Bread in a bag
Makes 16 -24 rolls
1 packet or 2-¼ teaspoons rapid rise yeast
¼ cup warm water
pinch of sugar
3-½ cups all-purpose flour
1 tablespoons sugar
1 teaspoon salt
1-½ cups milk or water
1 tablespoons butter
1.. Follow the directions for "Growing yeast".
2.. Measure the flour, salt and sugar in a 1-gallon Ziploc bag. Close it securely and shake well.
3.. Measure the milk in a measuring jug and pour into a small pan. Heat until very warm (120 to 130 degrees F). Add the butter and stir until melted. Add the milk and yeast mixture to the flour in the Ziploc bag.
4.. Squeeze the upper part of the bag to force out any air and zip the bag closed.
5.. Mix thoroughly by working the bag with fingers.
6.. Add extra flour if necessary to make a stiff batter that pulls away from the bag.
7.. Remove the dough from bag; knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
8.. Place in a lightly oiled bowl and cover with plastic wrap.
9.. Leave in a warm place to double in size, approx. 1 hour.
10.. Shape the dough into rolls or animal shapes an decorate. Brush with beaten egg.
11.. Put them on a greased baking tray and leave them in warm place for another 20 minutes or until doubled in size.
12.. Bake at 400 degrees F for 15 to 20 minutes or until brown.
13.. Remove from pan and cool on wire rack.
In a small bowl, put the sugar into the warm water and stir to dissolve. Sprinkle on the yeast and stir again. Wait for 20 minutes or until you see lots of bubbles on top.