We dumped and poured and squeezed and squished.
We counted and measured and read the directions.
We made some messes.
We loved this project. (The article is published in my all time favorite magazine, Keepers At Home)
We kneaded and punched and dusted with flour.
We rolled and cut and rolled some more.
We waited and waited for the rise.
We made some more messes and wore flour and smiles.
Even the littlest hands joined in.
This was a super fun activity and full of all kinds of educational experiences for the kids. Here are the directions as printed in the Keepers At Home magazine Spring 2003 issue (Yes, I love it that much that I read and reread and reread some more!!)
Bag Bread
In a one gallon zip top bag place –
1 cup whole wheat flour
1 Tbsp yeast
1 tsp salt
Seal the bag and gently shake to combine. Open the bag and add –
2 Tbsp oil
2 Tbsp honey
1 cup warm water
Squeeze out as much air as possible and after sealing bag again, squeeze and squish until the dough is smooth. (My children needed a little help here). Then open the bag and add –
1 cup white flou
1/2 cup wheat flour
Knead 10 minutes longer. (By the end of this project I had decided that it was just easier and we dumped it onto the table at this point and did our final kneading.)
Let dough (Still in bag if you prefer) rise until doubled.
Grease bread pan.
When dough has risen punch down and remove from bag (or whatever you had it rise in) and place in bread pan (we cut ours into dinner rolls).
Let rise again and then bake at 350 degrees.
ENJOY!!!!
I’m totally doing this with Madelynn. She always wants to help me stir and knead dough when I’m making something. She can’t stir or knead on the counter very well. So this sounds like something she could do almost completely on her own aside form me helping her measure.