This bread in a bag is a healthy, hands on way to make soft homemade bread with simple real ingredients and almost no cleanup. You mix right in a sturdy zip top bag, let the yeast wake up, knead without a mixer, and bake a golden loaf that slices beautifully for toast and sandwiches.
When you want bread in a bag that truly works every time, this method delivers dependable rise, tender crumb, and a clean ingredient list that you can feel good about. It is gentle enough for kid helpers, quick enough for busy weeknights, and practical for anyone who does not want a sink full of bowls.
Why You’ll Love This bread in a bag
- It keeps cleanup tiny since everything starts in the bag and the dough goes straight to the pan.
- It gives a soft, sliceable crumb that is perfect for toast and sandwiches made with bread in a bag.
- It is fast thanks to rapid rise yeast and a single rise right in the pan.
- It is beginner friendly and kid friendly so bread in a bag turns into a little kitchen science lesson.
- It uses basic pantry staples you already have.
Ingredients Needed For bread in a bag
- All purpose flour. Three cups create structure and the classic soft crumb. Use a reliable brand you like. You can swap up to one cup with bread flour for a chewier bite or with white whole wheat flour for a heartier flavor. Measure with the scoop and level method for accuracy.
- Sugar. Three teaspoons feed the yeast and add gentle browning. White granulated sugar dissolves quickly which helps the yeast activate faster.
- Rapid rise yeast. One packet gives quick lift and shortens rise time. Check the expiration date and store extra packets in the fridge for freshness.
- Warm water 110°F. Yeast loves this temperature range. If you do not have a thermometer, the water should feel like a warm bath. Too hot can weaken yeast so aim for pleasantly warm, not hot.
- Olive oil. Three tablespoons add tenderness and a subtle fruity note. Any mild olive oil works. You can use neutral oil if you prefer a completely neutral flavor.
- Salt. One and one quarter teaspoons strengthen gluten and balance flavor. Fine sea salt dissolves evenly so the seasoning is consistent throughout the loaf.
How I Make bread in a bag
(This is a quick overview of how I make bread in a bag, with tips along the way. You’ll find the full ingredients and instructions in the recipe card below.)
- Start the sponge in the bag Add one cup flour, the sugar, the yeast, and the warm water to a heavy zip top bag. Press out excess air, seal, and gently shake or squish to combine. Tip the bag so everything collects in one corner for easy handling.
- Let it get frothy Set the sealed bag on the counter for 10 to 15 minutes until the mixture looks puffy and bubbly. This tells you the yeast is active and ready.
- Add the remaining ingredients Open the bag and add the remaining two cups flour, the olive oil, and the salt. Reseal and knead through the bag until a soft dough forms and pulls away from the plastic. If it feels sticky, add a tablespoon of flour and keep going.
- Knead briefly on the counter Lightly flour your surface, then turn out the dough and knead by hand for about two minutes until smooth and springy. You are building a little extra strength for a taller loaf.
- Shape and pan Roll the dough into a tight log, tucking the ends under, and place it in a greased loaf pan. Press gently so it fills the corners for even slices later.
- Rise until doubled Cover the pan loosely with lightly oiled plastic wrap or a clean towel and let it rise in a warm spot until doubled in size. Depending on your kitchen, this usually takes about 25 to 40 minutes.
- Bake to golden Preheat the oven to 375°F while the loaf finishes rising. Bake for 25 to 30 minutes until the top is deep golden and the loaf sounds hollow when tapped. The internal temperature should be about 195 to 200°F if you like to check.
- Cool before slicing Turn the loaf out onto a rack and let it cool at least 30 minutes so the crumb sets and slices cleanly.
Can I make the bread in a bag dough ahead?
After shaping, cover and refrigerate the pan for up to twelve hours. Bring to room temperature and let it rise until doubled before baking. Chilled dough may need an extra fifteen to thirty minutes to proof.
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