Hey, you! Yes, you—the one who’s been dreaming of fresh, warm bread but thinks it’s too much fuss. Well, hold onto your apron, because this Bread in 20 Minutes recipe is about to rock your world. Imagine this: golden, crusty bread with a soft, chewy inside, straight from your oven in less time than it takes to watch an episode of your favorite show. The smell alone—yeasty, toasty, and oh-so-cozy—will have you hooked. Trust me, you’re going to love this—it’s quick, it’s easy, and it’s a total game-changer. Let’s get that dough rolling!
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Why You’ll Love Bread in 20 Minutes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re whipping it up for a quick dinner side, surprising your family with fresh bread, or just craving a warm slice slathered with butter, this fits any vibe. Here’s why it’s a keeper:
Versatile: Perfect for busy nights or a last-minute addition to any meal. Pair it with soup, make a sandwich, or just tear into it—works every time.
Budget-Friendly: Uses stuff you’ve already got in your pantry. No fancy flours or tools—just the basics turning into pure magic.
Quick and Easy: Done in 20 minutes, start to finish. If you’ve ever thought bread takes too long, this one’s for you—no rising, no waiting, just baking bliss.
Customizable: Play with it! Add herbs, garlic, or cheese to make it your own. Want it sweet? A sprinkle of cinnamon sugar does the trick.
Crowd-Pleasing: Everyone loves fresh bread. Kids will snatch it up, adults will rave—it’s that universal comfort food vibe we all crave.
Ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the magic lineup—simple staples that transform into bread faster than you can say “carb heaven.” Let’s check it out:
All-Purpose Flour: The backbone of this speedy loaf. It’s light, fluffy, and ready to shine.
Baking Powder: Our secret weapon for instant lift—no yeast, no waiting, just poof!
Salt: A pinch to bring out all that bready goodness. It’s small but mighty.
Sugar: Just a touch to balance the flavors and give that hint of sweetness.
Milk: Keeps it soft and tender. Warm it up a bit for extra coziness.
Butter: Melted into the mix for that rich, buttery flavor we can’t resist.
Instructions
Let’s whip up this bread like the kitchen rockstars we are:
Preheat Your Equipment: Crank your oven to 425°F (220°C). Hot and fast is the name of the game here—sets us up for that perfect crust.
Combine Ingredients: In a big bowl, whisk the flour, baking powder, salt, and sugar. Pour in the warm milk and melted butter, stirring until it’s a soft, shaggy dough. Don’t overmix—just get it together!
Prepare Your Cooking Vessel: Grease a small loaf pan or baking sheet. This keeps our bread from sticking and makes cleanup a breeze.
Assemble the Dish: Shape the dough into a rough loaf and plop it into the pan. No need to be fancy—rustic is the vibe. Slash the top if you’re feeling artsy!
Cook to Perfection: Bake for 15-18 minutes, until it’s golden and sounds hollow when you tap it. Watch it near the end—don’t let it over-brown.
Finishing Touches: Pull it out and let it sit for 2 minutes. This tiny wait lets it settle, but you’ll be itching to dig in—I get it!
Serve and Enjoy: Slice it warm and slather with butter, jam, or whatever your heart desires. It’s bread bliss, ready to roll!
Nutrition Facts
Servings: 6
Calories per serving: 180
Preparation Time
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
How to Serve Bread in 20 Minutes
This bread’s a team player—or a solo star. Here’s how to make it shine:
Fresh Salads: Pair it with a crisp Caesar or a tangy tomato salad—perfect balance to that warm bread.
Crusty Bread: Wait, it’s already crusty! Double down with a swipe of garlic butter for extra yum.
Creamy Accompaniments: Dip it in soup or spread with cream cheese—cozy vibes all the way.
Vegetable Sides: Serve with roasted veggies like carrots or zucchini for a hearty, colorful plate.
As a Standalone: Fresh from the oven with a pat of butter—it’s simple perfection.
Presentation’s easy—tear it apart on a wooden board or slice it neat on a platter. A sprinkle of sea salt or herbs makes it pop!
Additional Tips
Here’s the lowdown to max out your bread game:
Prep Ahead: Mix the dry stuff ahead of time and store it—wet ingredients come in when you’re ready to bake.
Spice It Up: Toss in rosemary, thyme, or even a handful of shredded cheddar for a twist.
Dietary Adjustments: Use almond milk or a gluten-free flour blend if that’s your jam—still delish!
Storage Tips: Wrap leftovers in foil for 2 days at room temp, or fridge for 4—toast to revive it.
Double the Batch: Make two loaves and freeze one. Pop it in the oven later for instant bread joy.
FAQ Section
Q1: Can I substitute milk with water?
A1: Sure, but milk adds richness. Water works—it’ll just be a tad less tender.
Q2: Can I make this ahead of time?
A2: Kinda! Mix dry ingredients ahead, then add wet and bake when you’re ready—fresh is best!
Q3: How do I store leftovers?
A3: Wrap in foil or a bag at room temp for 2 days, or fridge for 4. Toast it up to refresh!
Q4: Can I freeze this bread?
A4: Yep! Freeze the baked loaf for up to 2 months—thaw and warm it in the oven.
Q5: What’s the best way to reheat it?
A5: Oven at 350°F (175°C) for 5-10 minutes, or microwave for 20 seconds—crisp and warm!
Q6: Can I double the recipe?
A6: Absolutely! Use a bigger pan or make two loaves—just check the bake time.
Q7: Can I add toppings?
A7: Oh, yes! Brush with butter and sprinkle sesame seeds or oats before baking—fancy!
Q8: What if my dough’s too sticky?
A8: Add a tiny bit more flour—just enough to handle it. Keep it soft, though!
Q9: Can I make it savory?
A9: You bet! Skip the sugar and add garlic powder or herbs—dinner roll vibes.
Q10: Is this good for sandwiches?
A10: Totally! Slice it thick once cooled—it’s sturdy enough for your fave fillings.
Conclusion
There you have it, my bread-loving buddy—Bread in 20 Minutes that’s about to become your new obsession! It’s fast, it’s fresh, and it fills your home with that unbeatable bakery smell without the hassle. Whether you’re dunking it in soup, piling it with toppings, or just tearing off a chunk because you can’t resist, this bread’s got your back. So grab that flour, fire up the oven, and let’s make some magic together. You’re a bread-baking rockstar now—and I can’t wait for you to taste the win!
Print
Bread in 20 Minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Bread, Baking
- Method: Baking
- Cuisine: American
Description
Need fresh bread in a hurry? This Bread in 20 Minutes recipe is the perfect solution! Quick, fluffy, and made with simple pantry ingredients, this no-yeast bread is ideal for busy days. Whether you’re looking for homemade recipes, quick dinner ideas, or an easy side dish, this bread pairs well with soups, stews, or even as a base for sandwiches. Try this easy healthy recipe today!
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 3/4 cup milk
- 1/4 cup olive oil or melted butter
Instructions
- Preheat & Prep: Preheat oven to 425°F (220°C) and grease a baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add Liquids: Pour in milk and olive oil (or melted butter). Stir until a soft dough forms—don’t overmix.
- Shape & Bake: Transfer dough to the greased pan and spread evenly. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
- Cool & Serve: Let cool slightly before slicing. Enjoy warm with butter or your favorite spread!
Notes
- For extra flavor, add herbs like rosemary or garlic powder.
- Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to two days.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Okay this is NOT a bread… it is more like a big biscuit. It was okay but don’t think you’re going to get a yeast bread out of this. But if you need a quick biscuit, this is a good recipe .