Baker's Bread in a Bag
Submitted by Nizzle
Baker’s bread in a bag is mixed and kneaded entirely in a zip-top bag, no mixing bowl needed. A kid-friendly intro to yeast bread that bakes into a tender white loaf.
YIELD
12 servingsPREP
1 hrsCOOK
30 minREADY
50 minBaker’s bread in a bag turns yeast bread into a hands-clean kitchen activity, ideal for teaching kids to bake or for anyone intimidated by traditional kneading. Everything happens inside a one-gallon zip-top bag: yeast and flour go in first, then water and margarine, and you simply press and squeeze the bag to mix and develop the dough. No flour-covered counter, no doughy hands, no mixing bowl to wash.
The bag also doubles as the first proofing chamber. A 20-minute rest with the zipper open lets the gluten relax and the yeast wake up. Once the dough is shaped and transferred to a bread pan, it doubles in size during a longer warm rise before baking into a soft, sandwich-style loaf.
Pro Tips
- Use truly warm water, around 110°F (43°C). Hot water kills yeast; cool water keeps it dormant. Aim for the temperature of a baby’s bath.
- Press out as much air as possible before sealing the bag. Air pockets keep ingredients from mixing properly.
- Add the second portion of flour gradually. Sticky dough means more flour is needed; firm dough is right.
- Let the dough rise in a warm spot, not hot. A turned-off oven with the light on works well; a sunny windowsill can overheat and kill the yeast.
Variations
- Add a tablespoon of honey instead of sugar for a softer crumb and subtle sweetness.
- Knead in 1 cup of shredded cheese and a pinch of garlic powder before the second rise for a savory loaf.
- Substitute one cup of all-purpose flour with whole wheat for a heartier flavor and texture.
Ingredients
Directions
Put yeast, 1 to ½ cups flour, sugar and salt into the bag.
Add margarine and warm water.
Press most of the air out of the bag and seal.
Press and squeeze the bag with your hands until the dough becomes mixed.
Open bag and add last 1- ½ cups of flour. Seal the bag again and keep pressing and squeezing until the flour is worked into the dough.
Add ¼ to ½ cup more flour if your dough is very sticky.
Unzip the bag and let the dough rest for 20 minutes.
This will let the dough rise.
Spray the pan with no-stick cooking spray.
Squeeze the dough down.
Then take the dough out of the bag and place it in the pan.
Let the dough rest in the pan in a warm, but not hot, place to rise.
The dough should double its size before baking. This will take about 1 hour. Preheat the oven to 375℉ (190℃). Bake the bread for 25 to 30 minutes. Remove the bread from the pan to cool.
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