Name: 20-Minute Homemade Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon sugar; 1 cup warm water; 2 tablespoons olive oil

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This 20-minute homemade bread is my go-to when I need something quick, simple, and delicious. With just a handful of pantry staples, I can have a warm, golden loaf on the table in no time. Whether I’m pairing it with soup, salad, or just slathering on some butter, this bread hits the spot every single time.

20-Minute Homemade Bread

Why You’ll Love This Recipe

I love this recipe because it’s incredibly fast and easy—no yeast, no long rise times, and absolutely no fuss. It’s perfect for those moments when I want fresh bread without waiting hours. The crust turns golden and slightly crisp, while the inside stays soft and warm. It’s also super versatile, so I can tweak it to suit sweet or savory meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup warm water
2 tablespoons olive oil

Directions

I start by preheating my oven to 450°F (230°C) and lightly greasing a baking sheet.
In a large bowl, I whisk together the flour, baking powder, salt, and sugar until everything is evenly combined.
Then, I make a well in the center and pour in the warm water and olive oil.
Using a wooden spoon, I stir until the dough becomes shaggy and sticky.
I transfer it to a floured surface and knead it for about a minute—just enough to bring it together into a smooth dough.
I shape it into a round loaf and place it on the prepared baking sheet.
A few slashes on top with a sharp knife not only make it look beautiful but also help it bake evenly.
I bake the loaf for 15–20 minutes, until it’s golden brown and sounds hollow when tapped underneath.
I let it cool slightly before slicing and serving warm.

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 150 kcal

Variations

I like to add a sprinkle of herbs like rosemary or thyme for a more savory flavor. Sometimes I’ll mix in shredded cheese or minced garlic for an extra kick. For a sweeter version, I might add a touch more sugar and a handful of raisins or cinnamon. This dough also works great as small rolls or flatbread rounds.

storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it tightly and freeze it for up to a month. To reheat, I simply pop a slice in the toaster or warm the loaf in the oven at 300°F for about 5-10 minutes.

FAQs

What if I don’t have olive oil?

I’ve substituted olive oil with melted butter or vegetable oil, and it still turns out great.

Can I use whole wheat flour instead of all-purpose?

Yes, I’ve used whole wheat flour before, but I usually mix it with half all-purpose to keep the texture light.

Why does my bread come out dense?

It could be from overmixing the dough or using too much flour. I try not to overwork the dough and always measure carefully.

Can I make this bread gluten-free?

I’ve tried it with gluten-free all-purpose flour blends, and while the texture changes a bit, it still works well.

Do I need a mixer for this bread?

Not at all. I make it entirely by hand with just a spoon and some light kneading.

Conclusion

This 20-minute homemade bread is a total lifesaver when I need something fresh and satisfying fast. With just a few simple ingredients and no yeast, I can whip up a golden, comforting loaf any day of the week. It’s easy, adaptable, and always delicious straight from the oven.