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" Every time I make bread I think, &amp;quot;I need to do this on a regular basis.&amp;quot; Then we devour the whole loaf in one sitting and I realize that I would have to make bread several times a week in order to have enough for sandwiches and dinner accompaniment. Now that I&amp;#039;ve tried this everything-in-one-bag trick, which minimizes the mess, I may be up for making bread several times a week. It&amp;#039;s from Fun with Kids in the Kitchen Cookbook, which I bought from someone selling Christian workbooks door-to-door. The cookbook is absolutely worth it for this recipe alone.   You need a 1- to 1 1/2-gallon ziptop bag for this:  First I measured some dry ingredients into the bag: 1 1/2 cups whole-wheat flour, 1 packet dry yeast and 1 teaspoon salt. Seal and shake.   Then I added 2 tablespoons each vegetable oil and honey and 1 cup hot water and closed the bag. I let the kids squeeze it around until it was incorporated, then I added 1 cup white bread flour. I squeezed all the air out of the bag, then sealed it. We kneaded this for 10 minutes, until the dough was smooth and even and the gluten had begun to form.  I put the bag with the dough in a warm spot and covered it with a dishtowel (not sure why I needed the dishtowel but I decided to follow directions this time).   After about an hour it looked like this, with some air in the bag and a bigger mass of dough. I kind of expected it to puff up a lot and fill the bag, but this is what it looked like and I went ahead with the recipe at this point. I emptied the bag into a bread pan that I had sprayed with cooking spray, formed the dough into a loaf shape and put it in a warm place, covered with a towel, to rise again. After an hour it topped the loaf pan, so I baked it at 350F for 35 minutes, until golden. Then I spread the top with melted butter.  \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48501/friday-bake-off-whole-wheat-bread-in-a-bag-353/>