raise 20 minutes. Bake at 375°F for 12-15 minutes.
- Rosemary Black Pepper Bread: After the dough is rolled into a 12x7-inch rectangle, brush with olive oil and sprinkle with 2 teaspoons dry Rosemary and 1 Tablespoon black pepper. Roll up from the narrow end and bake.
- White Bread: Use all-purpose flour for most or all of the whole-wheat flour.
Nutrition Label
Serving: 1 slice
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