Quick and Easy Bread Recipe

This Quick and Easy Bread Recipe is my go-to when I want fresh, warm bread without spending hours in the kitchen. There’s no yeast, no kneading, and no long waiting time—just mix, bake, and enjoy. It’s soft inside with a golden crust and works perfectly as a side for soups, a base for sandwiches, or simply warm with butter.

Why You’ll Love This Recipe

I love this recipe because it gives me all the comfort of homemade bread in a fraction of the time. There’s no rising involved, so it’s ready in under an hour. It’s incredibly versatile—I can keep it simple or add herbs, cheese, or even a hint of sweetness depending on what I’m craving. It’s perfect for last-minute meals or when I’m low on ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Sugar (optional)

• Milk

• Olive oil or melted butter

• Optional: herbs, shredded cheese, or garlic powder for added flavor

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a loaf pan or line it with parchment paper.

2. In a large mixing bowl, I whisk together the flour, baking powder, salt, and sugar if using.

3. I pour in the milk and oil, stirring until a thick batter forms. I avoid overmixing to keep the bread soft.

4. If I’m using add-ins like herbs or cheese, I fold them in at this point.

5. I pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. I bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

7. I let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes 1 loaf, which yields about 8–10 slices. It takes 10 minutes to prepare and around 45 minutes to bake, so it’s ready in under an hour.

Variations

I like adding chopped fresh herbs like rosemary or thyme for a savory twist. For a cheesy version, I mix in shredded cheddar or parmesan. If I want it slightly sweet, I add a little honey or maple syrup and a sprinkle of cinnamon. This bread also makes a great base for garlic bread when sliced and toasted.

Storage/reheating

I store the cooled bread in an airtight container or wrapped in a towel for up to 3 days at room temperature. For longer storage, I freeze it in slices and toast them straight from the freezer. To reheat, I warm slices in the toaster, oven, or briefly in the microwave.

FAQs

Does this bread rise without yeast?

Yes, it rises thanks to baking powder, which gives it a nice lift and soft texture without needing time to proof.

Can I use whole wheat flour?

Yes, I sometimes use half whole wheat and half all-purpose flour for a more rustic flavor. Using all whole wheat may make it denser, so I adjust the liquid slightly.

What milk works best?

I typically use whole or 2% milk, but plant-based milk like almond or oat also works well.

Can I make this into rolls or muffins?

Yes, I divide the batter into a muffin tin or shape into small rolls and reduce the baking time to 20–25 minutes.

Why is my bread too crumbly?

Overmixing or using too much flour can make it dry. I stir until just combined and measure carefully for the best texture.

Conclusion

This Quick and Easy Bread Recipe proves that homemade bread doesn’t have to be complicated. It’s fast, flexible, and always satisfying. Whether I’m in a rush or just want to enjoy the smell of freshly baked bread without the hassle, this loaf gets the job done—every time.

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