A warm, crusty loaf in about 20 minutes—no long rising times, no fancy equipment, just a few pantry staples and an oven. This Quick 20-Minute Homemade Bread is the kind of recipe I reach for when I want fresh bread for a weeknight dinner, to dip into a stew, or to scoop up sauces. If you enjoy pairing simple loaves with bold mains, it’s fantastic alongside seafood — for example, try it with the bright flavors of quick baked Cajun salmon with avocado lime sauce for an easy, restaurant-style meal at home.
Why you’ll love this loaf
This recipe is built for speed without feeling like a shortcut. Using just 2 cups of all-purpose flour, a tablespoon of instant yeast, and a few pantry staples, you get a crisp, golden exterior and a soft, slightly open crumb in under 30 minutes from start to finish.
- Perfect for last-minute dinners and unexpected guests
- Budget-friendly: common ingredients you probably already have
- Kid-friendly to make and to eat—let little hands shape the loaf
- Minimal cleanup: one mixing bowl and a baking sheet
“I wanted fresh bread but not the usual hours-long drama—this loaf delivered golden crust and great flavor in a snap.” — home cook review
How this recipe comes together
This loaf relies on an active yeast boost and quick baking. Start by proofing the yeast in warm water with a little sugar to ensure activity. The dough is mixed just until it comes together, shaped, given a very short rest while the oven heats, and brushed with oil or butter for color and flavor. The key point: the oven does most of the work—high heat for a short time gives a great crust while keeping the inside tender.
What to expect:
- Activate yeast (about 5 minutes).
- Mix flour, salt, and oil into a soft dough.
- Shape quickly and rest 5 minutes while oven preheats to 400°F (200°C).
- Brush, bake 15 minutes until golden, cool briefly, slice.
What you’ll need
- 2 cups (about 250 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon instant yeast (or active dry yeast—see note)
- 1 teaspoon fine salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 2 tablespoons extra-virgin olive oil or melted unsalted butter
Notes on ingredients and substitutions:
- Instant yeast: can be mixed directly with flour if you prefer; this recipe proofs it in water to confirm it’s active. If using active dry yeast, dissolving in warm water is recommended.
- For a softer crumb, use butter. For a slightly more rustic flavor, use olive oil.
- You can swap up to half the flour for bread flour for more chew, or use a 50/50 mix with whole wheat—expect a denser loaf.
Step-by-step instructions
- Combine warm water (about 110°F), sugar, and yeast in a mixing bowl. Stir gently and let sit 5 minutes until frothy. If nothing becomes frothy after 7–10 minutes, the yeast may be dead—start over with fresh yeast.
- Add flour and salt to the bowl. Pour in the olive oil (or melted butter). Stir with a spoon until the mixture forms a soft, slightly sticky dough.
- Turn the dough onto a lightly floured surface and quickly shape into an oblong loaf. You don’t need extensive kneading—just enough to form a cohesive loaf (about 30–45 seconds).
- Place the shaped loaf on a parchment-lined baking sheet. Let it rest 5 minutes while you preheat your oven to 400°F (200°C).
- Brush the top lightly with olive oil or melted butter for color and flavor. Optionally score a shallow line across the top with a sharp knife for a rustic look.
- Bake for 15 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
- Remove from the oven and let cool on a rack for a few minutes before slicing and serving.
Safety tip: Always check that your oven actually reaches the target temperature—an oven thermometer can prevent underbaked centers.
Best ways to enjoy it
Slice it warm and serve with butter, olive oil and balsamic, or soft cheese. It’s terrific torn into pieces for dipping in soups and stews, or used to sop up a sauce from fish or chicken. For a casual meal, serve slices alongside a bright salad and grilled vegetables. If you like bold flavors, the bread also pairs nicely with spicy or citrusy dishes—try it with a tangy fish plate like the Cajun salmon with avocado lime sauce for a balanced meal.
Serving ideas:
- Open-faced bruschetta with tomato, basil, and a drizzle of olive oil
- Warm slices with herb butter and honey for breakfast
- Thick slices, toasted, topped with scrambled eggs for brunch
Storage and reheating tips
- Room temperature: Store wrapped in a clean tea towel or in a paper bag for up to 2 days. Avoid plastic for long periods—moisture builds and softens the crust.
- Refrigeration: Not recommended for bread storage—refrigerators dry bread out faster.
- Freezing: Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw at room temperature, then refresh in a 350°F (175°C) oven for 5–7 minutes.
- Reheating: Slice and toast, or warm whole loaf at 350°F (175°C) for 5–8 minutes to revive the crust.
Food safety: Because this is a quick-rise bread, make sure the yeast was active during proofing and that the loaf was baked through. A properly baked loaf will be hollow-sounding when tapped on the bottom.
Helpful cooking tips
- Water temperature: Aim for 100–115°F (38–46°C). Too hot (over 130°F) can kill yeast; too cold slows activation.
- Measuring flour: Spoon and level for accuracy. Too much flour makes a dense loaf.
- Don’t over-knead: This recipe needs just enough handling to shape—overworking develops too much gluten and tightens the crumb.
- Use parchment: It prevents sticking and makes cleanup faster.
- Quick steam trick: For a crisper crust, place an oven-safe pan with hot water on a lower rack while baking, or spray the loaf with water just before sliding into the oven.
Creative twists
- Garlic-herb loaf: Fold in a tablespoon of minced garlic and 1–2 teaspoons mixed dried herbs (rosemary, thyme) before shaping.
- Seeded top: Brush with egg wash or oil and sprinkle sesame seeds, poppy seeds, or everything bagel seasoning.
- Cheese-stuffed: Flatten the dough, place grated cheese in the center, fold and seal, then shape and bake.
- Gluten-free option: Use a high-quality gluten-free flour blend designed for breads (results vary—follow package notes and expect different texture).
- Sweet version: Reduce salt to 1/4 teaspoon and add a teaspoon of cinnamon plus a tablespoon of honey for a breakfast loaf.
Common questions
Q: Is this bread really done in 20 minutes from start to finish?
A: The listed active times add up to about 20–25 minutes: ~5 minutes proofing, ~5 minutes shaping/rest, and 15 minutes baking. Prep and cooldown add a few more minutes, so plan roughly 25–30 minutes total door-to-table.
Q: Can I skip the proofing step if I use instant yeast?
A: Yes. Instant yeast can be mixed directly with dry ingredients, but proofing in warm water confirms the yeast is alive and adds an extra safety check—useful if your yeast is old.
Q: Why didn’t my loaf rise much?
A: Common causes: water too hot or cold, dead yeast, too much salt touching yeast directly, or too much flour. Use fresh yeast, check water temp, and avoid over-measuring flour.
Q: Can I make this dough ahead and refrigerate it?
A: You can refrigerate shaped dough for up to 8–12 hours; let it come to room temperature before baking and expect slightly different texture. Because this is a quick-rise recipe, refrigerating slows yeast activity and changes the crumb.
Q: How can I get a better crust?
A: Use oil or butter brushed on top, add steam in the first few minutes of baking, and avoid covering the loaf while it cools so the crust can stay crisp.
If you want more quick bread ideas and flavor pairings, try experiments along the lines of the salmon recipe linked above—simple proteins and bright sauces make a speedy weeknight meal with this loaf.
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Quick 20-Minute Homemade Bread
- Total Time: 25 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A warm, crusty loaf made in just 20 minutes, perfect for quick dinners or as a side for your favorite dishes.
Ingredients
- 2 cups (about 250 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon fine salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 2 tablespoons extra-virgin olive oil or melted unsalted butter
Instructions
- Combine warm water, sugar, and yeast in a mixing bowl. Stir gently and let sit for 5 minutes until frothy.
- Add flour and salt to the bowl. Pour in the olive oil (or melted butter) and stir until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and quickly shape into an oblong loaf. Knead just enough to form a cohesive loaf for about 30-45 seconds.
- Place the shaped loaf on a parchment-lined baking sheet and let it rest for 5 minutes while preheating the oven to 400°F (200°C).
- Brush the top with olive oil or melted butter and optionally score the top.
- Bake for 15 minutes until golden brown and hollow-sounding when tapped. Cool slightly before slicing and serving.
Notes
For a softer crumb, use butter; for a more rustic flavor, use olive oil. You can substitute half the flour for bread flour for more chew.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American