Ingredients
3 cups all-purpose flour (divided: 1 cup, 1 cup, 1 cup)
3 teaspoons sugar
1 packet rapid-rise yeast (2 1/4 tsp)
1 cup warm water (around 105°F–110°F)
3 tablespoons olive oil
1 1/4 teaspoons salt
Equipment Needed: 1 gallon-sized heavy-duty Ziploc bag, mini loaf pans (or 1 standard 8×4 loaf pan).
Instructions
1. First Mix: Open a gallon ziploc bag. Add 1 cup of all-purpose flour, 3 teaspoons sugar, and 1 packet of rapid-rise yeast into the bag. Pour in 1 cup of warm water. Seal the bag tightly, pressing out excess air, and squish with your hands until thoroughly combined. Let rest for 10–15 minutes until bubbly.
2. Second Mix: Open the bag and add 1 cup of flour, 3 tablespoons olive oil, and 1 1/4 teaspoons salt. Reseal and squish again until blended.
3. Third Mix & Knead: Add the final 1 cup of flour. Seal and work the bag with your hands until a smooth dough forms and pulls away from the sides of the bag.
4. Shape & Proof: Remove dough from the bag onto a lightly floured surface. Divide into 3 mini loaves (or 1 full loaf) and place into greased aluminum or mini loaf pans. Cover with a clean towel and let rise in a warm spot for 30–45 minutes until doubled in size.
5. Bake: Preheat oven to 375°F (190°C). Bake mini loaves for 20–25 minutes (or 30–35 minutes for a full-size loaf) until golden brown and hollow-sounding when tapped. Brush tops with melted butter if desired.