Rosie Makes: Bread in a Bag

  • Oven required: Grown-ups should always be the ones to turn on the oven and stay nearby when it's in use to keep everything safe and fun!

Most of the materials/ ingredients for this project can be found in your home pantry. If you need to order a specific item, we’ve created an easy-to-order Amazon Shopping List.

Chemistry is a branch of science that studies what things are made of and how different substances mix together to make new substances. Chemistry is all around us, and it helps us understand how substances change and react with each other.

When two or more substances mix and create something new, you can tell a chemical reaction is happening if you see things like:

  1. Color Change: A sudden or gradual change in color can signal that a chemical reaction is occurring. For example, when iron rusts, it changes from gray to a flaky orange-red.
  2. Formation of a Precipitate: Sometimes, when two solutions are mixed, a solid forms. This solid is called a precipitate, and its formation is a sign of a chemical reaction.
  3. Gas Production: The release of a gas is another key sign. You might see bubbling or fizzing, like when vinegar reacts with baking soda to produce carbon dioxide.
  4. Temperature Change: A chemical reaction can release or absorb heat. If a mixture gets warmer, it’s exothermic; if it cools down, it’s endothermic.
  5. Light Emission: Some reactions produce light, like in glow sticks or certain biochemical reactions in living organisms.
  6. Odor Change: The production of a new smell can also indicate a reaction, such as the sulfur smell when an egg rots.

These are clues that substances are changing their forms and new substances are being created.

When you make bread, you use yeast, which helps the bread rise and become fluffy.

Yeast is a type of fungus that helps bread dough rise. When you activate yeast, usually by mixing it with warm water and a bit of sugar, it starts to eat the sugar. As the yeast digests the sugar, it produces carbon dioxide gas and alcohol as byproducts. The carbon dioxide gas gets trapped in tiny pockets within the dough, which causes the dough to expand or rise. This process is known as fermentation.

The warm environment helps the yeast work faster, which is why warm water is used to activate it. As the dough rises and bakes, the yeast’s fermentation makes the bread airy and light, while the alcohol evaporates due to the heat of baking.

So, when you make bread in a bag, you’re observing a real chemical reaction right in your kitchen!

Required Materials

  • 1.5 Cups (divided into three parts) All Purpose Flour
  • 1.5 Tbsp White Sugar
  • ~1 tsp or 1/2 of a .25 packet Rapid Rise Yeast
  • 1/2 cup Warm Water
  • 1.5 Tbsp Vegetable Oil
  • 3/4 Tbsp salt
  • Gallon Size Ziplock Bag
  • 6 x 3.3 x 2 is ideal Baking Tin
  • (optional for experiment) 3% hydrogen peroxide
  • (optional for experiment) dish soap
  • (optional for experiment) food coloring
  • (optional for experiment) plastic bottle
  • (optional for experiment) balloon
  • (optional for experiment) Alka Seltzer tablet
  • (optional for experiment) cup
  • (optional for experiment) cookie sheet or tray

Step-By-Step Instructions

Step 1

Place ½ cup of flour, 1.5 Tbsp sugar, and half of a .25 package rapid-rise yeast (~1 tsp) in a resealable plastic bag and add warm water. The water should be 105-110 degrees F.

An instant-read thermometer accurately checks water temperature for yeasted dough, but it’s not essential. Water slightly above 105°F will feel warm but not hot, ideal for activating yeast.

Step 2

Squeeze air out of the bag and seal.

Step 3

Squish the bag with your hands until the ingredients are mixed together.

Step 4

Let it rest for 10 minutes at room temperature. Bubbles will form.

Step 5

Open the bag and add ½ cup of flour, 1.5 Tbsp vegetable oil, and ¾ tsp salt.

Step 6

Seal the bag again and squish until all of the ingredients are mixed well.

Step 7

Add the last ½ cup of flour and continue mixing (squishing) in the same manner until everything is mixed well.

Step 8

Remove the dough from the bag and put it onto a lightly floured surface.

Step 9

Knead for 5-10 minutes or until smooth.

Tips for kneading dough:

    • Rub a little bit of flour on your hands.
    • Use your palms to press down on the dough, then fold it over towards you.
    • Turn the dough a quarter turn (this means turning it a little bit so it’s not facing the same way as before). Press down and fold it again. Keep turning and folding the dough.
    • The dough should feel smooth and springy. If you poke it gently with your finger, it should slowly bounce back.
    • If the dough gets too sticky, just sprinkle a little more flour.

Step 10

Place dough into a greased mini loaf pan. 

Tips for greasing the pan:

    • If you’re using oil or melted butter:
      • Pour a small amount into the pan.
      • Fold a paper towel, dip it into the oil or butter, and rub it around the inside of the pan.
    • If you’re using non-stick spray:
      • Simply hold the spray can a few inches away from the pan and spray evenly inside, covering all surfaces. Be careful not to spray too much.

Step 11

Cover the dough with a tea towel and allow to rise for about 30 minutes.

Step 12

NOTE! The next steps REQUIRE adult supervision. The dough can wait until an adult is present. Do not turn on the oven without permission from your adult. 

While the dough is resting, preheat the oven to 375 degrees Fahrenheit.

Step 13

Bake in a 375 degrees oven for 25-30 minutes or until bread is golden brown.