A warm, golden loaf in under 20 minutes—no yeast, no waiting, just a few pantry staples and your oven. This 20-Minute Homemade Bread is the kind of recipe that becomes a weeknight hero: fast to mix, forgiving to shape, and endlessly adaptable. If you enjoy simple, quick loaves that still feel homemade, you might also like this 4-ingredient artisan bread for another speedy option.
Why you’ll love this dish
This recipe delivers a fresh-baked loaf with minimal fuss. It uses baking powder instead of yeast, so there’s no proofing time and the texture is slightly biscuit-like—soft inside with a thin, golden crust. It’s perfect for busy weeknights, last-minute guests, or when you want warm bread with soup, salad, or eggs without planning ahead.
“We made this on a rainy evening and it stole the spotlight—quick, comforting, and the cheddar-herb version disappeared first.” — a home cook’s quick review
Reasons to try it:
- Speed: From bowl to table in about 20 minutes of oven time.
- Budget-friendly: Basic pantry ingredients.
- Versatile: Add herbs, grated cheese, or roasted garlic for flavor.
- Kid-friendly: Hands-on shaping that’s fun for children.
How this recipe comes together
This loaf is essentially a quick bread: dry ingredients whisked together, then cut with milk and oil to form a soft dough. You’ll knead briefly (about a minute) to develop a smooth surface, shape it into a round, and bake until golden. Expect minimal rise compared with yeast loaves, but a satisfying, tender crumb perfect for slicing.
What to expect:
- Prep: 5 minutes mixing and shaping.
- Bake: 15–20 minutes at 400°F (200°C).
- Texture: Soft, slightly dense interior with a thin crust.
- Flavor: Neutral base—ready for sweet or savory pairings.
What you’ll need
- 2 cups (about 250 g) all-purpose flour — can use 1:1 whole wheat for a nuttier loaf (expect denser crumb).
- 1 tablespoon baking powder — the leavening that gives lift without yeast.
- 1 teaspoon salt — balances flavor.
- 1 tablespoon sugar — optional, helps browning and balances savory additions.
- 1 cup milk — whole milk gives richer flavor; buttermilk adds tang and a tender crumb.
- 1/4 cup vegetable oil — olive oil works too for extra flavor.
- Optional mix-ins: 1–2 tablespoons chopped fresh herbs (rosemary, thyme, chives), 1/2–1 cup grated cheese, or 1–2 cloves minced roasted garlic.
Ingredient notes:
- For dairy-free: swap milk for unsweetened almond milk or oat milk; keep oil the same.
- If you like a softer crust, brush the top with melted butter right after baking.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment.
- In a large bowl whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Pour in the milk and vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms; don’t overmix. If adding herbs or cheese, fold them in now.
- Turn the dough onto a lightly floured surface. Knead gently for about 1 minute until the dough is smooth and cohesive. Quick, light kneading is enough—this is not a yeast dough.
- Shape the dough into a round loaf about 1.5–2 inches thick and transfer it to the prepared baking sheet. Optionally score the top with a shallow X or decorative lines.
- Bake for 15–20 minutes, rotating halfway if your oven is uneven. The loaf is done when it’s golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool for 5–10 minutes before slicing so the crumb sets. Serve warm.
Best ways to enjoy it
This loaf is tremendously flexible. Slice it thick for toast and smear with butter and jam for breakfast, or serve it alongside a bowl of chili or creamy soup for a cozy dinner. For an elevated snack, split and lightly toast slices, then top with melted cheese and herbs.
If you want a chewier, crispier crust, brush the top with water before scoring and bake on a preheated baking sheet—or see a good technique for a crisper finish in this crusty homemade artisan bread that explains oven tricks for a firm crust.
Pairing ideas:
- Soup: tomato bisque, lentil, or chicken noodle.
- Breakfast: butter, honey, or avocado smash.
- Sandwiches: sliced thin for deli meats or thick for open-faced toppings.
Storage and reheating tips
- At room temperature: Wrap the cooled loaf in a clean kitchen towel or place it in a loosely closed paper bag. Use within 1–2 days for best texture.
- Refrigeration: Not recommended for storing fresh bread—refrigeration speeds staling. Only refrigerate if you’ve added perishable fillings (e.g., cream cheese)—use within 2 days.
- Freezing: Slice and freeze in an airtight bag for up to 3 months. Toast or reheat slices directly from frozen.
- Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes, or toast slices for 2–3 minutes until heated through. Brush with butter after reheating for extra flavor.
Food safety: Let the loaf cool completely before bagging to avoid condensation, which can encourage mold. If mold appears, discard the whole loaf.
Pro chef tips
- Don’t overwork the dough: This quick bread benefits from minimal kneading; too much will make it dense.
- Measure flour correctly: Spoon flour into the measuring cup and level it off to avoid a dry, heavy loaf.
- Add mix-ins sparingly: More than 1 cup of cheese or dense add-ins can weigh the loaf down—fold in gently.
- Even baking: If your oven has hot spots, rotate the baking sheet at the 10-minute mark.
- Flavor boosters: Replace 2–3 tablespoons of milk with a splash of olive oil or a beaten egg for richer color and flavor.
Creative twists
- Cheddar & chive: Fold in 3/4 cup sharp cheddar and 2 tablespoons chopped chives.
- Garlic-herb: Mix 1 tablespoon minced roasted garlic and 1 tablespoon chopped rosemary into the dough.
- Sweet cinnamon butter swirl: Reduce salt to 1/2 teaspoon, brush dough with melted butter, sprinkle cinnamon-sugar, tighten into a loaf and bake.
- Gluten-free: Use a 1:1 gluten-free baking flour blend containing xanthan gum; texture will be slightly different—handle gently.
- Skillet version: Shape the dough and bake in a preheated cast-iron skillet for a slightly deeper, rustic loaf; watch the bottom so it doesn’t overbrown.
Common questions
Q: Is this bread made with yeast?
A: No. This is a quick bread that uses baking powder for rise. There’s no proofing time, so it’s ready much faster than yeast breads.
Q: Can I use whole wheat flour?
A: Yes—swap half or all of the all-purpose flour for whole wheat. Expect a denser crumb and slightly nuttier flavor. You may need a touch more milk if the dough seems dry.
Q: How do I get a crispier crust?
A: For a crisper crust, bake on a preheated baking sheet or place an empty pan on a lower rack and pour a cup of hot water into it right when you put the loaf in—this creates steam. Alternatively, brush the top with water before baking and finish with melted butter after baking.
Q: Can I make this dairy-free or vegan?
A: Yes. Use a non-dairy milk (unsweetened almond, soy, or oat) and vegetable oil. The texture is similar, though flavor will vary slightly.
Q: Why didn’t my loaf rise much?
A: Check that your baking powder is fresh—old baking powder loses potency. Also, avoid overmixing and over-kneading; work quickly and bake immediately after shaping.
Q: Can I bake this in a loaf pan?
A: Yes. Reduce thickness so it fits the pan and check baking time—it may need a few extra minutes. Use a toothpick to test doneness; it should come out clean and the loaf should sound hollow when tapped.
If you want more quick bread ideas or alternate artisan methods, these resources offer useful variations and techniques.
Print
20-Minute Homemade Bread
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and easy homemade bread that comes together in under 20 minutes without yeast, making it perfect for busy weeknights.
Ingredients
- 2 cups (about 250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup milk
- 1/4 cup vegetable oil
- Optional mix-ins: 1–2 tablespoons chopped fresh herbs, 1/2–1 cup grated cheese, or 1–2 cloves minced roasted garlic
Instructions
- Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
- Pour in the milk and vegetable oil. Stir with a wooden spoon or spatula until a shaggy dough forms; don’t overmix. If adding herbs or cheese, fold them in now.
- Turn the dough onto a lightly floured surface. Knead gently for about 1 minute until the dough is smooth and cohesive.
- Shape the dough into a round loaf about 1.5–2 inches thick and transfer it to the prepared baking sheet. Optionally score the top with a shallow X or decorative lines.
- Bake for 15–20 minutes, rotating halfway if your oven is uneven. The loaf is done when it’s golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool for 5–10 minutes before slicing.
Notes
For dairy-free, swap milk for unsweetened almond milk or oat milk. For a softer crust, brush with melted butter after baking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American