Bread in a Bag

DIRECTIONS

• 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.
• Heat water and vegetable oil until very warm (120 F to 130 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.
• Remove dough from bag; knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• 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.
• Place in greased 8 1/2 x 4 1/2-inch loaf pan.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Bake at 375 F for 30 to 35 minutes or until done.
• Remove from pan; cool on wire rack.