Quick and Easy Homemade Bread in Just 20 Minutes

Quick and Easy Homemade Bread in Just 20 Minutes is my go-to when I need something warm, soft, and fresh out of the oven—without spending hours in the kitchen. This recipe skips the yeast and rising time entirely, delivering a golden, tender loaf (or rolls) in just minutes. It’s perfect when I want fresh bread on the table fast, whether for dinner, breakfast, or a last-minute sandwich.

Why You’ll Love This Recipe

I love this recipe because it’s unbelievably fast and easy. There’s no waiting for dough to rise, no kneading, and no fancy equipment required. It uses baking powder as the leavening agent, so the bread bakes up fluffy and soft in a fraction of the time. Plus, it’s endlessly versatile—I can use it for rolls, mini loaves, or even a rustic flatbread.

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

• Milk

• Olive oil or melted butter

Directions

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

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

3. I pour in the milk and olive oil, then stir until a soft, sticky dough forms.

4. I transfer the dough to the prepared baking pan or shape it into rolls.

5. I bake for 15–20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. I let the bread cool for a few minutes before slicing or serving warm.

Servings and timing

This recipe makes one small loaf or about 6–8 rolls. It takes just 5 minutes to mix and 15–20 minutes to bake, so I have fresh bread ready to eat in just about 20 minutes total.

Variations

Sometimes I add shredded cheese, herbs (like rosemary or thyme), or garlic powder for extra flavor. I’ve made it with whole wheat flour for a more rustic taste, or added honey for a touch of sweetness. For a savory twist, I stir in chopped olives, sun-dried tomatoes, or even jalapeños.

Storage/reheating

I store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, I warm slices in the oven or toaster oven at 300°F (150°C) for about 5 minutes. If I want to keep it longer, I freeze the bread in slices, then thaw and toast as needed.

FAQs

Can I use self-rising flour?

Yes, I can. If I use self-rising flour, I skip the baking powder and salt since it’s already included.

Is this bread soft or crusty?

It’s soft and tender inside with a lightly golden top. If I want a crustier top, I brush it with a little melted butter or egg wash before baking.

Can I double the recipe?

Absolutely. I double the ingredients and bake in a larger loaf pan or divide into more rolls. The baking time may increase slightly.

Can I make this dairy-free?

Yes, I use almond milk or oat milk and a neutral oil like avocado oil—it works beautifully.

What’s the best way to serve it?

I love it with butter and jam, as a side for soup or stew, or sliced for quick sandwiches.

Conclusion

Quick and Easy Homemade Bread in Just 20 Minutes is the answer when I want fresh, warm bread without the wait. It’s fast, simple, and always satisfying—perfect for busy nights or spontaneous cravings. With a few pantry staples and a single bowl, I get homemade bread on the table in no time.