Bread in a Bag
Quick and easy Homemade Bread in about an hour. Perfect for any occasion. Difficulty: Beginner
Equipment
- Measuring Cup
- Gallon Plastic Zippered Bag
- 3 Min Loaf Pans or
- 1 Standard Loaf Pan
- Wire Cooling Rack
INGREDIENTS
- 3 cups All-Purpose Flour - plus extra for dusting
- 3 tsp. Granulated Sugar
- 1 packet Rapid-Rise Yeast - (2 1/4 tsp.)
- 3 Tbsp. Olive Oil or Vegetable Oil
- 1 ¼ tsp. Salt
- 1 cup Warm Water - (110°F)
- 1 Tbsp. Melted Butter - for brushing after baking (optional)
INSTRUCTIONS
- Preheat oven to 375°F.
- Add the Warm Water, Sugar, and Yeast to a gallon-size zippered plastic bag. Seal and squish for 30 seconds. Set aside for 5–10 minutes until foamy.
- Add Olive Oil and 1 cup of Flour to the bag, reseal, and squish until smooth.
- Add remaining 2 cups of Flour and Salt to the bag. Knead by squishing for 5–7 minutes until a Soft Dough forms.
- Remove Dough from the bag and knead on a Floured Surface for 1–2 minutes until smooth.
- Shape into a tight loaf. Divide the Dough into 3 portions for mini loaves.
- Place Shaped Dough in greased mini/regular loaf pans, cover, and let rise in a warm place for 30–45 minutes.
- Bake mini loaves for 18–22 minutes or a single loaf for 25–30 minutes.
- Cool in pans for 10 minutes, transfer to a Wire Rack, and brush with Melted Butter.
- Slice and enjoy.
Notes
If initial mixture does not foam, the Yeast was either dead or the water was too warm or cold.
Unbaked Loaves may be frozen after 1st rise. Then thawed and baked as above.
Finished Loaves may be frozen. Thaw in fridge overnight. Reheat/warm by wrapping in damp paper towel and heating in the microwave for 10 - 15 seconds.
Finished Loaves may be frozen. Thaw in fridge overnight. Reheat/warm by wrapping in damp paper towel and heating in the microwave for 10 - 15 seconds.
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