Bread in a Bag

Minimize the mess by making a bread recipe in a bag. Kids love this recipe for its fun, tactile feel. It also makes for a great camping or trail-blazing activity if you have a cast iron Dutch oven.

Yield: 1 loaf

Bread in a Bag


  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp instant yeast
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 cup warm milk (2%) or water (100 - 110°F)
  • 2 tbsp liquid honey
  • 2 tbsp canola oil or melted butter


  1. Place 2 cups flour, yeast, sugar and salt in a large heavy zip-lock bag. Seal bag and shake to combine; set aside.
  2. Whisk together milk, honey and oil in a small bowl or measuring cup. Pour milk mixture into same zip-lock plastic bag. Seal bag halfway and squeeze out air in bag. Seal bag completely.
  3. Squeeze bag until dough is smooth and pulls away from sides of bag. If dough is too sticky, gradually knead in additional flour, 1 tbsp at a time, until dough is smooth and pulls away from side of bag.
  4. Continue kneading until dough is smooth and elastic, about 5 minutes. Let stand 10 minutes.
  5. Turn dough out onto a lightly floured surface. Using greased hands, form dough into a loaf. Place loaf in a greased 9x5 inch loaf pan. Cover with greased plastic wrap. Let rise in a warm draft-free place until almost doubled in volume, about 1 hour.
  6. Meanwhile, preheat oven to 350°F.
  7. Bake until loaf is golden brown, about 30 minutes. Cool loaf in pan on a rack for 10 minutes. Invert loaf onto rack and cool completely. May be frozen for up to 1 month.
Nutritional analysis per 1/2 inch slice:


86 calories, 2 g fat, 2.2 g protein, 14.9 g carbohydrate, 0.5 g fibre, 136 mg sodium


Tip: As an alternative to making a loaf, dough can be rolled into 6 buns. Bake at 350°F until golden brown, about 25 minutes. Brush with melted butter.