“Bread in a Bag” is a popular method for making a quick loaf of basic white bread. You measure liquids, yeast, and some all-purpose flour into a large zip-top bag and with the bag tightly sealed, your little sous chef goes to work kneading the ingredients into a sticky (but supple) dough that then is transformed into a simple sandwich loaf.
Most of these recipes use quick or rapid-rise yeast (and plenty of it) so the loaf can be made from baking to buttering slices in less than two hours. There is also a promise that because this bread is easy to measure and can be mixed in a bag, your kids can do most of the work independently without making a mess.
Serves: 2 mini loaves or 1 full size loaf
3 C all purpose flour, divided
3 Tbsp white sugar
1 (.25) package rapid rise yeast (2¼ tsp)
1 C warm water
3 Tbsp olive oil or vegetable oil
1½ tsp salt
In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water.
Squeeze air out of the bag and seal.
Squish with your hands until well mixed together.
Let it rest for 10 minutes at room temperature. Bubbles will form.
Open bag and put in 1 C of flour, oil and salt.
Seal bag again and squish until well blended.
Add last cup of flour and continue mixing in the same manner until well blended.
Remove dough from bag and put onto a lightly floured surface.
Knead for 5-10 minutes or until smooth.
Divide dough in half and place each half into a greased mini loaf pan. Or make one large loaf
Cover with a towel and allow to rise for about 30 minutes.
Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.