Homemade 20‑Minute Bread ( Print Recipe )

Craving fresh, warm bread but short on time? This 20‑Minute Bread recipe delivers a golden, crusty loaf faster than any traditional approach—no yeast, no proofing, and minimal hands‑on effort. Ready from start to finish in just 25 minutes, it’s the perfect solution for emergency sandwiches, impromptu guests, or a satisfying snack alongside soups and salads. Here’s everything you need to know to bake your own quick, delicious loaf.

Why You’ll Love This 20‑Minute Bread

• Speed: From preheat to pull‑apart in under half an hour, it’s more of a mixing‑and‑baking hack than a full baking project.
• Simplicity: Basic pantry staples—flour, baking powder, salt, sugar, milk, and oil—turn into a fresh loaf with zero rise time.
• Versatility: Add garlic powder, cheese, olives, or chopped herbs straight into the dough for endless flavor variations.
• No Special Equipment: A bowl, a baking sheet, and a sharp knife are all you need—no stand mixer or bread pan required.
• Crowd Pleaser: Rustic on the outside, tender on the inside, this bread pairs with anything from butter and jam to hearty stews.

Ingredients (Makes 8 Servings)

• 2 cups all‑purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• ¾ cup milk (dairy or plant‑based)
• ¼ cup vegetable oil
• 1 teaspoon garlic powder (optional, for garlic bread)
• Fresh chopped herbs such as rosemary, thyme, or parsley (optional)

Step‑by‑Step Directions

1. Preheat & Prep
   Heat the oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
2. Combine Dry Ingredients
   In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly distributed. If you want garlic bread, whisk in the garlic powder here.
3. Incorporate Wet Ingredients
   Create a small well in the dry ingredients and pour in the milk and vegetable oil. Using a wooden spoon or spatula, gently stir until a slightly sticky dough forms, being careful not to overmix.
4. Light Kneading
   Turn the dough out onto a lightly floured surface. Knead gently for about 1 minute, folding and pressing until the dough comes together smoothly. It should remain slightly tacky.
5. Shape the Loaf
   Shape the dough into a round or oval loaf about 1½–2 inches thick. Transfer it to the prepared baking sheet.
6. Score for Style & Steam Release
   Use a sharp knife to make 3–4 shallow cuts across the top of the loaf. These slashes allow the bread to expand and develop a rustic appearance.
7. Bake to Golden Perfection
   Transfer the loaf to the center rack of your preheated oven and bake for 15–20 minutes, until the crust is golden and the bottom of the loaf sounds hollow when tapped.
8. Cool & Garnish
   Remove from oven and let the loaf cool on the baking sheet for 5 minutes. Garnish with chopped fresh herbs if desired, then slice and serve warm.

Pro Tips for Perfect Quick Bread

• Flour Variations: Substitute up to ½ cup of the all‑purpose flour with whole wheat or oat flour for added nutrition—expect a denser crumb.
• Milk Options: Use buttermilk or yogurt thinned with water for a tangy flavor and extra tenderness.
• Oil Swap: Melted butter or olive oil can replace vegetable oil for richer taste.
• Herb Infusion: Fold 2 tablespoons of chopped rosemary, thyme, or chives into the dough before shaping for aromatic herbs throughout.
• Cheesy Upgrade: Stir in ½ cup grated Parmesan or cheddar for a gooey cheese twist.

Flavor Variations

• Sun‑Dried Tomato & Basil: Add ¼ cup chopped sun‑dried tomatoes and 2 Tbsp chopped basil.
• Jalapeño Cheddar: Fold in 2 Tbsp diced pickled jalapeños and ½ cup sharp cheddar.
• Sweet Cinnamon Sugar: Omit garlic; swirl in 2 Tbsp cinnamon mixed with 1 Tbsp sugar.
• Olive & Feta: Mix in ¼ cup chopped kalamata olives and ¼ cup crumbled feta for a Mediterranean flair.
• Quick homemade bread recipe
• 20‑minute no‑yeast bread
• Easy soda bread hack
• Fast oven bread

Serving Suggestions

• Classic: Warm slices with butter or herb‑infused olive oil.
• Dipping Breads: Serve alongside tomato soup, chili, or stew for dipping.
• Sandwich Base: Use chilled slices for quick panini or open‑faced sandwiches.
• Bruschetta: Top toasted slices with diced tomatoes, garlic, and basil.
• Snack Board: Include on a cheese and charcuterie board to soak up flavorful spreads.
• Quick carb fix bread
• Emergency bread recipe
• Rustic quick bread loaf

Make‑Ahead & Storage

• Reheat: Store cooled bread in an airtight container at room temperature for up to 2 days. Refresh slices in a 350°F oven for 5 minutes to restore crispness.
• Freeze: Wrap the fully cooled loaf tightly in foil, then plastic wrap. Freeze for up to 1 month. Thaw at room temperature for 2 hours, then reheat as above.

Nutritional Estimate (per slice, 8 slices)

• Calories: 150 kcal
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Carbohydrates: 22 g
• Dietary Fiber: 1 g
• Sugars: 2 g
• Protein: 3 g

Values are approximate and vary with specific ingredients.

Troubleshooting

• Dense Crumb: Ensure your baking powder is fresh; replace if over 6 months old. Avoid over‑kneading, which can develop too much gluten.
• Pale Crust: Increase oven temperature by 10°F or bake 2–3 minutes longer.
• Sticky Dough: Add a teaspoon of flour at a time while kneading until the dough is manageable.

Print

With this 20‑Minute Bread in your repertoire, you can satisfy carb cravings and impress guests without the wait. From its golden crust to its tender interior, this loaf proves that great bread doesn’t always require hours or specialized techniques—just the right recipe and a hot oven. Enjoy fresh slices anytime the craving strikes!