Here’s all you need to know to bag some bread. Get moving!
To mix the ingredients, one or two team members hold open the large freezer bag. Other members take turns measuring and adding ingredients to the bag.
1. Add to the bag:
2. Shake and work bag with fingers to blend ingredients.
3. Time to add more stuff! Open the bag and add:
4. Reseal the bag. Mix by working the bag with your fingers.
5. Open the bag and add:
6. Squeeze out the air from the bag and seal the bag with the twist tie near the top. Squeeze until the bag pulls away from the
7. Put a little flour on your hands. Then remove the dough from the bag. Divide it in 3 equal parts, one for each team member. Place it on a clean work surface dusted with flour.
This is called kneading. Do this for about five minutes, until the dough looks smooth and elastic.
9. Cover dough with a clean cloth and let it rest for 10 minutes.
10. You’re ready to roll! Make a rectangle on a floured surface with the dough by rolling it with a rolling pin. Roll up the dough and pinch the ends and the long seam closed. It should look loaf-shaped when you are done.
11. Place the dough in a mini-loaf pan that has been sprayed with no-stick cooking spray. (Place it pinched-seam side down.) Cover and let rise in a warm, draft-free place for 60 minutes or until doubled in size. Bake bread for 30 to 35 minutes at
400°F. Remove bread from pan and cool on a wire rack for 15 minutes before cutting.
The LSU AgCenter and the LSU College of Agriculture