Name: Homemade Bread Recipes in 20 Minutes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour; 3 tsp baking powder; 1 tsp salt (or season salt recipe if you like a kick); 1 tbsp sugar; 1 cup warm milk; 1/4 cup vegetable oil

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I get it. Some days you just want bread without waiting around for hours. This recipe is one of my favorite homemade bread recipes because it’s quick, forgiving, and honestly kind of fun to make. The smell of warm bread in less than half an hour? That’s a win. The best part is how flexible it is. Whether you’re making a light dinner side, whipping up something to go with soup on a rainy season day, or prepping quick After School Snacks, this bread never disappoints. I’ve tinkered with bread recipes homemade for years, but this one still feels like a magic trick. You mix, bake, and before you know it, you’re tearing into a golden loaf. If you’ve ever searched for a one day sourdough bread recipe but wished it came together easier, this is your shortcut. No kneading marathons or fancy ingredients—just simple, straightforward steps that get you warm, fluffy bread on the table fast. Even if you’ve never tried homemade bread recipes easy, this one will make you feel like you’ve been baking for years.

1) Key Takeaways
2) Easy Bread in 20 Minutes Recipe
3) Ingredients for Bread in 20 Minutes
4) How to Make Bread in 20 Minutes
5) Tips for Making Bread in 20 Minutes
6) Making Bread in 20 Minutes Ahead of Time
7) Storing Leftover Bread in 20 Minutes
8) Try these bread recipes next!
9) Bread in 20 Minutes
10) Nutrition

1) Key Takeaways

This bread skips yeast which means no waiting for dough to rise.
You can mix the batter in one bowl and bake it right away.
The recipe works for quick dinners, After School Snacks, or a side for soup.
You can adjust flavors with herbs, cheese, or a sprinkle of season salt recipe.

2) Easy Bread in 20 Minutes Recipe

I’ve always been fascinated by homemade bread recipes that don’t take forever. This one shocked me the first time I tried it because it really did give me a loaf in 20 minutes. I don’t know about you, but I don’t always plan ahead for bread. Sometimes you just want something warm to pull apart and enjoy right away. That’s why this recipe feels like a secret weapon.

The texture is soft but holds together when you spread butter across it. The crust gets a light golden color that makes it look like you spent hours working in the kitchen. I’ve made bread recipes homemade before that needed patience and kneading, but this one is the complete opposite. You stir, pour, bake, and it’s done.

When people talk about homemade bread recipes easy, this is the one I picture. It’s the loaf that has saved dinner on nights when I threw soup together and realized it needed something on the side. Quick, forgiving, and comforting. That’s the beauty here.

3) Ingredients for Bread in 20 Minutes

All-Purpose Flour: The backbone of the recipe. It holds everything together. I’ve tried it with whole wheat flour too, and while it’s denser, it still works if you like a nutty flavor.

Baking Powder: This is what gives the bread its lift. Since there’s no yeast, you need something to help it rise quickly.

Salt: I use plain table salt most days, but if I’m in the mood, I swap in my favorite season salt recipe. It gives the bread a fun twist and just enough kick to keep things interesting.

Sugar: Just a spoonful. It doesn’t make the bread sweet but balances the flavors so the loaf doesn’t taste flat.

Warm Milk: Adds moisture and helps everything blend smoothly. I like how it makes the crumb tender and soft.

Vegetable Oil: Keeps the bread moist. It’s a small amount but it makes a big difference in texture.

4) How to Make Bread in 20 Minutes

Step 1. Preheat your oven to 400°F. Grease a loaf pan lightly. This sets you up so nothing sticks and the loaf slides out cleanly when it’s baked.

Step 2. Grab a large bowl. Whisk together the flour, baking powder, salt, and sugar. This step feels simple but it’s where the foundation gets set.

Step 3. Pour in the warm milk and vegetable oil. Stir with a spoon until everything just comes together. The batter should be thick but not overmixed.

Step 4. Transfer the batter into the prepared loaf pan. Smooth the top with the back of a spoon.

Step 5. Bake for about 20 minutes. You’ll see the top turn golden and a toothpick should come out clean.

Step 6. Let the bread cool a bit before slicing. Serve warm with butter, jam, or just as it is.

5) Tips for Making Bread in 20 Minutes

I’ve learned that this bread rewards small choices. Use fresh baking powder. Old baking powder won’t give the rise you need, and the loaf will feel heavy. I made that mistake once and I won’t repeat it.

Don’t overmix the batter. If you stir it too much, the bread gets tough instead of fluffy. Treat it gently and it will reward you with a soft crumb. I like to stop mixing the moment I no longer see dry flour.

Play with flavors. Sometimes I stir in shredded cheese, sometimes herbs from the garden. Bread recipes homemade always feel like a canvas. Each batch can be simple or bold depending on what you want that day.

6) Making Bread in 20 Minutes Ahead of Time

I don’t always serve bread the minute it comes out of the oven. Sometimes I bake it earlier in the day and reheat it before dinner. This bread holds up well for that. If you wrap it in a clean kitchen towel after baking, the crust stays soft and the loaf keeps its warmth for a while.

For longer storage, I bake it in the morning and keep it in an airtight container. When it’s time to serve, I warm slices in the oven for a few minutes. The bread regains its texture and feels almost as fresh as when it was first baked.

This trick has saved me during busy weekends when cooking gets rushed. Homemade bread recipes make the table feel complete, and having it ready in advance is a comfort.

7) Storing Leftover Bread in 20 Minutes

I don’t often have leftovers with this bread, but when I do, I store them carefully. Wrapped in foil and placed in a sealed container, the slices stay soft for a day or two. Beyond that, they start to dry out.

Freezing works too. I slice the bread first, wrap each slice in plastic, and then store them in a freezer bag. That way I can pull out one or two pieces whenever I want. Toasting them brings back that just-baked feeling.

I’ve used leftover slices for quick sandwiches, garlic bread under the broiler, and even croutons tossed in salad. It’s a simple loaf, but it stretches in ways you might not expect.

8) Try these bread recipes next!

9) Bread in 20 Minutes