Bread In A Bag

• 2 1/2 - 3 cups all-purpose flour
• 1 envelope fleischmann's fast rising yeast
• 3 tablespoons sugar
• 3 tablespoons nonfat dry milk powder
• 1 teaspoon salt
• 1 cup water
• 3 tablespoons vegetable oil

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

flour, yeast, sugar, nonfat dry milk powder, salt, water, vegetable oil

Taken from www.food.com/recipe/bread-in-a-bag-53249 (may not work)