I love making this quick 20-minute homemade bread when I need something warm and fresh without spending hours in the kitchen. This recipe comes together with simple pantry staples, no yeast, and no long rise time. I mix everything in one bowl, shape it quickly, and bake it into a soft, golden loaf that is perfect for sandwiches, dipping, or serving alongside dinner.
Why You’ll Love This Recipe
I enjoy this recipe because it saves me time while still giving me that comforting, homemade flavor. I don’t have to wait for dough to rise, and I don’t need any special equipment. I also like how versatile it is—I can keep it plain or add herbs, cheese, or even a touch of sweetness depending on what I’m serving. It’s perfect for busy days when I want fresh bread fast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon sugar 1 cup milk 2 tablespoons olive oil or melted butter
directions
I preheat my oven to 400°F (200°C) and lightly grease a small baking pan or line it with parchment paper.
In a large bowl, I whisk together the flour, baking powder, salt, and sugar.
I pour in the milk and olive oil (or melted butter), then stir everything together until a soft dough forms.
I transfer the dough onto a lightly floured surface and gently knead it for about 1–2 minutes, just until smooth.
I shape the dough into a round loaf and place it onto the prepared pan.
I bake it for 15–20 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
I let it cool slightly before slicing and serving.
I sometimes mix in 1 teaspoon of dried herbs like rosemary or oregano for a savory twist. When I want a cheesy version, I fold in ½ cup of shredded cheddar. If I’m in the mood for something slightly sweet, I add an extra tablespoon of sugar and a sprinkle of cinnamon. I also like brushing the top with melted butter right after baking for a softer crust.
storage/reheating
I store the bread in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I wrap it tightly and freeze it for up to 2 months.
To reheat, I place slices in the toaster for a crisp finish, or I warm the whole loaf in a 300°F (150°C) oven for about 5–7 minutes until heated through.
FAQs
Can I make this bread without sugar?
Yes, I sometimes skip the sugar entirely, and the bread still turns out great. The sugar mainly adds a subtle flavor.
Can I use whole wheat flour instead?
I can replace up to half of the all-purpose flour with whole wheat flour. If I use all whole wheat, I usually add a little extra milk to keep the texture soft.
Why didn’t my bread rise much?
Since this recipe uses baking powder instead of yeast, I make sure my baking powder is fresh to get the best rise.
Can I cook this in a skillet?
Yes, I can flatten the dough slightly and cook it in a covered skillet over low heat for about 8–10 minutes per side.
How do I know when the bread is done?
I tap the bottom of the loaf, and if it sounds hollow, I know it’s ready. I also look for a golden-brown top.
Conclusion
I love how simple and reliable this 20-minute homemade bread is. Whenever I need fresh bread in a hurry, I turn to this easy recipe. With basic ingredients and minimal effort, I can enjoy warm, homemade bread anytime I want.
A rich and creamy Keto Chicken Alfredo Casserole made with tender chicken, homemade Alfredo sauce, and melted cheese, baked to perfection for a comforting low-carb meal.
Ingredients
2 cups cooked chicken breast, shredded or diced
1 cup broccoli florets (optional)
1 1/2 cups heavy whipping cream
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
2 cloves garlic, minced
2 tablespoons butter
1/2 teaspoon Italian seasoning
Salt to taste
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C) and lightly grease a medium casserole dish.
In a large skillet over medium heat, melt butter and sauté minced garlic for about 30 seconds until fragrant.
Add heavy whipping cream and cream cheese, stirring continuously until smooth and fully melted.
Stir in Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 3–5 minutes until slightly thickened.
In a large bowl, combine cooked chicken and broccoli. Pour Alfredo sauce over and mix well.
Transfer mixture to prepared casserole dish and spread evenly.
Sprinkle remaining mozzarella cheese on top.
Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil for 2–3 minutes if desired for a golden top.
Let rest for 5 minutes before serving.
Notes
Can be assembled up to 24 hours in advance and refrigerated before baking.
Substitute broccoli with spinach, zucchini, cauliflower, or mushrooms.
Add red pepper flakes or cayenne for extra heat.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freeze for up to 2 months and thaw overnight before reheating.
