Quick 20-Minute Homemade Bread Recipe

Introduction

This quick 20-minute homemade bread is a perfect solution when you want fresh, warm bread without the long wait. With simple ingredients and a straightforward method, you can enjoy a soft, golden loaf in no time.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 0.75 cup warm water (about 110°F)
• 2 tablespoons olive oil or melted butter

Instructions

1. Step 1: Combine the warm water, sugar, and instant yeast in a mixing bowl. Let it sit for 5 minutes until the mixture becomes foamy.
2. Step 2: Add the flour, salt, and olive oil or melted butter to the yeast mixture. Stir until a soft dough forms.
3. Step 3: Shape the dough into a loaf and place it on a parchment-lined baking sheet.
4. Step 4: Let the dough rest for 5 minutes while you preheat your oven to 400°F (200°C).
5. Step 5: Brush the top of the dough with olive oil or melted butter, then bake for 15 minutes until the crust is golden brown.
6. Step 6: Allow the bread to cool slightly before slicing and serving.

Tips & Variations

• For extra flavor, add a teaspoon of dried herbs like rosemary or thyme to the dough before baking.
• Use warm water, not hot, to activate the yeast properly without killing it.
• Try substituting olive oil with melted butter for a richer taste.

Storage

Store the bread in an airtight container or wrapped in foil at room temperature for up to 2 days. To refresh, lightly toast slices before serving. This bread is best eaten fresh as it doesn’t keep well for long periods.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water with sugar for about 10 minutes before mixing with the other ingredients.

Why is the bread dense after baking?

Dense bread can result from using water that’s too cold or hot, too much flour, or not enough rise time. Make sure your water is around 110°F and that the dough becomes noticeably foamy before baking.