Step-by-Step Instructions
1. The Bag Mix
Open a heavy-duty gallon-sized zip-top bag. Pour in 1 cup of the flour, the sugar, the yeast, and the warm water. Squeeze as much air out as possible and zip it tight. Use your hands to squish and shake the bag until the ingredients are well combined. Let the bag sit for about 10 minutes; you’ll notice the mixture becoming bubbly and frothy—that means the yeast is alive and working!
2. Adding the Texture
Open the bag and add the olive oil, salt, and another cup of flour. Zip it back up and squish again until the dough starts to pull away from the sides of the bag. Finally, add the last cup of flour. Continue to knead the dough from the outside of the bag. If the dough feels too sticky, you can add a tablespoon of flour at a time until it forms a cohesive ball.
3. The Countertop Knead
Lightly flour a clean surface. Remove the dough from the bag and knead it by hand for about 5 to 8 minutes. You want the dough to be smooth and elastic. If you press your finger into it, it should spring back.
4. The First Rise
Place the dough into a greased loaf pan. Cover it with a clean kitchen towel and place it in a warm, draft-free spot. Let it rise for about 45 to 60 minutes, or until it has doubled in size.
5. Bake to Perfection
Preheat your oven to 375°F. Once the dough has risen, bake for 25 to 30 minutes. You’ll know it’s done when the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. Remove from the pan and let it cool on a wire rack before slicing.
Pro Tips for the Best Results
Check Your Yeast: Always ensure your yeast isn’t expired. If the mixture doesn’t get bubbly in the first 10 minutes, the yeast might be inactive.
Temperature Matters: If you don’t have a thermometer, the water should feel like warm bath water—not stinging hot.
The Egg Wash Hack: For that shiny, professional-looking crust seen in the photos, brush the top of your loaf with a beaten egg mixed with a teaspoon of water right before putting it in the oven.
Storage: Since this bread has no preservatives, it is best enjoyed within 2 to 3 days. Store it in a sealed bag or bread box. It also freezes beautifully—just slice it before freezing so you can grab a piece whenever you need toast!
