ZIPTOP-BAG-BREAD


ZIPTOP-BAG-BREAD

* ingredients :

°three cups flour, divided (I used unbleached gold)
°1 (1/4 ounce) pack quick-rising yeast (2 1/4 teaspoons)
°three tablespoons of sugar
°1 cup water (105-110°F).
°1 1/4 teaspoon salt
°three tablespoons vegetable oil or olive oil (I used Crisco vegetable oil)
°three small disposable aluminum loaf pans

* instructions:

In a gallon plastic bag, upload 1 cup every of the flour, yeast, and sugar; Then upload heat water. Squeeze the air bag out of the bag and near it with a zip.
Using your hands, overwhelm the bag till the substances are well combined together. Let it for 10-15 min at room temperature. The mixture will shape bubbles.
Meanwhile, put together a floured work surface and gently grease three small disposable loaf pans.
Open the plastic bag and upload some other cup of flour, salt and oil. Close the bag and preserve crushing the bag till the mixture is properly combined.
Open the bag and upload the closing cup of flour and keep crushing the bag till the substances are well combined.
Open the bag and area the dough on a floured work surface and knead for 5-eight mins, or till easy and elastic.
Divide the dough into three same parts (I used a pizza cutter); Place one serving into every greased loaf pan. Cover with a towel and allow it upward push in a barely heat, draft-free area for approximately forty five mins, double in size. (I positioned mine on a baking sheet in a barely heat oven to upward push.)
Place the loaves of bread on a baking tray and bake in a preheated 375°F oven for 20-25 mins, or till golden brown.
Brushing loaf heads with melt butter. Now, tear off rustic piece (or tranche if necessary!) and serve it heat with butter.

Enjoy !