Bread in a Bag
Bread in a Bag is quickly going to be a new favorite adventure for your whole family! Kids of all ages will have a blast making their very own loaf of fresh bread.
Bread in a Bag Recipe
School’s out here in Portland, and summer vacation is in full swing. Back when my kids were younger, I loved turning summer days into little cooking classes. One of our all-time favorites? Baking homemade bread together.
This Bread in a Bag recipe is a fantastic way to get kids excited about baking bread. It’s simple, quick, and yields delicious results that the whole family will enjoy.
Tips for Cooking with Kids
- Make the recipe easy to follow. I covered my table with parchment paper and wrote the ingredient list right onto it so the kids could see everything at a glance.
- Set out all the ingredients beforehand so they’re easy to grab.
- Take a moment to show them how to measure correctly. I’m a fan of the scoop and level method when it comes to flour—it saves a lot of mess.
- Remember, don’t aim for perfection. The best part is that they’re having fun. Their loaves might not be perfectly shaped, but the taste? Totally on point!
- Accept the inevitable mess. Flour will get everywhere—the table, the floor, maybe even the dog—but those flour fights turn into the best memories. Plus, clean-up is quick and easy!
Science Lesson
While you’re making bread with the kids, why not sneak in a little science too? It’s a fun way to learn something new while creating something yummy.
What makes bread rise?
Bread rises thanks to yeast—a natural leavening agent. The yeast produces carbon dioxide bubbles inside the dough. These bubbles get bigger as the bread bakes, causing it to puff up and become soft and airy.
What is yeast?
Yeast is a living microorganism. It needs food, warmth, and moisture to grow and do its thing. It feeds on sugars and starches, turning them into carbon dioxide through fermentation. This gas is what makes your bread rise and get that wonderful texture.
Bread in a Bag Ingredients
- All-Purpose Flour
- Sugar
- Rapid Rise or Instant Yeast (no need to proof beforehand)
- Warm Water
- Olive Oil or Vegetable Oil
- Salt
- Zippered Food Storage Bag (gallon size)
How to Make Bread in a Bag
Start by placing one cup of flour into a gallon-sized plastic bag.
Next, add the yeast, sugar, and warm water.
- Seal the bag and gently squish it until all the flour is mixed in.
- Let it rest for about 10 minutes so the yeast can wake up and start working its magic.
- Open the bag and add in the olive oil, salt, and the rest of the flour.
- Squish again until the dough begins to come together.
- Remove the dough from the bag and place it on a lightly floured surface.
- Knead the dough until it’s smooth and elastic, adding a little more flour if it gets sticky.
- Grease two mini loaf pans with cooking spray or oil. Form your dough into two loaves and place them into the pans—you’ll get two adorable small loaves from one batch.
- Cover the loaves with a clean towel or plastic wrap, and let them rise in a warm spot for 20 to 30 minutes. Thanks to the rapid rise yeast, this part won’t take long at all.
- Bake the bread at 375°F (190°C) for 25 to 30 minutes until the loaves turn golden and smell heavenly.
Frequently Asked Questions
Can I make one big loaf instead of two small loaves?
Definitely! Just bake it longer—around 40 minutes should do the trick. Keep an eye on it so it doesn’t overbrown.
Can I use whole wheat flour?
You sure can! I recommend mixing half whole wheat and half all-purpose flour. It keeps the bread light but adds that nice whole-grain flavor.
Can I divide the recipe in half?
Yes! Splitting it lets two kids each make their own mini loaf. It’s a fun way to get everyone involved and share the bread-making love.
Can I make this gluten free?
Absolutely! Use your favorite gluten-free flour blend. I love Bob’s Red Mill Cup for Cup gluten-free flour—it works beautifully.
What size mini loaf pan do you use?
The pans I use measure about 5.75 x 3.25 inches. That size is perfect for cute, snackable loaves.
Looking for more easy recipes and fun kitchen activities with kids? Try these favorites:
A simple and fun homemade bread recipe designed for kids and families, using a plastic bag for mixing the dough. It yields two mini loaves or one large loaf with easy steps and minimal mess.
- Total Time: 50 minutes
- Yield: 2 mini loaves or 1 large loaf 1x
Ingredients
- 3 cups all-purpose flour, divided
- 3 tablespoons white sugar
- 1¼ package rapid rise yeast (about 2 ¼ teaspoons)
- 1 cup warm water (105-110°F)
- 3 tablespoons olive oil or vegetable oil
- 1 ½ teaspoons salt
- Zippered gallon-size plastic food storage bag (not counted in ingredients)
Instructions
- Put 1 cup flour, sugar, and yeast into a resealable plastic bag. Add warm water (105-110°F).
- Squeeze the air out and seal the bag tightly.
- Squish everything together with your hands until well mixed.
- Set the bag aside at room temperature for 10 minutes until bubbles form, indicating yeast activation.
- Open the bag and add 1 cup of flour, olive oil (or vegetable oil), and salt.
- Seal the bag again and squish to blend everything together.
- Pour in the last cup of flour, and mix thoroughly by squishing as before.
- Remove the dough from the bag and place it on a lightly floured surface.
- Knead the dough for 5 to 10 minutes until it becomes smooth and elastic, adding more flour if sticky.
- Divide the dough in half and place each portion into greased mini loaf pans (about 5.75 x 3.25 inches) or shape one large loaf if preferred.
- Cover the pan(s) with a clean towel and let the dough rise in a warm spot for about 30 minutes until doubled in size.
- Bake at 375°F (190°C) for 25-30 minutes until the loaves turn golden brown and smell fragrant.
- For one large loaf, bake for approximately 40 minutes, watching carefully to avoid overbrowning.
Notes
This recipe yields two mini loaves, perfect for smaller portions or sharing., For whole wheat variation, use half whole wheat and half all-purpose flour to keep the bread light and add whole-grain flavor., The recipe can be divided in half to allow two kids to each make a mini loaf, which promotes sharing and involvement., To make gluten free, substitute the flour with a gluten-free flour blend, such as Bob’s Red Mill Cup for Cup gluten-free flour., Expect and enjoy the mess when baking with kids—it contributes to the fun and creates memorable moments., The bread dough rising time is short thanks to the use of rapid rise yeast; sugars in the mix help activate yeast quickly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe (1 slice)
- Calories: 154 kcal
- Fat: 4 g
- Carbohydrates: 27 g
- Protein: 3 g
