Bread-in-a-bag
Key info:
This recipe uses a different way to make bread which is lots of fun. It is great if you are short on equipment and space, but the recipe does take a bit longer to make.
Equipment
-
Weighing scales
-
Muffin cases
-
Measuring spoons
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Measuring jug
-
Oven gloves
Method
-
Step 1
Preheat the oven to 220°C/200°C fan or gas mark 7.
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Step 2
Put a piece of baking parchment or a muffin case at the bottom of the flowerpot (ensure this is clean).
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Step 3
Place the ziplock bag on the scales and measure the flour in.
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Step 4
Add salt and dried yeast, close the bag and give it a good shake.
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Step 5
Add the warm water (and milk if using), close the bag, squeeze the air out and knead it with fingers until the ingredients are completely blended. All ingredients should remain in the bag.
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Step 6
Continue to knead and manipulate the dough for at least 10 minutes, eventually the dough will no longer stick to the bag.
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Step 7
Open the bag, shape the dough with your hands and place into the flowerpot and sprinkle with flour.
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Step 8
Loosely cover the pot with your ziplock bag and allow to rise 45-60 minutes.
-
Step 9
Remove the ziplock bag and place the bread into the oven and bake for 20-25 minutes.
Ingredients
- Makes:
- Makes approx. 6 slices
- 225g
- strong white flour
- 1/2 5ml spoon
- salt
- 1 x 7g sachet
- dried yeast
- 100ml
- warm water
- (or 50ml each
- milk and water)
- pinch
- extra flour
Top tip(s)
-
Add fresh or dried herbs into your flour
mix. You can also sprinkle more on before putting in the oven. -
Most yoghurt pots are 125ml if you don’t have a measuring jug.
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This recipe also works without a ziplock bag if you want to practise traditional kneading.
