Ever want to make bread without having to clean the bread-maker afterwards? Or the stand mixer? Or even just the bowl? Well, it turns out you don’t have to … if you make your bread in a bag! No, this isn’t a Japanese vending machine item — that would be bread in a can. This is kind of a maverick way to make bread for people who simply don’t want to wash a bowl or leave one dirty in the sink.
You'll still need to knead the dough, so don’t think the bag is going to do all the work for you. In reality, it can be a bit difficult to mix all the ingredients inside the sealed bag by using your hands outside the bag, but on the plus side, it’s a great conversation starter: "Did you make this delicious bread?" "Why, as a matter of fact I did ... in a bag!"
Bread in a bag
8
20 minutes
30 minutes
1 hour 20 minutes
3 cups all-purpose flour, separated, plus more for dusting
¼ cup sugar
One .25-ounce package active dry yeast
¼ cup milk, room temperature
¾ cup water, warm
4 tablespoons vegetable oil, separated
2 teaspoons kosher salt
Preheat the oven to 375 F.
In a large, sealable plastic bag, combine 1 cup of the flour, the sugar, yeast, milk and water. Seal the bag, and mix with your hands. Allow to rest 10 minutes in a warm place.
Open the bag, and add a second cup of flour, 3 tablespoons of the oil and then the salt. Seal, and again mix with your hands. Open the bag, and add the final cup of flour, close the bag, and mix again.
Turn the dough out onto a well-floured surface, and knead for 4-5 minutes, or until smooth and elastic.
Use the remaining tablespoon of oil to grease a 9-by-5 loaf pan. Form the dough into a log shape, and place in the loaf pan, turning over so all sides are coated in the oil. Cover lightly with plastic wrap, and allow to rest in a warm, dry place for 30-45 minutes, or until doubled in size.
Bake until golden brown, and a toothpick inserted into the center comes out clean, 45-50 minutes.