Bread in a Bag

Equipment

• 1 Gallon-Sized Heavy-Duty Resealable Zip-Top Bag (Note: Use freezer-grade bags to prevent accidental tears during squeezing.)
• 8.5 x 4.5-inch (or 9×5-inch) Loaf Pan
• Measuring Cups and Spoons
• Small Bowl (for warming water)
• Kitchen Towel (for covering dough during proofing)
• Wire Cooling Rack

Ingredients

Pantry Staples

• 3 cups (360g) All-Purpose Flour (divided: 1 cup, 1 cup, and 1 cup)
• 1 packet (2 1/4 tsp / 7g) Active Dry Yeast or Instant Yeast
• 1 cup (8 fl oz) Warm Water (ideal temperature: 105°F to 110°F / 40°C to 43°C)
• 3 tbsp (38g) Granulated White Sugar or Honey
• 3 tbsp (42g) Unsalted Butter, melted (or vegetable oil)
• 1 1/2 tsp (9g) Fine Sea Salt

Instructions

Step 1: Start the Yeast Sponge

1. Open your heavy-duty 1-gallon zip-top plastic bag.
2. Add 1 cup of all-purpose flour , 3 tbsp of sugar , and the 1 packet of active dry yeast into the bag.
3. Pour in 1 cup of warm water (ensure it feels warm like bathwater, not hot, to avoid deactivating the yeast).
4. Press out most of the excess air, seal the bag securely, and gently squeeze and mash the bag with your hands for 1 to 2 minutes until the flour and water form a smooth, liquid batter.
5. Let the sealed bag sit at room temperature for 10 to 15 minutes . The batter will become bubbly and frothy, showing that the yeast is active.

Step 2: Build the Dough Structure

1. Unseal the bag and add 1 cup of all-purpose flour , 3 tbsp of melted butter , and 1 1/2 tsp of salt .
2. Reseal the bag tightly, pushing out extra air, and massage the contents for 1 to 2 minutes until fully incorporated into a loose batter.
3. Open the bag once more and add the final 1 cup of all-purpose flour .
4. Reseal and squeeze the bag vigorously for 3 to 5 minutes . Watch as the mixture transitions from a sticky batter into a cohesive, soft dough ball that pulls away cleanly from the plastic sides.

Step 3: First Rise inside the Bag

1. Leave the dough ball inside the bag, seal it loosely (leaving a small gap for air expansion), and place it in a warm, draft-free spot in your kitchen.
2. Let the dough proof for 30 to 45 minutes , or until it doubles in size inside the bag.

Step 4: Shape the Loaf

1. Lightly grease your loaf pan with butter or non-stick cooking spray.
2. Carefully turn the soft dough out of the bag onto a lightly floured surface or directly into your hands. (No heavy counter-kneading is needed!)
3. Gently press the dough into a 8×6-inch rectangle, then roll it up tightly into a log shape. Tuck the seam side down and place it into the prepared loaf pan.

Step 5: Second Rise & Bake

1. Cover the loaf pan loosely with a clean kitchen towel and let it rise in a warm spot for 30 minutes , or until the top of the dough crown sits about 1 inch above the rim of the pan.
2. While the dough is finishing its rise, preheat your oven to 375°F (190°C) .
3. Bake on the center rack for 25 to 30 minutes .
4. Visual & Texture Cues: The crust will turn a rich golden brown, and tapping the top of the loaf should produce a hollow sound.

Step 6: Cool and Serve

1. Remove the loaf from the oven and let it sit in the pan for 5 minutes.
2. Turn the bread out onto a wire cooling rack and allow it to cool for at least 20 minutes before slicing to set the crumb structure.

Nutrition

Calories: 185 kcal · Protein: 5 g · Fat: 4.5 g Saturated Fat: 2.5 g · Carbohydrates: 31 g Dietary · Saturated Fat: 2.5 g Trans · Fiber: 1 g · Sugar: 4 g · Sodium: 350 mg