This Quick & Easy 20-Minute Homemade Bread is soft, warm, and fresh from the oven in no time. Made with simple pantry ingredients, it’s the perfect solution when I want homemade bread fast—no yeast, no rising, and no kneading required. Whether I’m serving it with dinner or using it for sandwiches, this bread always hits the spot.
Why You’ll Love This Recipe
I love this recipe because it gives me soft, fluffy bread without the wait. It’s great for beginners, requires zero rising time, and bakes up beautifully in just 20 minutes. I can whip it up last-minute to go with soups, salads, or even breakfast spreads. It’s fast, foolproof, and so much better than anything store-bought.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Sugar (optional, for a hint of sweetness)
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Milk (or buttermilk)
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Olive oil or melted butter
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Optional: garlic powder, dried herbs, shredded cheese
Directions
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I preheat the oven to 400°F (200°C) and grease a small loaf pan or line it with parchment paper.
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In a large bowl, I whisk together flour, baking powder, salt, and sugar (if using).
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I pour in the milk and oil, then stir until a soft dough forms—just until combined.
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I transfer the dough into the prepared pan and smooth the top.
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I bake for 18–22 minutes, or until golden and a toothpick comes out clean from the center.
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I let the bread cool for 5–10 minutes before slicing and serving warm.
Servings and timing
This recipe makes 1 small loaf (about 8 slices) and takes just 20–25 minutes total—perfect for a fast side or snack.
Variations
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I sometimes add garlic powder, Italian seasoning, or shredded cheddar for extra flavor.
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Swapping milk with almond or oat milk works great for a dairy-free version.
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I’ve added chopped olives or sun-dried tomatoes for a Mediterranean twist.
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A sprinkle of sea salt and rosemary on top before baking gives it a focaccia-style feel.
Storage/Reheating
I store leftovers wrapped tightly at room temperature for up to 2 days, or in the fridge for up to 5. To reheat, I warm slices in the toaster or oven at 300°F until soft and slightly crisp. This bread is best enjoyed fresh but also freezes well—I slice and freeze it for up to 1 month.
FAQs
Does this bread taste like yeast bread?
It’s more like a cross between a quick bread and soft sandwich bread—fluffy and flavorful, but without the chew of traditional yeast loaves.
Can I use whole wheat flour?
Yes, I’ve made it with half whole wheat and half all-purpose flour. The texture is denser but still delicious.
Is this bread sweet or savory?
It’s neutral, so I can easily make it sweet by adding honey or savory by adding herbs or cheese.
Can I bake it in a skillet?
Yes, I use an oven-safe skillet or even muffin tins for individual portions—just adjust the bake time as needed.
What’s the best way to serve this bread?
I love it with soups, stews, or spread with butter and jam. It also makes a great base for mini sandwiches or toast.
Conclusion
This 20-Minute Homemade Bread is the perfect go-to when I need something warm, quick, and satisfying. It’s simple, versatile, and tastes amazing fresh out of the oven. Whether I’m in a pinch or just craving freshly baked bread without the wait, this recipe never lets me down.
Print
Quick & Easy 20-Minute Homemade Bread Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 loaf (about 8 slices)
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Quick & Easy 20-Minute Homemade Bread is the ultimate no-yeast, no-rise recipe that gives you soft, fluffy, fresh-from-the-oven bread in under 25 minutes—perfect for beginners and busy days.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp sugar (optional)
- 1 cup milk (or buttermilk or plant-based milk)
- 1/4 cup olive oil or melted butter
- Optional add-ins:
- 1/2 tsp garlic powder
- 1 tsp dried herbs (like rosemary, thyme, or Italian seasoning)
- 1/4 cup shredded cheese
Instructions
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Preheat oven to 400°F (200°C). Grease a small loaf pan or line it with parchment paper.
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In a large mixing bowl, whisk together flour, baking powder, salt, and sugar (if using).
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Add in milk and olive oil, then stir just until a soft dough forms—avoid overmixing.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 18–22 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Let cool for 5–10 minutes, slice, and serve warm.
Notes
- Use buttermilk for a slightly tangier, more tender loaf.
- Add herbs or cheese for extra flavor, or sprinkle sea salt and rosemary on top for a focaccia-like finish.
- Best enjoyed fresh, but slices reheat well in the oven or toaster.
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