Bread in a Bag (No Mess, No Mixer)

Makes: 1 loaf (about 12 slices)
Prep Time: 20 minutes
Rise Time: 45–60 minutes
Bake Time: 30–35 minutes

Ingredients

• 3 cups (375 g) all-purpose flour
• 3 tsp sugar
• 1 packet (2¼ tsp / 7 g) instant rapid-rise yeast
• 1¼ tsp salt
• 3 tbsp olive oil
• 1 cup (240 ml) warm water (105–115°F / 40–46°C)

Equipment

• 1 large zip-top freezer bag (gallon size)
• Loaf pan (8×4 or 9×5 inch)
• Measuring cups and spoons

Instructions

Step 1: Combine Dry Ingredients

1. Add 1 cup flour, sugar, yeast, and salt to the zip-top bag.
2. Seal the bag and shake to combine.

Step 2: Add Liquids

1. Pour in the warm water and olive oil.
2. Seal the bag.
3. Squeeze and mix with your hands until smooth.

Step 3: Add Remaining Flour

1. Add another cup of flour.
2. Seal and mix again.
3. Add the final cup of flour gradually.
4. Continue kneading through the bag until a soft dough forms.

Step 4: Knead

1. Remove dough from the bag onto a lightly floured surface.
2. Knead for 5–8 minutes until smooth and elastic.
3. If sticky, add flour 1 tablespoon at a time.

Step 5: First Rise

1. Place dough in a lightly oiled bowl.
2. Cover with a towel.
3. Let rise in a warm place for 30–45 minutes or until doubled.

Step 6: Shape

1. Punch down the dough gently.
2. Shape into a loaf.
3. Place into a greased loaf pan.

Step 7: Second Rise

1. Cover loosely.
2. Let rise for 15–20 minutes until slightly above the pan rim.

Step 8: Bake

1. Preheat oven to 375°F (190°C).
2. Bake for 30–35 minutes.
3. Bread should be golden brown and sound hollow when tapped.

Step 9: Cool

1. Remove from pan.
2. Cool on a wire rack for at least 30 minutes before slicing.

Approximate Nutrition Facts

Per Slice (1/12 loaf)

Values are estimates and vary by ingredient brands and slice size.

Allergen Information

Contains:

• Wheat (gluten)

May contain traces of:

• Soy, milk, eggs, or nuts if present in the flour or other ingredients used.

Nut-Free?

• The recipe itself contains no nuts.
• Check packaging labels if baking for someone with severe nut allergies.

Dairy-Free?

• Yes.

Egg-Free?

• Yes.

Vegan?

• Yes, provided the sugar used is vegan-certified if required.

Frequently Asked Questions

Q: Can I use active dry yeast instead of instant yeast?

Yes. Dissolve it in the warm water with the sugar and let sit for 5–10 minutes until foamy before adding.

Q: Why didn’t my bread rise?

Possible reasons:

• Water was too hot and killed the yeast.
• Yeast was expired.
• Dough was left in a cold room.
• Too much salt touched the yeast directly.

Q: Can I use whole wheat flour?

Yes. Replace up to half the flour with whole wheat flour. For 100% whole wheat, add 1–2 extra tablespoons of water.

Q: How do I know when it’s fully baked?

The internal temperature should be about 190–200°F (88–93°C), or the loaf should sound hollow when tapped.

Q: Can I freeze it?

Yes. Cool completely, wrap tightly, and freeze for up to 3 months.

Q: How long does homemade bread stay fresh?

• Room temperature: 2–3 days
• Refrigerator: up to 1 week
• Freezer: up to 3 months

Q: Can I add herbs or cheese?

Absolutely. Try:

• 1 tsp garlic powder
• 1 tbsp dried herbs
• ½ cup shredded cheese
• ¼ cup chopped olives

Troubleshooting

Dough Too Sticky

Add flour 1 tablespoon at a time while kneading.

Dough Too Dry

Add water 1 teaspoon at a time.

Dense Bread

Usually caused by insufficient rising time or too much flour.

Hard Crust

Brush the hot loaf with a little olive oil or melted butter immediately after baking.

Serving Ideas

• Toast with butter and jam
• Sandwich bread
• Garlic bread
• French toast
• Soup accompaniment