Bread In A Bag - cooking recipe

Ingredients

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

Preparation

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.