FACS bread recipe

 

FACS (Family and Consumer Science) is the new version of Home Ec.  Due to the pandemic and still not eating together in the classrooms, they have become very creative with their cooking and baking.  Bread was the latest project for 6th grade.  First my daughter needed to fill our a survey about what ingredients we might have at home.  I imagine if we were lacking items, they would be sent home as well.  We have a well stocked pantry and received a gallon sized ziplock bag with the recipe, two small foil pans and a packet of yeast.

The recipe is called Bread in a Bag.  I discouraged my daughter from using the bag for mixing, but it's a creative idea.

Ingredients:

3 cups of flour, we used bread flour

3 TB sugar

1 package of rapid rise yeast (2.25 tsp)

1 cup warm water

3 TB oil, we used olive

1 1/2 tsp salt

Directions:

Combine 1 cup of flour, 2 TB of sugar and the yeast.

Add 1 cup of hot tap water.  Mix.  Allow it to rest for 10 minutes.

Add 1 cup of flour, 3 TB of oil and 1 1/2 tsp salt.  Mix well.

Add last cup of flour and mix well.

Knead dough on lightly floured surface for 5-10 minutes or until smooth.

Divide the dough and place in the 2 greased mini pans. 

Cover with a towel and allow to rest for 30 minutes.

Bake at 375 degrees for 25-30 minutes.  Both times, our loaves were done closer to 20 minutes.

The recipe calls for all the mixing to be done in the ziplock bag as squishing.  That would work, but we used a stand mixer with a dough hook.  She did enjoy kneading the bread by hand.

This recipe is quick and very easy.  My daughter was able to make this bread by herself.  I only supervised her taking them out of the oven and checking for doneness.  The mini loaves went pretty fast and it was determined that she would need to repeat this project.  For round 2 I suggested she try braided bread instead.  This recipe worked very well again in a braided form on a flat pan.  Kudos to the FACS teachers for providing a simple, quick, and tasty recipe!