Fresh bread in twenty minutes feels like a bold claim, but I promise you it’s real. The first time I tried this recipe, I remember staring at the dough, half expecting it to betray me. Instead, it rose just enough, baked to a golden crust, and filled the kitchen with that unmistakable ‘fresh bakery’ smell. You know the one—the scent that makes you want to grab butter straight from the fridge and risk burning your fingers because patience has never been your strong suit. This recipe belongs in your back pocket for the days when you don’t want to knead for hours, when the bakery feels too far, or when a warm loaf on the table is the difference between dinner feeling average and dinner feeling memorable. I’ve made it alongside soup on rainy afternoons, as a sidekick to pasta, and once, just to prove to myself that I could whip up something bakery-worthy without leaving the house. It’s the kind of bread that proves homemade doesn’t have to mean complicated. Simple ingredients, no long rest times, and no stress. And trust me, once you’ve torn into that first slice, soft inside with a lightly crisp edge, you’ll wonder why you didn’t start baking bread sooner.

1) Key Takeaways
2) Easy Homemade Bread Recipe
3) Ingredients for Homemade Bread
4) How to Make Homemade Bread
5) Tips for Making Homemade Bread
6) Making Homemade Bread Ahead of Time
7) Storing Leftover Homemade Bread
8) Try these breads next!
9) Homemade Bread Recipe
10) Nutrition

1) Key Takeaways

This bread recipe takes just twenty minutes from start to finish.
You don’t need yeast or long rest times to get a warm, soft loaf.
Perfect for pairing with soup, pasta, or just a pat of butter.
It’s one of the simplest homemade bread recipes you’ll ever try.

2) Easy Homemade Bread Recipe

I’ve baked enough loaves to know that the word “easy” doesn’t always mean what it promises. But in this case, I can say with a straight face that it’s true. This loaf doesn’t ask for patience or advanced kneading. It gives you bread in the time it usually takes to set the table. That’s why it has become one of my favorite homemade bread recipes.

When I first tried it, I remember standing by the oven, skeptical that it would even work. But the smell started creeping through the kitchen within minutes. By the time I sliced into it, I was halfway convinced I’d stumbled on a secret no one wanted to share. The crust turned golden, the inside stayed soft, and butter melted the second it touched the slice.

It’s simple, it’s quick, and it always comes out just right. The kind of recipe you keep nearby, not for special occasions, but for the days you want something warm and reliable on the table without much fuss.

3) Ingredients for Homemade Bread

All-purpose flour: The backbone of this bread. It gives you that classic structure without requiring any special trips to the store. I’ve tried fancier flours, but nothing beats the predictability of this one.

Baking powder: Think of it as the magic trick here. No waiting for yeast, no guessing games. It helps the bread rise quickly and gives it a light, soft texture.

Salt: You’d miss it if it wasn’t there. A pinch sharpens all the other flavors, and without it, the bread tastes flat. Salt does more than season—it balances.

Sugar: Just enough to give the loaf a hint of sweetness. It rounds out the flavor, making the bread versatile enough for savory or sweet pairings.

Milk: It brings moisture and tenderness. I’ve used whole milk for richness, but any milk works in a pinch. It ties everything together so the dough feels smooth and workable.

Olive oil: A small splash keeps the bread from drying out. It also adds a subtle richness that butter can’t quite copy. It’s the little detail that makes the loaf taste homemade.

4) How to Make Homemade Bread

Step 1. Preheat the oven to 375°F and lightly grease your pan. I always think this step sets the tone, because once the oven is hot, you’re committed.

Step 2. In a large bowl, stir together flour, baking powder, salt, and sugar. I like the feel of flour slipping through my fingers as I whisk—it’s the quiet part of the process before the dough takes shape.

Step 3. Pour in the milk and olive oil. The dough comes together quickly, almost like it wants to cooperate. I use a wooden spoon here, but your hands work just as well if you don’t mind a little mess.

Step 4. Move the dough into the pan and smooth the top. This is where you get to play baker and make it look neat. Sometimes mine is uneven, and you know what? It still bakes beautifully.

Step 5. Bake for ten minutes. The smell will tell you when it’s nearly ready. That golden top is your signal that you’ve done it right.

Step 6. Slice, serve, and enjoy while warm. Butter, jam, or just plain—the first slice always disappears faster than you plan.

5) Tips for Making Homemade Bread

I’ve learned a few tricks after making this bread more times than I can count. First, don’t overthink it. This isn’t the kind of recipe that punishes you for small mistakes. It’s forgiving, which is part of its charm.

Second, if you want the crust crispier, brush melted butter over the top before baking. I like the way it adds flavor and color. It turns a simple loaf into something that feels just a little more special.

Third, play with flavors once you’ve got the base recipe down. Add herbs for a savory twist, or honey for a sweet bread. The recipe is solid, but flexible enough to let you make it your own. That’s why people love easy bread recipes—they leave room for creativity.

6) Making Homemade Bread Ahead of Time

I’ve baked this bread ahead of dinners when I knew guests were coming. It works, but timing matters. Since it’s best warm, I like to bake it close to serving time. Still, if you want to get ahead, you can mix the dry ingredients the night before. Keep them in a bowl, cover it, and then just add milk and oil when you’re ready to bake.

The dough itself doesn’t hold up well if left too long, so I don’t recommend preparing it hours before. But the good news is that it takes so little time to bring together that you don’t need to. You’ll find that even on busy nights, it slides neatly into your schedule.

And here’s a little bonus: if you bake it earlier in the day, you can wrap the loaf in foil and warm it in the oven for a few minutes right before dinner. It tastes almost as fresh as when it first came out.

7) Storing Leftover Homemade Bread

I’ll be honest—leftovers don’t usually survive long at my house. But when they do, I wrap the bread in a clean kitchen towel and keep it on the counter. It stays soft for a day or two this way, perfect for toasting.

If you want it to last longer, store slices in an airtight container or bag. The freezer works well too. I freeze individual slices, so I can grab one at a time for breakfast or snacks. Just a quick trip in the toaster, and it’s back to tasting homemade.

The only thing I wouldn’t suggest is leaving it uncovered. The bread dries out fast. Give it a little care, and it will still taste good days later. That’s what makes quick breads recipes like this so handy—they’re easy to store and easy to enjoy again.

8) Try these breads next!

9) Homemade Bread Recipe