Why did my dough not rise?

Yeast may be expired or water may have been too hot or too cold. Confirm water temperature near 110°F, check dates on yeast, and give the dough more time in a warm spot. If the sponge never became frothy, start over with fresh yeast.

How sticky should the dough feel?

Slightly tacky is perfect. It should release from your fingers with a gentle tug. If it smears like glue, knead in flour one tablespoon at a time. If it tears easily, rest it for five minutes to relax gluten, then continue kneading.

How do I prevent a dense loaf?

Measure flour accurately, knead until smooth, and do not rush the rise. Under proofing leads to tight crumb. Over proofing can collapse structure. Aim for doubled in size and a slow spring back when gently pressed.

What pan size works best.

A standard 8 and one half by 4 and one half inch or 9 by 5 inch loaf pan both work. The smaller pan gives a taller loaf. Baking time may vary by a few minutes.

Can I bake this in a Dutch oven.

Yes. Shape into a tight log or small round and place in a preheated Dutch oven. Bake covered for the first fifteen minutes for extra oven spring, then uncover to finish.

Can I use instant yeast or active dry yeast.

Rapid rise instant yeast is used here. Active dry yeast also works if you bloom it in the warm water with the sugar for about ten minutes until foamy. Rise times may be a little longer.

Soft Bread in a Bag Recipe

Bread in a Bag Recipe

Recipe by Liliya

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Total Time50 minutes
Yield12 slices 1x
DietDairy-Free, Vegan

Soft homemade bread in a bag made with simple pantry ingredients and minimal cleanup. Mix, knead, rise, and bake for a tender, sliceable loaf that is beginner friendly and kid friendly.

Ingredients

Scale

3 cups all purpose flour
3 teaspoons sugar
1 packet rapid rise yeast
1 cup warm water 110°F
3 tablespoons olive oil
1¼ teaspoons salt

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Instructions

Add 1 cup flour, sugar, yeast, and warm water to a freezer strength zip top bag. Seal, press out air, and shake gently. Rest 10 to 15 minutes until frothy.
Add remaining flour, olive oil, and salt. Seal and knead through the bag until a soft dough forms.
Turn out onto a lightly floured surface and knead briefly until smooth.
Shape into a log and place in a greased loaf pan. Cover and let rise until doubled.
Preheat oven to 375°F and bake 25 to 30 minutes until golden. Cool before slicing.

Notes

Use a freezer strength bag for best results.
Dough should feel slightly tacky, not sticky.
Let the loaf cool at least 30 minutes before slicing for the best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 170 kcal
Sugar: 2 g
Sodium: 230 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg

Find it online: https://wearerecipes.com/bread-in-a-bag-recipe/