If you have little (or big) ones who love to help in the kitchen, this is a great way to teach them bread making and the reaction of yeast. Mixing this in a bag is ideal for the little ones to be able to mix all on their owns without the gigantic mess that usually ensues with their little hands. Having the ingredients pre-proportioned is a huge time saver as well, this helps keep the table cleaned and creates less chaos if there are multiple kiddos.
Begin by adding 1 cup of flour, all of the sugar and yeast to a gallon size resealable bag. Have them shake the bag or squish the dry ingredients around to get them combined. Then add all of the water and reseal. Make sure the bag is sealed nice and tight and let them squish the ingredients together to begin the dough. Once combined let it rest for about 10 minutes so the yeast can activate. If it is bubbles will form, if not nothing will happen, and the yeast is dead so you should not go any further.
If your bubbles appeared after the 10 minutes is up, have them add one cup of flour, oil and salt to their bags. Help them make sure the bag is sealed tight. Again, let those babies squish and mush the ingredients until well combined. When it is mixed, add the last cup of flour and reseal the bag. This will be the last time they get to squish the bag so make sure they get it mixed very well.
Once everything is completely combined, empty bag(s) on to lightly floured surface and knead for 5-10 minutes. You know you are done kneading when the bread dough is smooth. If your kids are older or just interested in trying, having them help knead is a great learning step in bread making. During this step you can teach them about elasticity and creating the gluten.
Depending on the loaf pan you are using, you will either put the entire dough in a regular pan or divide for smaller pans. I like to roll it slightly, pinch and fold under the ends but it’s not a necessary step. Cover and rest the dough for 30 minutes. The dough should double in size.
Bake the loaf/loaves at 375 degrees. Full sized loaves take about 25-30 minutes while the smaller loaves take about 15-20 minutes. They are done when the top crust becomes a golden color. Let them cool in their pans for 15 minutes, then remove them and place on a baking rack to finish cooling.
*If you are a prepper like me, I love recipes I can make in large batches and freeze some of it… This is one you can certainly do that with. To freeze follow all the directions above, including the cooling. The loaves must be completely cooled for optimal freezing. Once cooled, wrap partially with a paper towel and then cover in plastic wrap. Place wrapped bread in a freezer safe container, and you’re done! The paper towel is to help soak up moisture as it thaws so the bread does not get soggy on you. When ready to enjoy pull a loaf out of the freezer a few hours to a day ahead of when you are wanting to use it.
Bread in a Bag
- Loaf Pans links available below
- Resealable Gallon Bags links available below
- 3 C. Flour All Purpose
- 3 tbsp. Sugar
- 2 ¼ tsp. Yeast one package
- 1 C. Warm Water 105-110 degrees
- 3 tbsp. Olive Oil
- 1 ½ tsp. Salt
- In a resealable bag, place 1 cup of flour, sugar and yeast and mix. Add water.
- Squeeze air out, seal and let the kids SQUISH! Make sure it is well combined.
- Rest closed bag for 10 minutes to activate yeast. Bubbles will form if yeast is live, if no bubbles form yeast is dead.
- Add 1 cup flour, oil and salt. Again, let those babies SQUISH!
- Once well combined, add last cup of flour and do let the do the final mixing.
- Make sure everything is well combined. Remove from bag on to lightly floured surface and knead for 5-10 minutes. Bread should be smooth when done.
- If using a regular loaf pan put all dough inside. If using mini pans divide in half and place in pans.
- Cover and rest for 30 minutes. Dough should double in size.
- Bake at 375 degrees for 25-30 minutes for full size or 15-20 for minis. It is finished when top is golden.