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!
For full instructions, please download our PDF
Consider pairing this activity with the Bread Challenge lesson plan on the Curriculum Matrix.
Get our latest news and events in your inbox
Follow Oregon Agriculture in the the Classroom
Agriculture in the Classroom is a nationwide educational program designed to help students develop an awareness and understanding that agriculture is the source of our food, clothing, shelter and other essentials. In Oregon, the program is a non-profit, 501 (c)(3) foundation. The College of Agricultural Sciences at Oregon State University (OSU) provides office space on the OSU campus.