Yield

• 2 small loaves (about 8 servings total)
• Prep time: 20 minutes
• Rise time: 45–60 minutes
• Bake time: 25–30 minutes

Ingredients

• 3 cups all-purpose flour, divided
• 3 teaspoons granulated sugar
• 1 packet (2¼ teaspoons) rapid-rise yeast
• 1¼ teaspoons salt
• 3 tablespoons olive oil
• 1 cup warm water (105–115°F / 40–46°C)

Optional

• 1 tablespoon melted butter for brushing after baking
• Herbs, garlic powder, cheese, or seeds for extra flavor

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Equipment

• 1 gallon zip-top freezer bag
• Mixing bowl (optional)
• Two 5×3-inch mini loaf pans or one 8×4-inch loaf pan
• Cooling rack

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Instructions

Step 1: Prepare the Bag

Add to the zip-top bag:

• 1 cup flour
• Sugar
• Yeast

Seal the bag and shake until combined.

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Step 2: Add Wet Ingredients

Add:

• Warm water
• Olive oil

Seal and gently squeeze until mixed.

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Step 3: Add Remaining Ingredients

Add:

• Salt
• Remaining 2 cups flour (a little at a time)

Seal and knead the dough through the bag for about 5–8 minutes until smooth.

If the dough is sticky, add 1 tablespoon flour at a time.

If too dry, add 1 teaspoon water at a time.

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Step 4: First Rise

Open the bag slightly to allow expansion.

Let rise in a warm place for 30–45 minutes or until doubled.

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Step 5: Shape

Punch down the dough.

Turn onto a lightly floured surface.

Divide into:

• 2 mini loaves, or
• 1 regular loaf

Place into greased loaf pan(s).

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Step 6: Second Rise

Cover loosely.

Rise another 20–30 minutes until puffy.

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Step 7: Bake

Bake at 375°F (190°C).

• Mini loaves: 22–28 minutes
• Standard loaf: 30–35 minutes

Bread is done when:

• Golden brown
• Internal temperature reaches about 190–200°F (88–93°C)

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Step 8: Cool

Brush with melted butter if desired.

Cool on a rack for at least 20 minutes before slicing.

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Storage

Room temperature:

• 3–4 days in an airtight container.

Refrigerator:

• Up to 1 week (may dry out faster).

Freezer:

• Wrap tightly and freeze for up to 3 months.

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Nutrition Information (Approximate)

Per serving (1 of 8 slices):

Values are estimates and will vary depending on the flour brand, loaf size, and any optional ingredients used.

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Tips for Success

• Water that is too hot can kill the yeast.
• Use rapid-rise (instant) yeast as listed; active dry yeast may need a longer rise.
• Knead until the dough is smooth and elastic.
• Don’t add too much flour, or the bread may become dense.
• For a softer crust, brush with butter immediately after baking.

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Variations

Garlic Herb

Add:

• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Cheese Bread

Mix in:

• 1 cup shredded cheddar or mozzarella

Whole Wheat

Replace up to half of the all-purpose flour with whole wheat flour.

Cinnamon Swirl

Roll the dough into a rectangle, sprinkle with a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon, roll up, and place in the pan before the second rise.

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Frequently Asked Questions

Q: Can I use active dry yeast?
A: Yes. Proof it first in the warm water with the sugar for about 5–10 minutes until foamy, then continue with the recipe.

Q: Why use a bag?
A: Kneading in a zip-top bag keeps cleanup minimal and is a fun method for kids and beginner bakers.

Q: My dough didn’t rise. Why?
A: Common reasons include expired yeast, water that was too hot or too cold, or a room that was too cool.

Q: Can I make rolls instead of loaves?
A: Yes. Divide the dough into 10–12 equal pieces, let them rise, and bake at 375°F (190°C) for 15–18 minutes.

Q: Can I use bread flour?
A: Yes. Bread flour produces a slightly chewier loaf with a bit more structure.

Q: Can I add seeds or oats?
A: Absolutely. Sprinkle sesame seeds, poppy seeds, sunflower seeds, or rolled oats on top after brushing with water or an egg wash.

Q: How do I know when it’s fully baked?
A: The loaf should be golden brown, sound hollow when tapped on the bottom, and have an internal temperature of 190–200°F (88–93°C).