2 c. all purpose flour
1 pkg. rapid rise yeast
3 tbsp. sugar
3 tbsp. non-fat dry milk
1 tsp. salt
1 c. hot water
3 tbsp. vegetable oil
1 c. whole wheat flour

Combine 1 cup all purpose flour, undissolved yeast, sugar, dry milk and salt in a 1 gallon Ziploc bag. Squeeze air out seal and mix dry ingredients with fingers. Add hot water and oil to dry ingredients. Reseal; mix by working bag again with fingers. Add whole wheat flour, reseal and mix again thoroughly. Gradually add enough remaining all purpose flour to make stiff dough that pulls away from bag. Knead on floured surface 2-4 minutes. Cover and let rest 10 minutes.

Roll dough to 12 x 7 inch rectangle. Roll up from narrow ends. Pinch edges and ends to seal. Place in oiled 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan; cover. Let rise over a bowl of boiling water 20 minutes or until double in size. Bake at 375 degrees for 25 minutes.

Good recipe for children to try with some adult supervision.