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Bread in a Bag is going to become your new favorite family activity! Little kids and big kids alike will love making their own loaf of bread.
Bread in a Bag Recipe
School is officially out here in Portland and summer vacation has started. When I had kids at home, one of my favorite things to do in the summer was hold cooking lessons. One of our favorite things to make was bread.
Making Bread in a Bag is the perfect way to introduce your children to bread making. It’s quick, easy and delicious!
Tips for Cooking with Kids
- Make sure recipe is readable and accessible. I covered my table with parchment paper and then wrote the ingredients on the paper so the kids could easily see it.
- Have all the ingredients out and easy to reach.
- Take time to teach them how to measure properly. I prefer the scoop and level method for flour.
- Don’t expect perfection. The important thing is that the kids have fun. Their loaves won’t be perfectly shaped but it doesn’t matter They still tasted the same!
- Embrace the mess. Kids will be messy and you will end up with flour all over the table and floor but they are going to have fun and so will you! The mess will clean up quickly but the memories will last a long time!!
Science Lesson
While making bread with the kids it is fun to share a little bit of science with them.
What makes bread rise?
Bread rises because of yeast which is a leavening agent. The yeast gives off carbon dioxide which creates bubbles in the bread dough and causes the bread to rise. The heat of the oven causes the carbon dioxide to expand even more so the bread rises even taller while baking.
What is yeast?
Yeast is a living organism and it needs food, warmth, and moisture to grow and thrive. It converts sugar and starch into carbon dioxide. This process is called fermentation. It’s the carbon dioxide that makes baked goods rise.
I have a full post on how to proof yeast you can check out.
Bread in a Bag Ingredients
- All Purpose flour
- Sugar
- Rapid Rise Yeast or Instant. Yeast. This does not need to be proofed in water first.
- Water
- Olive Oil or Vegetable Oil
- Salt
- Zippered food storage bag
How to Make Bread in a Bag
Place one cup of flour into a gallon size plastic bag.
Add yeast, sugar and warm water.
- Zip up the bag and smoosh it all together until the flour is all mixed in.
- Let it rest for 10 minutes so the yeast will activate.
- Add in olive oil, salt and remaining flour into the bag.
- Smoosh some more until dough forms.
- Take dough out of bag and place onto a lightly floured table
- Knead bread until smooth, add extra flour as needed.
- Grease mini loaf pans . Form dough into two bread loaves and place in loaf pans sprayed with cooking spray. You will get two small loaves out of one batch.
- Cover with a towel or plastic wrap and let dough rise for 20-30 minutes in a warm place. Since we are using rapid rise yeast, it won’t take long.
- Bake at 375 degrees F for 25-30 minutes for mini loaves.
Frequently Asked Questions
Can I make one big loaf instead of two small loaves?
Absolutely, you will just need to bake the bread for about 40 minutes.
Can I use whole wheat flour?
You can use whole wheat flour. I would recommend using half whole wheat and half white.
Can I divide the recipe in half?
You can divide it in half and have two children each make one mini loaf.
Can I make this gluten free?
Yes, just use your favorite gluten free flour. I like Bob Red Mill’s Cup for Cup gluten free flour.
What size mini loaf pan do you use?
The ones I use measure 5.75 x 3.25 inches.
For more fun recipes and activities for kids try these:
Be sure and follow me over on YouTube for weekly cooking demos.
Bread in a Bag
Ingredients
- 3 cups all purpose flour divided
- 3 Tbsp white sugar
- 1 .25 package rapid rise yeast (2 1/4 tsp)
- 1 cup warm water
- 3 Tbsp olive oil or vegetable oil
- 1 1/2 tsp salt
Instructions
- In a resealable plastic bag place 1 C flour, sugar and yeast and add in warm water. Water should be 105-110 degrees F.
- Squeeze air out of the bag and seal.
- Squish with your hands until well mixed together.
- Let it rest for 10 minutes at room temperature. Bubbles will form.
- Open bag and put in 1 C of flour, oil and salt.
- Seal bag again and squish until well blended.
- Add last cup of flour and continue mixing in the same manner until well blended.
- Remove dough from bag and put onto a lightly floured surface.
- Knead for 5-10 minutes or until smooth.
- Divide dough in half and place each half into a greasedmini loaf pan. Or make one large loaf
- Cover with a towel and allow to rise for about 30 minutes.
- Bake in a 375 degree oven for 25-30 minutes or until bread is golden brown.
Tips & Notes:
- have fun. Their loaves won’t be perfectly shaped but it doesn’t matter They still tasted the same!
- Embrace the mess. Kids will be messy and you will end up with flour all over the table and floor but they are going to have fun and so will you! The mess will clean up quickly but the memories will last a long time!!
Nutrition Facts:
Michelle Lubbers says
What’s your secret for light and shiny crust? Egg yolk? Melted butter? The verdict is out on whether we kneaded too long. My boys made a batch this morning that is now cooling. They had a great time making the dough, so it is a win! I really hope it’s edible though 🙂
Leigh Anne says
The secret is melted butter. I mainly did it so it would look prettier in the photograph 🙂 Hope you and your boys had fun – that’s the key ingredient!
Marla Lembke says
do you put the butter on before or after you bake it?
Leigh Anne says
after
Michelle Lubbers says
Tastes great! I love how “organic” it is with lumps and bumps, but yet it bakes up with such nice texture.
DeAnna Anderson says
This new cooking with kids that you are doing is genius. I am looking forward to finding the next in the series as it is now July 11 and I am behind. I signed up for your weekly email as well so I don’t miss anything. For this first recipe how long would you cook a regular sized loaf. Would it cook the same 25-30 minutes or a little longer. I have always had this thing with yeast. We just don’t get along, but I think even I could handle this recipe. My teenager daughter is interested as well. Thanks so much!
Leigh Anne says
Will have more ideas on the blog in the next few weeks – did you see the Chocolate Snack Cake idea I shared a week ago? A full size bread pan will probably take about 10 minutes longer. Have fun!!
Deb Morin says
I am wondering how big the mini loaf pans are?
Leigh Anne says
Deb, They measure 5 3/4 x 3 1/4 x 2 inches. I do link to them in the post if you want to check them out.
Tess says
Wish I would have seen this two weeks ago! I had my niece and nephew for 9 days and this would have been right up their alley to do. I have 4 grandsons and can’t wait for each of them to be ready to help make bread loaves. I already do homemade loaves for Christmas presents…this would be a way for them to make the presents even more special!
If your kitchen isn’t warm enough for rising, start your oven at 200 degrees F. and let the dough “rest” in there. That way it’s draft free as well which helps with the rising. Make sure that you cover the bowl or pan that you have the dough in so it doesn’t dry out. Make sure you don’t leave the dough in the plastic bag though.
Leigh Anne says
Thanks for the tip Tess! Have fun baking with the grandsons.
judy says
I loved your idea I have grand sons perfect for boys, and messy grams
loved it will let every one know how old gram did.
Leigh Anne says
Have fun Judy!
Rhonda says
Can you add yummies as in chocolate chips or anything before baking?
Leigh Anne says
Sure!
Jessica D. says
I can’t wait to try this. It seems like such a simple recipe.
Leigh Anne says
So easy and so fun!