3 cups all-purpose flour, divided (I used Gold Medal Unbleached)

1 (1/4 oz) packet Rapid-Rise yeast (2 1/4 tsp)

3 tablespoons sugar

1 cup warm water (105-110° F.)

1 1/4 teaspoons salt

3 tablespoons vegetable or olive oil (I used Crisco vegetable oil)

3 disposable mini aluminum loaf pans


In a gallon-size plastic ziptop bag, add 1 cup flour, yeast, and sugar; then add the warm water. Squeeze the air from the bag then zip shut.Using your hands, squish the bag until ingredients are well mixed together. Let it rest for 10-15 minutes at room temperature. Batter will form bubbles.

Meanwhile, prepare a floured work surface and lightly grease 3 disposable mini loaf pans. Open the plastic bag and add another cup of flour, the salt, and oil. Seal bag shut and continue to squish the bag until mixture is well combined. Open bag and add the last cup of flour and continue squishing the bag until the ingredients are well mixed.Slit the bag open and dump the dough onto the floured work surface and knead for 5-8 minutes, or until smooth and elastic.

Divide dough into 3 equal portions (I used a pizza cutter); place 1 portion in each of the greased loaf pans. Cover with a towel and let rise in a slightly warm, draft free area for about 45 minutes, about doubled in size. (I set mine on a baking sheet in a slightly warm oven to rise.)Place loaves on a baking sheet and bake in a preheated 375° F. oven for 20-25 minutes, or until tops are golden brown. Brush tops of loaves with melted butter. Now, tear you off a rustic chunk (or slice if you must!) and serve warm with butter.

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