This easy Bread in a Bag recipe makes soft, fluffy homemade bread using simple pantry ingredients. You mix and knead the dough inside a food-safe bag, so there’s less mess and fewer dishes to wash. The dough can then be shaped into loaves or rolls, left to rise, and baked until golden brown.
The recipe in your picture uses flour, sugar, rapid-rise yeast, olive oil, and salt. Below is a complete version with measurements, detailed instructions, nutritional estimates, storage advice, troubleshooting, and frequently asked questions.
Recipe at a glance
Preparation time
20–25 minutes
Rising time
60–90 minutes
Baking time
25–35 minutes
Yield
1 large or 2 small loaves
Difficulty
Beginner-friendly
Oven temperature
375°F / 190°C
Ingredients
The quantities below follow the recipe shown in your image, with warm water added to activate and hydrate the dough.
All-purpose flour
3 cups (360–390 g)
Granulated sugar
3 teaspoons (12–13 g)
Rapid-rise instant yeast
1 packet (about 7 g)
Olive oil
3 tablespoons (45 ml)
Salt
1¼ teaspoons (about 7 g)
Warm water
About 1 cup (240 ml), added gradually
Optional for the crust: 1 tablespoon melted butter or olive oil for brushing after baking.
Equipment: A large food-safe zip-top bag, measuring cups and spoons, a baking sheet or loaf pan, a kitchen towel, and an oven.
Step-by-step instructions
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Step 1: Combine the dry ingredients
Add about 1 cup of flour, the sugar, and the rapid-rise yeast to a large food-safe zip-top bag.
Seal the bag, leaving some air inside, and shake gently to distribute the ingredients evenly.
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Step 2: Add warm water
Pour in about ¾ cup (180 ml) of warm water. Seal the bag securely and gently squeeze the ingredients together until a thick, sticky mixture forms.
Let it rest for 5–10 minutes. The water should feel comfortably warm, not hot; aim for approximately 100–110°F (38–43°C).
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Step 3: Add the remaining ingredients
Add the olive oil, salt, and another cup of flour. Seal the bag and gently squeeze and fold the mixture until combined.
Add the remaining flour gradually. If the dough feels dry or stiff, add some of the reserved warm water, 1 tablespoon at a time.
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Step 4: Knead the dough in the bag
Press, fold, and squeeze the dough through the sealed bag for about 5–8 minutes. The dough should become smoother and more elastic.
If the bag becomes too tight or appears likely to tear, transfer the dough to a lightly floured surface and finish kneading by hand.
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Step 5: Let the dough rise
Transfer the dough to a lightly oiled bowl. Cover with a clean towel and leave in a warm place for 45–60 minutes, or until approximately doubled in size.
Rising time varies with room temperature and yeast activity.
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Step 6: Shape the loaf
Gently press the dough to remove large air pockets. Shape it into one large loaf or divide it into two smaller loaves.
Place in greased loaf pans or shape into rolls on a lined baking tray. Cover and let rise for another 20–30 minutes, until visibly puffy.
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Step 7: Bake the bread
Preheat your oven to 375°F (190°C).
Bake a large loaf for approximately 30–35 minutes, two smaller loaves for 25–30 minutes, or rolls for 15–20 minutes. Adjust according to size and your oven.
The bread should be golden brown and sound hollow when tapped. The center should reach approximately 190–200°F (88–93°C).
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Step 8: Cool and serve
Brush the warm crust with melted butter or olive oil if desired. Transfer to a wire rack and cool for at least 30–45 minutes before slicing.
Enjoy with butter, jam, eggs, soup, or your favorite sandwich fillings.
Important: Never put the plastic mixing bag in the oven. All baking must be done in an oven-safe pan or on a baking tray.
Nutrition information
The following estimates are for the full recipe using approximately 3 cups of flour, 3 tablespoons of olive oil, and 1 cup of water. Actual values depend on ingredient brands, flour weight, and loaf size.
Estimated nutrition per serving (1 of 12 slices)
140–150 calories
Carbohydrates
24 g
Protein
3–4 g
Total fat
3–4 g
Fiber
About 1 g
Added sugar
About 1 g
Sodium
230–270 mg
Estimates assume 12 equal slices and no butter topping. Sodium may vary with the salt measurement and flour brand.
Full nutritional breakdown
Nutrient
Approximate amount per loaf
Calories
1,700–1,800 kcal
Carbohydrates
280–290 g
Protein
35–40 g
Total fat
40–43 g
Saturated fat
5–7 g
Dietary fiber
9–12 g
Total sugars
12–15 g
Sodium
2,800–3,200 mg
Cholesterol
0 mg
Allergens and dietary information
Gluten: Contains wheat gluten; not suitable for people with celiac disease or wheat allergy.
Dairy-free: Yes, as written, provided the flour and other ingredients have no relevant added ingredients. Butter is optional.
Egg-free: Yes.
Nut-free ingredients: The listed recipe contains no nuts, but check product labels and cross-contact warnings if cooking for someone with a nut allergy.
Vegan: Yes, when made with olive oil and without butter.
Vegetarian: Yes.
Added sugar: A small amount is used to support the recipe’s flavor and fermentation; it is not a sweet bread.
This is a source of carbohydrates for energy, with a modest amount of protein and mostly unsaturated fat from olive oil. It is not particularly high in fiber because it uses refined flour. For more fiber, you can replace up to 1 cup of the all-purpose flour with whole-wheat flour, adding a little extra water if necessary.
Tips for perfect bread
Measure flour correctly
Spoon flour into your measuring cup and level it off. Packing flour into the cup can make the dough too dry.
Use warm, not hot, water
Excessively hot water can damage the yeast and prevent the dough from rising.
Keep the dough slightly tacky
Bread dough should be soft and pliable. Add water or flour in small amounts rather than making sudden adjustments.
Allow sufficient rising time
Watch the dough rather than the clock. A cool kitchen may require additional time.
Cool before slicing
Cutting bread while it is very hot can compress the crumb and make the inside seem gummy.
Frequently asked questions
1. Can I use active dry yeast instead of rapid-rise yeast?
Yes. Use one 7 g packet. Dissolve it in the warm water with the sugar and wait about 5–10 minutes for it to become foamy before mixing with the flour and other ingredients.
2. Can I make this recipe without a plastic bag?
Absolutely. Use a large mixing bowl and a sturdy spoon, then knead the dough on a lightly floured countertop. The bag is simply a convenient way to reduce cleanup.
3. Why didn’t my bread rise?
Common causes include expired yeast, water that was too hot, a cold room, or insufficient rising time. Keep the dough in a comfortably warm location and allow more time if needed.
4. Why is my bread dense or hard?
Too much flour, insufficient kneading, inactive yeast, or inadequate rising can cause dense bread. Add flour gradually and let the dough become noticeably puffy before baking.
5. Can I use whole-wheat flour?
Yes. Start by replacing 1 cup of all-purpose flour with whole-wheat flour. The bread will be denser and more flavorful, and may require extra water and a longer rise.
6. Can I make dinner rolls instead of a loaf?
Yes. Divide the risen dough into 12 equal pieces, shape into balls, place on a greased or lined baking tray, and allow to rise until puffy. Bake at 375°F (190°C) for about 15–20 minutes.
7. How do I know when the bread is done?
Look for a golden-brown crust and a hollow sound when tapped. For a more reliable check, the center should register about 190–200°F (88–93°C) on a food thermometer.
8. How should I store homemade bread?
Let the bread cool completely, then store it in an airtight bag or container at room temperature for about 2–3 days. Refrigeration can make bread stale faster.
9. Can I freeze it?
Yes. Slice the cooled loaf, place it in a freezer-safe bag, and freeze for up to 2–3 months for best quality. Toast slices directly from frozen or thaw at room temperature.
10. Can I reduce the salt?
You can reduce it modestly, for example to 1 teaspoon. Salt contributes flavor and helps regulate yeast activity, so reducing it substantially may affect the bread’s texture and rise.
11. Can I make the dough ahead of time?
Yes. After kneading, place the dough in a covered, lightly oiled bowl and refrigerate overnight. Let it warm slightly, shape it, allow it to rise until puffy, and bake as directed. The exact timing will depend on how much it rises in the refrigerator.
12. Is this bread suitable for people with diabetes?
It can be included in some meal plans, but it contains a substantial amount of carbohydrates per serving. Portion size and individual carbohydrate needs matter. Whole-wheat flour can increase fiber, but it does not eliminate the bread’s carbohydrate content.
Recipe troubleshooting guide
Problem
Likely cause
Solution
Dough is too sticky
Too much water or insufficient flour
Add flour 1 tablespoon at a time
Dough is too dry
Too much flour or insufficient water
Add warm water 1 teaspoon to 1 tablespoon at a time
Bread has a hard crust
Overbaking
Check doneness earlier and brush with butter or oil if desired
Bread collapses
Overproofing or weak dough structure
Shorten the final rise and avoid adding excessive flour
Bread is gummy inside
Underbaking or slicing too early
Bake until the center reaches the recommended temperature and cool before cutting
Bread tastes bland
Insufficient salt or flavoring
Measure the salt accurately and add herbs if desired
Easy variations
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Garlic and herb bread
Add 1 teaspoon garlic powder and 1–2 teaspoons dried Italian herbs.
Healthy Whole Wheat Bread Recipe
Whole-wheat bread
Replace up to one-third of the white flour with whole-wheat flour and adjust the water as needed.
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Soft dinner rolls
Shape the dough into 12 balls, let them rise until puffy, and bake for 15–20 minutes.
Printable recipe summary
Bread in a Bag
Makes 1 large loaf or 2 small loaves
Ingredients
3 cups all-purpose flour
3 teaspoons sugar
1 packet rapid-rise yeast
3 tablespoons olive oil
1¼ teaspoons salt
Approximately 1 cup warm water
Method
Combine 1 cup flour, sugar, and yeast in a food-safe bag.
Add ¾ cup warm water and rest 5–10 minutes.
Add the olive oil, salt, and remaining flour gradually, adjusting with the reserved water as needed.
Knead for 5–8 minutes.
Rise for 45–60 minutes or until doubled.
Shape, then rise for another 20–30 minutes.
Bake at 375°F (190°C) for 25–35 minutes, depending on loaf size.
Cool before slicing.
Enjoy your homemade bread! The secret to a soft, fluffy loaf is to add the water gradually, knead until the dough is elastic, and allow it to rise properly before baking.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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