Mix well. Add enough all-purpose flour to make a stiff dough, about 1 or 1-1/2 cups. Close the bag and knead it (you may need to remove some air in the bag.) Add more flour until dough no longer sticks to the bag.
Spray the hands or food handlers gloves with oil so there will be no sticking. Open the bag and allow the dough to fall out onto clean or gloved hands. Form the dough into a loaf, and place in a loaf pan or onto a cafeteria cookie sheet.
Remember the dough will grow 1-1/2 times larger, so leave space between loaves if baking on a cookie sheet.
Cover the loaves with oil sprayed plastic wrap and allow to rise 30 (quick rise yeast) to 45 minutes. Bake for 30-35 minutes in a 350 degree oven. Now that’s real world science! Students can figure out what yeasts need to live and what they produce as wastes, gas bubbles or wonderful bread aroma!