3 cups flour, divided
3 tablespoons sugar
2 ¼ teaspoons rapid rise yeast
1 cup warm water (110 to 120 degrees)
3 tablespoon vegetable oil
1 ½ teaspoon salt
1 gallon-size freezer bag
In a freezer bag, add 1 cup flour, sugar, and yeast. Seal and shake together.
Open the bag and pour in water. Seal and squeeze/shake the bag to mix until blended.
Rest the bag for 10 minutes on the counter or until bubbles form in the bag.
Re-open the bag, adding the oil and 1 cup of flour. Seal and mix by squeezing/squishing the bag.
Add remaining flour to the bag and seal. Knead the bag until the flour is completely incorporated.
Turn out the dough onto a lightly floured surface and knead until the dough bounces back easily when pressed, about 5 minutes.
Shape into a loaf and place in a 9×5 inch bread pan spritzed with nonstick cooking spray. Cover and allow to rise until doubled in size, about 60 minutes.
While the dough rises, preheat the oven to 375 degrees.
Bake the bread for 30 minutes or until golden brown.
Cool in the baking pan for 10 minutes before flipping out onto a wire cooling rack.