This Quick 20-Minute Homemade Bread requires no yeast proofing or long rising times, making it perfect for last-minute meals. With just a few pantry staples and minimal hands-on time, you’ll have a warm, crusty loaf ready in under half an hour.
Why You’ll Love This Recipe
- No waiting for dough to rise or proof
- Uses basic pantry ingredients
- Perfect for beginners with foolproof results
- Versatile and customizable with herbs, cheese, or other add-ins
- Great texture with crispy exterior and soft interior
- Ready in just 20 minutes from start to finish
- Perfect emergency bread when you run out
Kitchen Equipment You’ll Need
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheet or loaf pan
- Parchment paper
- Sharp knife for scoring
- Wire cooling rack
Tips for Success
- Don’t overmix the dough—stir just until combined for the best texture
- Make sure your oven is fully preheated before baking
- Score the top of the loaf to allow for proper expansion
- Brush with butter immediately after baking for a softer crust
- Add a small pan of water to the bottom of the oven for a crispier crust
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil or melted butter
- 3/4 cup warm water (plus 1-2 tablespoons if needed)
- Optional add-ins: 1 teaspoon dried herbs, 1/4 cup grated cheese, or 2 tablespoons seeds
Directions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- Make a well in the center of the dry ingredients and add the olive oil and warm water.
- Stir with a wooden spoon or spatula until the mixture forms a shaggy dough. If it seems too dry, add an extra tablespoon of water.
- Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth. Do not overwork the dough.
- Shape the dough into a round loaf or oval shape and place on the prepared baking sheet.
- Use a sharp knife to score the top with an X pattern, about 1/4 inch deep.
- Bake in the preheated oven for 15-18 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from oven and transfer to a wire rack to cool for at least 5 minutes before slicing.
