Bread in a Bag

I must tell you that I have never made bread from scratch. Breadmaker bread from a mix, yes. But from scratch! Never until today. I remember my mother making and baking it often. She did it all by hand. As it was rising in the pans under a damp kitchen towel on top of the steam radiator which had a metal cover, she peeked at it often and knew just when it was ready to put into the oven to bake. My grandmother made it as well, of course, and she also made rusk and cinnamon rolls. That was for Eastertime. The dough for the rolls was rolled out, covered with brown sugar and cinnamon and raisins and then rolled and cut to bake as coiled discs and then when cool, topped with icing.

What inspired me was a recipe I saw on the internet many months ago that was for kids. It sounded easy so I screen shot it and today was the day to give it a try. I just had to try.  I would do a couple of things differently the next time but it was a success! Wonders will never cease. Now I will venture to different kinds. I may even try one in the Big Red mixer soon.

First the recipe for you to see and then the pictures of MY BREAD!

You might like to know more about how I made this. First of all I had a package of four little foil baking pans sized 5 1/2" x 3" x2" and sprayed Pam on three (not two as directed) because there are many different sizes of "mini pans." None was specified.  When it said warm water it didn't say how warm! I remember from the breadmaker it said around 75°—85° and then another on the internet said 110° or less. Well my water temperature when I added it was 100° and I held my breath hoping I hadn't made a serious mistake. Because it said just to cover it with a towel to rise, I remembered how Mother did it with a damp towel on the radiator, so that is what I did on top of our propane gas heater.

  Please click on image to view larger

YUM!