20-Minute Homemade Bread – Freshly Baked in a Flash
Ever wished you could pull a warm loaf of bread straight from the oven without hours of proofing, kneading, and waiting? This 20-Minute Homemade Bread recipe makes that dream a reality. It’s soft inside, golden outside, and so quick you can have fresh bread on the table in the time it takes to pick a movie.
Perfect for busy weeknights, last-minute guests, or when you just crave a little comfort, this quick bread is versatile enough to pair with soups, pasta, or even to enjoy with a simple pat of butter. Once you try it, you’ll wonder how you ever lived without this recipe in your back pocket.
Why You’ll Love This Recipe
- ✅ Ready in 20 minutes—no yeast, no rising, no waiting
- ✅ Simple pantry staples—flour, water, oil, and baking powder
- ✅ Customizable—shape into loaves, rolls, or flatbreads
- ✅ Perfect texture—soft interior with a golden crust
- ✅ Beginner-friendly—no special skills or equipment needed
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water
- 2 tablespoons olive oil
Equipment
- Large mixing bowl
- Whisk or spoon
- Spatula
- Baking sheet lined with parchment paper
- Wire cooling rack
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 400°F (200°C).
- Grease or line a baking sheet with parchment paper.
2. Combine Dry Ingredients
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add Wet Ingredients
- Pour warm water and olive oil into the dry mix.
4. Mix the Dough
- Stir with spoon or spatula until a shaggy dough forms.
5. Knead Briefly
- On a floured surface, knead for 2–3 minutes until dough is smooth.
- Avoid over-kneading—this bread doesn’t need it.
6. Shape the Loaf
- Form dough into a round or oval loaf, or divide into rolls.
7. Bake
- Place dough on prepared baking sheet.
- Bake for 18–20 minutes, until crust is golden and bread sounds hollow when tapped.
8. Cool & Serve
- Transfer to wire rack.
- Cool slightly before slicing.
Pro Tips
- Don’t over-knead: Quick bread should stay tender, not tough.
- Add flavor: Mix in garlic powder, herbs, or shredded cheese for variety.
- Roll option: Divide into smaller rolls for dinner sides.
- Check doneness: Tap bottom—if it sounds hollow, it’s ready.
Easy Variations & Substitutions
- Herb bread: Add rosemary, thyme, or oregano to the dough.
- Cheesy bread: Fold in ½ cup shredded cheddar before baking.
- Whole wheat: Substitute half the flour with whole wheat flour.
- Flatbread: Roll thinner and bake for 12–15 minutes.
Serving, Pairing & Storage
- Serve: With soups, pasta, chili, or simply butter and jam.
- Pair: Delicious with olive oil dip or creamy spreads.
- Storage: Store in airtight container at room temp up to 2 days.
- Reheat: Wrap in foil and warm in oven at 300°F for 5 minutes.
Frequently Asked Questions
Q: Can I use self-rising flour?
A: Yes—just omit baking powder and salt.
Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend.
Q: Why is my bread dense?
A: Over-kneading or too much flour can make it heavy. Knead lightly.
Q: Can I double the recipe?
A: Yes—divide dough into two loaves and bake on separate sheets.
20-Minute Homemade Bread
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease or line baking sheet.
- Whisk flour, baking powder, salt, and sugar in a bowl.
- Add warm water and olive oil. Stir until dough forms.
- Knead lightly 2–3 minutes until smooth.
- Shape into loaf or rolls.
- Bake 18–20 minutes, until golden and hollow-sounding.
- Cool slightly before slicing.
Notes