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–+ servings

Bread in a Bag

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A fun and easy way to make a basic yeast loaf using just a resealable bag, perfect for kids and small kitchens.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 1 loaf
Course: Baking, Bread, Side Dish
Cuisine: American
Calories: 140
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Swap in whole wheat or rye for a nuttier flavor; if using whole wheat, try 2 cups all-purpose + 1 cup whole wheat for lighter texture.
  • 1 packet active dry yeast (2 1/4 tsp) Make sure yeast is fresh and not expired.
  • 2 tablespoons sugar Feeds the yeast and helps browning.
  • 1 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1 cup warm water (about 110°F / 43°C) Water temperature matters: too hot kills yeast; too cool slows fermentation.
  • 2 tablespoons olive oil Or another neutral oil like canola.

Method
 

Preparation
  1. Warm the water to about 110°F (feel comfortably warm, not hot).
  2. In a large resealable bag, add flour, yeast, sugar, and salt. Seal and shake to combine dry ingredients.
  3. Open the bag, pour in warm water and olive oil. Reseal.
  4. Mix and knead the dough inside the bag by pressing and squishing for about 2–3 minutes until the dough comes together into a smooth ball.
  5. Leave the dough in the sealed bag and place it in a warm spot to rise for 45–60 minutes, or until doubled in size.
Baking
  1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
  2. Gently deflate the dough inside the bag, open it, and transfer to the prepared pan. Shape lightly to fit.
  3. Let the dough rest in the pan for 20–30 minutes for a short second rise.
  4. Bake at 375°F (190°C) for 25–30 minutes, until the top is golden and the loaf sounds hollow when tapped.
  5. Remove from oven, cool on a rack for at least 15–20 minutes, then slice.

Nutrition

Serving: 1gCalories: 140kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 1g

Notes

For a softer crust, brush the loaf with melted butter right after baking. For a dairy-free version, keep using oil instead of butter.
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