Pizza and bread in a bag.

Whole Wheat Pizza Dough

1 1/4 cup flour

1 package or 2 1/4 teaspoons of Active dry yeast

1/2 teaspoon salt

1 cup warm water

2 tablespoons olive oil (or veggie)

1 3/4 cup whole wheat flour

Preheat oven to 400 F.  In mixing bowl combine flour, yeast, salt, water and oil.  With wooden spoon stir in the whole wheat flour.  (if it doesn't all stir in, it will be kneaded in) Knead dough to make a moderately stiff and elastic (6-8 min)  Divide dough in half, cover. Let rest for 10 min.  Layer pizza pan with cornmeal, it doesn't stick either way though I just like having an excuse to use my cornmeal.  Poke holes in the dough after it is spread out so it doesn't get air bubbles in it, I've tried it without doing this and it looks really goofy.  Bake crust for 10 min on 400 without toppings once toppings are added bake for another 10 min.  

Bread in a Bag

3-3 1/2 cups flour

1 package rapid rise or regular yeast

2 tablespoons sugar

1 teaspoon salt

1 1/2 cups very warm water (125-130 F)

2 tablespoons margarine, softened

1 1/2 cups whole wheat flour

cooking spray

In ziploc plastic bag, mix:

1 1/2 cup flour

1 package yeast

2 tablespoons sugar

1 teaspoon salt

Add to bag:

1 1/2 cups very warm water

2 tablespoons margarine, softened

Close bag. Knead and work the bag wih fingers to blend the ingredients.

Add to bag:

1 1/2 cups whole wheat flour

Close bag and work dough until flour is well blended.

Add to bag:

1 cup flour to make a soft dough

Close bag and work dough until flour is well blended.

Turn dough out onto lightly floured surface.  Knead until smooth and elastic, about 8-10 min.  Spray dough with cooking spray; cover with bag; let rest 10 minutes.  Punch dough down.  Divide into two equal pieces.  roll eat to 11 by 7 inch rectangle.  Roll up tightly from the short end; pinch seam and ends to seal.  Place, seam side down in two bread loaf pans coated with cooking spray.  Cover; let rise in warm, draft free place until double in size, about 1 hour.  Bake 375 degrees F for 25-30 min or until done.  Remove from pans; cool on wire racks.

I thought the whole idea of making it in a bag sounded really fun, but I didn't want to use a big bag on it when I already had a mixing bowl out with some dough residue on it.  It worked well in that too.  I got this recipe from our ward emergency preparedness fair this summer and it is from the Utah State University Extension.  I thought that it would be useful for working with kids because it is a bit more contained than a normal bread recipe.