Bread in a Bag

2 ¾ cups all-purpose flour, divided
3 tbs white sugar
1 (.25 oz) package rapid rise yeast
1 cup warm water
3 tbs non-fat dry milk
3 tbs oil
1 ½ tsp salt
1-2 tbs flour for floured surface

In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear (wrap in towel).

In quart sized freezer Ziploc squeeze together until crumbly ½ cup of flour, dry milk, salt, and oil. Add into the large Ziploc bag and squeeze out most of the air. Seal and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended. Dough will be sticky.

Remove dough onto a floured surface by turning bag completely inside out. Add remaining flour a little at a time to get right consistency as you knead for 5 minutes. Form into a small loaf and place in a greased 8x4 inch loaf pan. Cover with plastic wrap sprayed with nonstick spray and a towel. Allow to rise for 30 minutes or until your finger leaves an impression when you poke the top of the loaf gently.

Preheat oven to 375. Bake for 30-35 or until golden brown.