Ingredients
3 cups all-purpose flour (divided: 1 cup, then 2 cups)
1 packet (2 ¼ tsp) instant yeast
3 tbsp granulated sugar
1 tsp salt
1 cup warm water (105°F–110°F)
3 tbsp unsalted butter, melted
1 large egg (optional, for egg wash)
Instructions
1. Combine Initial Dry Ingredients: Open a heavy-duty gallon ziplock bag. Add 1 cup of flour, sugar, and yeast. Seal and shake lightly to combine.
2. Add Liquids: Pour in the warm water and melted butter. Press out excess air, seal the bag tightly, and squish the bag with your hands until the liquid and flour are completely blended into a smooth paste.
3. Rest the Sponge: Let the sealed bag sit at room temperature for 10 minutes until the yeast becomes bubbly and frothy.
4. Add Remaining Flour & Salt: Unseal the bag, add the remaining 2 cups of flour and the salt.
5. Knead in the Bag: Seal the bag completely and knead by squeezing, pressing, and rolling the dough inside the bag for 3–5 minutes until a cohesive, soft dough ball forms and pulls away from the bag sides.
6. First Rise: Squeeze out extra air, seal, and let the dough rise inside the bag in a warm spot for about 45–60 minutes until doubled in size.
7. Shape the Loaf: Lightly grease an 8.5×4.5-inch loaf pan (or foil baking pan). Turn the dough out of the bag, gently press it into a smooth rectangle, roll it into a tight log, and place it seam-side down into the pan.
8. Second Rise: Cover the pan loosely with a clean towel and let rise for 30–45 minutes until the dough rises about 1 inch above the rim of the pan.
9. Bake: Preheat your oven to 375°F (190°C). Whisk the egg with 1 tbsp of water and lightly brush over the top of the loaf for a golden finish. Bake for 30–35 minutes until golden brown and the internal temperature reaches 190°F.
10. Cool: Remove from the pan immediately and allow it to cool completely on a wire rack before slicing.