Quick and Easy Homemade Bread in Just 20 Minutes

Short description

I’ve created a simple homemade bread recipe that yields a warm, crusty loaf in just 20 minutes of active prep plus a short proofing time. It’s perfect when I want fresh bread fast—no kneading, no fuss.

Why You’ll Love This Recipe

I love how quickly this comes together—it’s nearly impossible to beat homemade bread for convenience. The dough is forgiving, the flavor is wholesome, and the texture is soft with a lightly crisp crust. Every time I bake it, the loaf disappears within hours.

ingredients

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

• all-purpose flour

• baking powder

• sugar

• salt

• plain yogurt (or buttermilk)

• warm water

• olive oil or melted butter (optional, for brushing)

directions

1. I preheat my oven to 425°F (220°C) and line a baking sheet or lightly grease a loaf pan.

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

3. I stir in the yogurt and warm water until a shaggy dough forms—no need for kneading.

4. I shape the dough into a round or oval loaf and place it on the prepared baking sheet or pan.

5. I slash the top with a sharp knife (to help it rise evenly) and optionally brush with olive oil or butter for a golden finish.

6. I bake for 15–18 minutes until the crust is light golden and the bread sounds hollow when tapped on the bottom.

7. I let the loaf cool for a few minutes before slicing to ensure a clean crumb.

Servings and timing

This loaf serves 6–8 slices—ideal for a small family or week’s worth of sandwiches.

• Prep time: 5 minutes

• Bake time: 15–18 minutes

• Cooling time: 10 minutes
  Total time: approximately 30 minutes

Variations

• Herb-infused: Stir in dried rosemary, thyme, or Italian seasoning for extra flavor.

• Cheesy bread: Fold in shredded Parmesan or cheddar before shaping the dough.

• Garlic butter crust: Brush the baked loaf with garlic-infused butter before serving.

• Whole wheat twist: Substitute half the flour with whole wheat for a nuttier taste.

• Seeded loaf: Top with sesame, poppy, or sunflower seeds before baking.

storage/reheating

I store leftover bread in an airtight bag at room temperature for up to 2 days. To refresh slightly stale slices, I toast or warm them in a 350°F oven for 5–7 minutes—it revives the crust and brings back that just-baked aroma.

FAQs

1. Do I need yeast for this quick bread?

No—I use baking powder instead, so there’s no waiting for yeast to activate. It’s fast and works really well.

2. Can I use gluten-free flour?

Yes, a 1:1 gluten-free baking blend works fine. The texture may be slightly denser, but flavors are still great.

3. What if I don’t have yogurt or buttermilk?

I often mix a teaspoon of lemon juice into milk and let it sit for 5 minutes—that gives a similar tangy effect.

4. Why does my bread crack on the side?

I usually slash the top to guide the rise. If cracks appear elsewhere, it may mean the dough was too dry—add a splash more water next time.

5. Can I double the recipe for a larger loaf?

Absolutely. Use a bigger pan or split the dough into two smaller loaves and adjust baking time by a couple of minutes.

Conclusion

This quick and easy homemade bread has become one of my most cherished recipes for fast, fresh baking. With minimal ingredients and effort, I can whip up a loaf that’s soft, flavorful, and versatile. Whether I’m preparing sandwiches, toast, or dipping it in olive oil, this bread always delivers.