Meta Info
Servings: 8–10 slices
Total Time: 25 minutes
Difficulty: Easy
Calories per Serving: ~180
Macros (approx.): Protein 4g | Carbs 28g | Fat 6g | Fiber 1g
Intro Paragraph
Sometimes you don’t need artisan sourdough or a long rise time — you just need fresh, warm bread on the table fast. This 20-Minute Homemade Bread is the answer for busy weeknights, last-minute dinners, or those moments when you realize you’re completely out of bread.
Because this is a quick bread (no yeast required), there’s no kneading, no proofing, and no waiting around. Just mix, pour, and bake. The result is tender, lightly sweet, and slightly cake-like — perfect for spreading with butter, honey, or jam while it’s still warm.
If you’ve been looking for an easy homemade bread recipe that works every time, this one delivers comfort, simplicity, and fresh-from-the-oven satisfaction in under half an hour.
Look at the Recipe
- Soft, tender crumb with a lightly golden crust
- No yeast, no kneading, no rise time
- Perfect for soups, stews, breakfast, or toast
Ingredients Needed
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons melted butter or olive oil
Optional:
- Extra melted butter for brushing
- Herbs, garlic, cheese (savory version)
- Cinnamon and sugar (sweet version)
How to Make Our 20-Minute Homemade Bread
Preheat & Prepare
Preheat oven to 375°F (190°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.
Combine the Wet Ingredients
In a separate bowl or measuring cup, stir together milk and melted butter (or olive oil).
Make the Batter
Pour the wet ingredients into the dry mixture.
Stir gently until just combined. The batter will be thick and slightly lumpy — that’s perfect. Do not overmix.
Transfer to Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Optional:
Brush the top with a little melted butter and score 3–4 shallow diagonal slashes for a bakery-style look.
Bake
Bake for 18–22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Finish
Remove from the oven and immediately brush the top with melted butter for a soft, glossy crust.
Cool for 5 minutes in the pan, then transfer to a wire rack. Slice while warm and serve.
Storage & Serving Suggestions
- Best enjoyed warm, fresh from the oven
- Store at room temperature in an airtight container for 1–2 days
- Toast day-old slices for best texture
- Serve with soups, stews, chili, or as breakfast toast
- Turn into quick garlic bread with butter and herbs
Tips & FAQs
Why is this bread so fast?
It uses baking powder instead of yeast, so there’s no rising time required.
Can I make it dairy-free?
Yes. Use plant-based milk and olive oil instead of butter.
Why shouldn’t I overmix?
Overmixing develops gluten and makes the bread tough. Stir just until the flour disappears.
Can I make it savory?
Absolutely. Add shredded cheese, dried herbs, or minced garlic to the batter.
Can I make it sweeter?
Add an extra tablespoon of sugar and sprinkle cinnamon sugar on top before baking.
Final Thoughts
This 20-Minute Homemade Bread proves that fresh bread doesn’t have to mean complicated techniques or long wait times. It’s simple, reliable, and perfect for those moments when you need something warm and comforting in a hurry.
