Grade: Pre-School
Subject: other

#2286. Little Red Hen

, level: Pre-School
Posted Sat Jun 16 11:57:06 PDT 2001 by Sandy/K/MO (
St. Francis Xavier,
Concepts Taught: Hoping BB

I am just getting started using BB and I have written down what we did. I compiled the bread in the bag recipe from the mailrings. Jan Brett has wonderful masks to make.

I did one close to Thanksgiving called the little red hen. We read it, talked about feelings, friendship and helpfulness. After we read it several times we made puppets for retelling. On the Friday of their puppet show they changed the story just a bit because they felt that everyone should help and we made bread in a bag. I found masks/necklace pictures for them to wear instead of using their puppet and they each had a part in making the bread.
I hope I'm on the right track for bb and that this lesson might help someone.

Recipe for bread in a bag

Bread in a Bag:

2 C. flour
1 package Fleischman's Rapid Rise yeast
3 T. sugar
3 T. nonfat dry milk
1 t. salt
1 C. hot water
3 T. oil
1 C. whole wheat flour
In a 1-gallon, heavy-duty freezer bag combine: 1 C. flour, undissolved
yeast, dry milk, and salt. Force air from bag and shake to blend ingredients.
hot water and oil and reseal bag. Mix by working with fingers. Add
whole-wheat flour, reseal and mix. Gradually add enough remaining flour
to make stiff dough that pulls away from the bag. On floured surface knead dough 2-4 times until smooth and elastic. Cover dough with towel, rest 10 minutes. Roll dough to 12x7-inch rectangle. Roll up from narrow end. Pinch edges and ends to seal. Place in oiled loaf pan Place 9x13 pan on counter; fill with boiling water. Place cookie sheet on top of 9x13 pan and place loaf pan on the cookie sheet. Cover with towel. Let dough rise 20 minutes or until double in size. Bake at 375 for 25 minutes or until done.

Looks complicated but really isn't. I saw this done with a school full of
3rd graders and several parent helpers in the school cafeteria.
Mini-Bag #1 (Marked with bright-colored tie):
1/3 cup all-purpose flour
2 teaspoons yeast
(For Step #1)

Mini-Bag #2: 1-1/4 cup whole wheat flour
1 teaspoon salt
(for Step #5)

Mini-Bag #3: 1 cup all-purpose flour
By using small plastic cups, you can also pre-measure liquid ingredients by
placing 2 teaspoons honey in one small cup (Step #1) and 2 teaspoons honey
plus 2 teaspoons oil in another cup (Step #5).

By using a 6-ounce plastic glass, you can mark with a magic marker both 1/2
cup and 1/3 cup measures for the warm water. This eliminates the need for
expensive measuring cups.

REMINDER: Keep mixture in bottom of bag. When it starts creeping up the sides, slide it back down.

1. In heavy-duty, 2-gallon plastic bag with sides rolled down to form
bowl, add: mini-Bag #1 plus 1/3 cup warm water and 2 tspns honey
2. Unroll bag, hold tightly at base and mix on outside of bag with
fingertips (not nails).
3. With bag sides together, roll down as in log roll and let mixture rest
(about 10 minutes). Note: Bubbles forming inside bag are a sign that the
yeast is growing.
4. Roll sides into mixing bowl position.
5. Add: Mini-Bag #2 plus 2 teaspoons oil, 2 teaspoons honey 1/2 cup warm

*These directions are for mixing the ingredients in a 2-gallon plastic bag.
You can use these same ingredients and amounts for making terrific bread by
using the traditional bread mixing procedures.

6. Unroll; squeeze out air, hold tightly toward bottom and mix gently on
outside. Keep mixing until all ingredients are distributed evenly.
7. Form bag into mixing bowl.
8. Add: Approx. 1/2 cup all purpose flour (or half of Mini-Bag #3)
9. Unroll; mix thoroughly until all flour is dispersed.
10. On lightly-floured surface, roll dough out of bag by rolling sides down,
then turning bag inside out.
11. by using a dough scraper, gently work in enough flour to make dough soft
but not sticky. Note: Too much flour will make dough stiff, thus tough
12. Divide the dough in two equal parts if working with a partner.
13. Knead** dough for approx. 10 min. **To knead, use heel of hand and
fingertips by folding dough voer, pressing with heel, turn, repeat.
14. Let dough rest by covering 10 minutes.
15. Without stretching dough, flatten dough with palms to form rectangle,
On one of the short sides, hold dough over, making point. Press into dough.
Starting with point, roll dough tightly to end. Pinch loose ends together
to keep dough from unravelling.
16. Turn ends under to match length of greased pan. Make sure top is
smooth. Place in pan. (mini-loaf pans) Do not press down.
17. Let double in bulk in warm place.
18.Bake at 375 degrees F for 15-20 minutes.