Bread in a Bag & Sunday Invitations

Good Sunday morning! We invite you to join us for our IPC 11:00 Service Live. We also have a wonderful youth Sunday school class each Sunday morning and a children's Sunday school lesson, often from the Catechesis of the Good Shepherd atrium. For adults, Rev. Brian Lays is facilitating reading the Bible in 90 days and it is never too late to join us. The daily devotions are uplifting and there are even some yoga sessions.  Click here for all these classes and daily devotions.

For a good family activity today, let's make bread in a bag. Kids love making it, and everyone will enjoy eating it. For this recipe, it will be important to teach your children how to correctly measure. They may need help, but should be able to do most of this. You can also talk about the chemical reaction caused by the yeast with the warm water and sugar. They should be able to see the bubble action. And, if it is messy, know your children are having fun and let it be!

BREAD IN A BAG
Ingredients:
1.25 package rapid rise yeast (or 2 ¼ tsp)
3 cups all purpose flour
3 Tbsp white sugar
1 cup warm water
3 Tbsp olive  or vegetable oil
1 ½ tsp salt
                        
Instructions:
1. Pour yeast, 1 cup of the flour, and the sugar in a sealable plastic bag.
2. Seal bag and shake.
3. Add in warm (105-110 F) water.
3. Squeeze air out of bag and re-seal.
4. Squeeze ingredients to mix.
5. Let rest for 10 minutes at room temperature and watch bubbles form.
6. Open bag and add 1 cup flour, oil, and salt.
7. Reseal bag and use hands to squish until well mixed.
8. Add last cup of flour, seal bag, and keep squishing until thoroughly blended.
9. Remove dough from the bag and turn out onto a floured surface.
10. Knead for 10 minutes until it appears smooth.
11. Divide dough in half and place in 2 greased, mini loaf pans or 1 large one.
12. Cover pan(s) with a dishtowel and let rise for 30 minutes in a warm spot.
13. Bake at 375 degrees for 25-30 minutes. One large loaf will probably take 35 minutes. Bread should be golden brown on top.
14. Cool (as long as you can wait) and serve.