Ziptop Bread in a Bag
Ziptop Bread in a Bag gives you an easy way to knead bread and get it ready for the oven. Combine your ingredients together in a large plastic bag with a zip lock top. Mix them together in the bag adding more flour until the dough does not stick to the sides. You'll then be able to easily pour it out and knead it further. You can decide whether to shape your dough into dinner rolls or a loaf -- whichever best fits your needs. Both will bake at similar times (the loaf a little longer), until they come out of the oven, golden brown on top. Please note that the use of bread flour in this recipe is formulated to have a higher gluten content and will make better bread; all purpose flour will work but bread flour is the better choice. Further, rapid rise or instant yeast works quicker, and is important to use in this method of mixing and rising.
Preparation Time50 min
Cooking Time30 min
- 5 cups bread flour, plus 2 tablespoons for kneading (see note)
- 1 tablespoon RapidRise yeast (do not substitute regular yeast)
- 3 tablespoons sugar
- 1 1/2 teaspoon salt
- 2 cups water
- 3 tablespoons butter
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Place 2 cups of the flour into a gallon-size zip top plastic bag and add the yeast, sugar and salt. Shake the bag to mix the ingredients. Heat the water in the microwave for 1 minute, until it is 120 degrees F. Add water and butter to the bag and seal the top. Knead the ingredients with your hands until the butter is well incorporated. Add 2 cups more flour and again knead with your hands. Add the final 1 cup of flour and continue to knead until the dough comes together and no longer sticks to the sides of the bag.
Sprinkle a clean work surface with the cup of flour and turn dough out of the bag onto the surface. Knead 15 -20 times until the dough is smooth. Spray the top of the dough with cooking spray and cover with plastic wrap; let rest 10 minutes until it is puffy. Remove the plastic and punch down the dough.
For bread loaves: Spray two 9 x 4 loaf pans with cooking spray. Divide the dough into two portions. Use your fingers or a rolling pin to roll the dough into a square about 9 x 9 inches. Roll very tightly into a log, pinching ends to seal and place into prepared pans, seam side down. Repeat with the second portion.
For dinner rolls: Spray two 8 x 8 bake pans with cooking spray. Divide the dough into two portions. Loosely roll each portion into a 2-inch wide log and divide that into 12 equal size pieces. Roll each piece in your palms to form a smooth ball, pinching edges underneath. Place in the pan and repeat with the remaining dough.
Cover dough with plastic wrap which has been sprayed with cooking spray and allow to rise in a warm place for 30 minutes.
Preheat oven to 375 degrees F. Bake loaves for 30-35 minutes, rolls for 25-30 minutes, until golden brown and bread tests 200 degrees F with an internal read thermometer. Tip out of the pans and let cool on cooling racks.
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