Description
This Bread in a Bag recipe offers a simple and mess-free way to make homemade bread. Using a resealable plastic bag to mix and knead the dough reduces cleanup while still producing a soft, golden loaf perfect for sandwiches or toast. The yeast dough rises twice, first in the bag and then in a loaf pan, before baking to a perfect crust and airy interior.
Ingredients
Scale
Yeast Mixture
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup warm water (110°F)
- 1/4 cup sugar
Dough
- 3 cups all-purpose flour
- 1/4 cup vegetable oil (or melted butter)
- 1 tsp salt
- 1/2 cup warm milk (110°F)
Instructions
- Dissolve the yeast and sugar: In a small bowl, dissolve the active dry yeast and sugar in 1/4 cup of warm water at 110°F. Allow it to sit for about 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
- Add dry and wet ingredients to bag: Into a large resealable plastic bag, add 3 cups of all-purpose flour, 1/4 cup vegetable oil, 1 teaspoon salt, and 1/2 cup of warm milk (110°F).
- Mix and knead the dough in the bag: Pour the bubbly yeast mixture into the bag with the other ingredients. Seal the bag tightly and gently knead it for 3-5 minutes until the dough comes together and is smooth.
- Let the dough rise: Leave the sealed bag in a warm place for about 1 hour, allowing the dough to rise and double in size inside the bag.
- Shape the dough: Carefully remove the dough from the bag and shape it into a loaf on a lightly floured surface.
- Preheat the oven: Set your oven to 350°F (175°C) to warm up while the dough undergoes its final rise.
- Second rise in loaf pan: Grease a loaf pan, place the shaped dough inside, and let it rise again for 20-30 minutes until it doubles in size.
- Bake the bread: Bake the loaf in the preheated oven for 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool before slicing: Remove the bread from the oven and cool it on a wire rack to finish baking internally and to prevent sogginess before slicing.
Notes
- Ensure water and milk are warm but not hot to avoid killing the yeast.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Allowing the dough to rise properly is critical for a soft, airy texture.
- Use a clean, large resealable freezer bag for easy kneading and mixing without mess.
- Cooling the bread completely before slicing preserves its structure and improves texture.
