Bread In A Bag
Create a simple, homemade bread with a crusty exterior and soft interior using a resealable bag; perfect for quick baking and beginner cooks alike.
Ingredients
Instructions
- Combine nonfat dry milk, sugar, and hot water in the bag and mix well.
- Add flour, yeast, whole wheat flour, vegetable oil, and salt to the bag.
- Seal the bag and knead the mixture gently until ingredients are well combined.
- Let the dough rise in the bag for about 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C).
- Remove the dough from the bag and shape into a loaf.
- Place the shaped dough on a baking sheet lined with parchment paper.
- Bake for 30 minutes or until golden brown and cooked through.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with bread flour, which can enhance the dough's elasticity. If you don't have nonfat dry milk, you can use regular milk instead; just reduce the water slightly. Ensure the water is hot but not boiling to activate the yeast properly. Knead the bag gently to avoid tearing it.
Serving Suggestions
This bread pairs beautifully with soups or stews, making it a great addition to any meal. For a delightful breakfast, serve it with butter and jam or toast it for a crunchy texture. Consider having it alongside a refreshing salad or as a base for sandwiches. Browse more American recipes for inspiration on what to serve alongside.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it in a resealable bag for up to three months. To reheat, simply toast slices or wrap the whole loaf in aluminum foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Bread In A Bag contains roughly 24 calories, with 1g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 563mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount and mix it directly with the dry ingredients. There’s no need to dissolve it in water first, which saves time and simplifies the process.
What should I do if my dough doesn’t rise?
If your dough doesn't rise, check the freshness of your yeast; expired yeast won't work effectively. Ensure the water is warm enough to activate the yeast but not too hot, which can kill it. Try placing the bag in a warm, draft-free area to encourage rising.
Can I add herbs or spices to the dough?
Absolutely! Adding herbs like rosemary or thyme, or spices such as garlic powder, can enhance the flavor of your bread. Mix in about 1-2 teaspoons of your chosen herbs or spices with the dry ingredients for a delicious twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).