Tuesday, April 12, 2011

Bread in a Bag

1 Large Heavy Duty Freezer Bag
1 package active dry yeast
1 cup warm water (105 - 115 degrees)
1/3 cup powdered milk
2 tbsp. sugar
2 tbsp. margarine
1 tsp. salt
3 cups + 1/2 cup flour

Dissolve yeast in warm water in the bag.
Add all ingredients except the flour.
Close the bag with one hand, using the other hand to mix the ingredients.
Add the flour, one cup at a time.
When the dough begins to form a ball, empty the bag onto a lightly floured surface.
Knead the dough about 5 minutes, until it becomes a smooth round ball.
Do not add too much flour.
Place dough into a greased bag and place in refrigerator overnight.

The Next Day
Allow dough to return to room temperature.
Shape into a loaf or dinner rolls.
For crescent rolls,
roll dough into a circle, using your hands to help shape the dough.
Spread with softened butter or margarine.
Using a pizza cutter, cut into uniform sized wedges.
Starting at the base of the triangle, stretch and roll.
Bend the roll to create a crescent shape.
Place on a greased baking sheet, tip side down.

Allow rolls to rise until double in size.
Bake at 400 degrees for about 12 minutes until golden brown.