Bread in a Bag
Bread in a Bag is a simple homemade bread recipe with no mixer needed. Mix, knead, rise, and bake for a fresh, soft loaf every time.
Servings: 14 slices
Equipment
- large ziptop bag
- mixing bowl (large)
- 9x5-inch loaf pan
- clean kitchen towel or plastic wrap
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast (2-¼ teaspoons)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F)
- 2 tablespoons vegetable oil
Instructions
- Add the flour, yeast, sugar, and salt to a large Ziploc bag. Seal and shake to combine.
- Pour in the warm water and vegetable oil. Seal the bag again, leaving a bit of air inside.
- Knead the bag with your hands for about 10 minutes, or until the dough becomes smooth and elastic.
- Remove the dough from the bag and place it in a greased bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat oven to 375°F.
- Punch down the dough and shape into a loaf. Place in a greased 9x5-inch loaf pan.
- Let the dough rise again in the pan for 15-20 minutes.
- Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
🥡 STORAGE: Store leftover bread in a plastic bag or an airtight container at room temperature for up to 3 days.
For longer storage, freeze in slices or as a whole loaf.
♨️ REHEATING: Microwave: Warm slices for 10-15 seconds.
Oven: Wrap in foil and warm at 325°F for 8-10 minutes.
Toaster: Toast individual slices for a crispy edge.
❄️ FREEZING: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months.
For slices, place parchment between pieces before freezing to prevent sticking.
💡 TIPS FOR BEST RESULTS: Use a thermometer to check the water temperature for yeast activation.
Knead until smooth and stretchy to develop gluten.
Let the dough rise in a warm, draft-free area for the best rise.
Don’t slice while hot - let cool to avoid a gummy texture.
🍳 ALTERNATE COOKING METHODS: Bread machine: Add ingredients in the order recommended by your machine and use the basic loaf setting.
Dutch oven: Bake at 425°F with the lid on for 20 minutes, then remove the lid and continue baking for 10-15 minutes more.
♻️ LEFTOVERS: Toast leftover bread for breakfast.
Cube and dry it for croutons.
Use in bread pudding or French toast casserole.
Nutrition
Serving: 1slice | Calories: 123kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 168mg | Potassium: 34mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 5mg | Iron: 1mg
