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Step-by-Step Instructions
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Combine Dry Ingredients: Place 1 cup of flour and the baking powder into a sturdy gallon-sized freezer bag.
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Add Liquids: Pour in the warm milk and melted butter (or olive oil). Seal the bag and “squish” it from the outside until well combined.
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Add Remaining Flour: Open the bag and add the rest of the flour. Reseal and continue to knead the dough from the outside of the bag for several minutes until it pulls away from the sides.
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Final Knead: Remove the dough from the bag and knead it by hand on a lightly floured surface for 2–3 minutes until smooth and elastic.
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Rise and Bake: Place the dough into greased mini-loaf pans (as seen in your images). Let it rise in a warm spot for about 20–30 minutes, then bake at 190°C (375°F) for 25–30 minutes until golden brown.
FAQ & Tips
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Bag Strength: Use a heavy-duty freezer bag rather than a standard sandwich bag to ensure it doesn’t pop or tear during the “squishing” phase.
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The Glossy Finish: For the shiny, professional look shown in the pans, brush the tops with a little extra melted butter or an egg wash just before baking.
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Temperature Matters: If your milk is too cold, the bread will be dense; if it is too hot, the bread will not rise at all.
How to Serve
Freshly baked bread in a bag is a perfect side for hearty meals like Crockpot Orange Chicken or Slow Cooker Cabbage and Ground Beef. It also makes a wonderful base for a 4-Ingredient Tuna Melt. If you’re looking for a classic Southern pairing, use these mini loaves to soak up a rich 3-Ingredient Tomato Gravy.