Bread In A Bag

Finding an easy yet flavorful recipe to get fun with your kids? This Bread in a Bag is the way to go. Gather all ingredients to make bread in a resealable plastic bag, seal, squish together with your hands to mix, let rest, knead the dough until smooth, let rise, brush with olive oil and bake until golden. Weekend is coming, let’s make this bread with your kids!

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Bread In A Bag

Recipe by Bell BrittanyCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

This bread in a bag is great to make all year. My kids really enjoy the preparation time since the first time they try it.

Ingredients

• 3 c. all-purpose flour, divided

• 1/4 c. sugar

• 1 .25-package active dry yeast

• 1 c. warm water

• 3 tbsp. extra-virgin olive oil

• 2 tsp. kosher salt

• Cooking spray, for mini loaf pans

Directions

• Preheat oven to 375º F and grease mini loaf pans with cooking spray.
• Add 1 cup flour, sugar, and yeast and add warm water to a resealable plastic bag.
• Seal bag and squish together with your hands to mix. Let rest 10 minutes at room temperature. (Yeast should activate.)
• Add in 1 cup flour, oil, and salt, then seal and squish together.
• Add remaining flour and mix until combined. Remove dough from bag and knead 5 minutes until smooth.
• Divide dough in half and place in two loaf pans. Cover with a kitchen towel and let rise 30 minutes.
• Brush top of bread with olive oil or melted butter and bake until golden, about 30 minutes.

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a54346/bread-in-a-bag-recipe/

Notes

Bread In a Bag is a simple homemade bread recipe that mixes and kneads dough inside a resealable plastic bag before baking. Basic pantry ingredients like flour, yeast, sugar, water, olive oil, and salt are combined in stages, allowing the dough to come together without using a mixing bowl. After resting and kneading, the dough is shaped, allowed to rise, and baked into small loaves until golden.

The recipe works because mixing the ingredients gradually helps the yeast activate and the dough develop structure without overhandling early on. Kneading by hand after the initial mixing smooths the dough and helps create a soft, workable texture. Letting the dough rise before baking gives the bread time to expand, which improves the final crumb without adding extra steps or equipment.

This recipe fits well into everyday home cooking, especially when a hands-on project is helpful. The loaves bake evenly in smaller pans and are easy to portion. Leftover bread can be stored at room temperature for a short time or frozen for later use. The dough can also be shaped differently, as long as rising and baking times remain similar.