20‑Minute Homemade Bread

I love this quick, no-fuss homemade bread that comes together in just 20 minutes—crispy on the outside, soft and pillowy on the inside. Perfect for sandwiches, side dishes, or just fresh from the oven slathered with butter.

Why You’ll Love This Recipe

I’m drawn to how effortlessly this recipe yields warm, freshly baked bread without long rising times or complicated steps. No yeast, no kneading—just simple ingredients and a fast bake. It’s the easiest way to enjoy homemade bread any day of the week.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• All-purpose flour
• Baking powder (the leavening agent)
• Salt
• Sugar (optional, for slight sweetness and browning)
• Greek yogurt or plain yogurt
• Milk (any kind)
• Olive oil or melted butter

directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or grease a small loaf pan.

2. In a large bowl, I whisk together flour, baking powder, salt, and sugar until well combined.

3. I pour in the yogurt, milk, and olive oil (or melted butter), then stir gently until a soft dough forms—careful not to overmix.

4. I shape the dough into a round loaf on the baking sheet (or into the prepared pan) and lightly flatten the top. I score the surface with a sharp knife to allow it to expand.

5. I bake for 18–20 minutes, until the top is golden brown and the loaf sounds slightly hollow when tapped.

6. I remove it from the oven and let it cool for a few minutes before slicing so the crumb sets.

Servings and timing

This makes one small loaf, about 6–8 slices—perfect for 3–4 people.
Prep time: ~5 minutes
Bake time: ~15–18 minutes
Total time: ~20–23 minutes

Variations

• Herb-infused: I stir in chopped fresh herbs like rosemary, thyme, or chives.

• Cheesy twist: I fold shredded cheddar or Parmesan into the dough.

• Garlic version: I mix in minced garlic or brush garlic butter on top before baking.

• Gluten-free: I swap in a gluten-free all-purpose flour blend (with xanthan gum) using the same ratio.

storage/reheating

I store leftover slices in a loosely covered container at room temperature for up to 2 days. To refresh them, I warm slices in a toaster or oven at 350°F (175°C) for 5 minutes—they come out crisp and fresh-tasting again.

FAQs

Can I use self-rising flour instead of baking powder and salt?

Yes—I can substitute self-rising flour and omit baking powder and salt. I’d still add yogurt, milk, and oil as usual.

Can I make this bread vegan?

Absolutely—I replace yogurt with soy or coconut yogurt and use plant-based milk and oil. The loaf still bakes up soft and flavorful.

Why doesn’t my bread rise much?

This recipe relies solely on baking powder. If it’s flat, I check that the powder is fresh (not past its expiry) and mix it evenly into the flour.

Can I double the recipe?

Yes—I can double all ingredients and bake in a larger loaf pan. I’d extend the bake time to about 25–30 minutes and watch for a golden crust.

Can I add seeds or nuts?

Definitely—I fold in a handful of seeds (like sunflower, flax, or sesame) or chopped nuts for extra texture and flavor.

Conclusion

This 20‑Minute Homemade Bread is my go-to when I crave fresh bread without the wait. I love its simple ingredients, quick mixing, and versatility. From savory herb versions to cheesy or seed-studded loaves, it’s a fast, flexible recipe I make again and again.