Fresh Bread in 20 Minutes – A Life-Saver for the Time-Strapped Baker
Let’s face it: sometimes you want the warm comfort of freshly baked bread, but you don’t have the time—or the patience—for kneading, rising, and waiting. That’s where this beautifully simple recipe comes in. No yeast, no proving, and absolutely no faffing about. Just a handful of everyday ingredients, one bowl, and twenty minutes later, you’ve got yourself a soft, golden loaf that’s perfect for soups, spreads, or just eating warm with a bit of butter.
This quick bread is a brilliant go-to when you’re short on time but craving something homemade. Whether you’re preparing dinner in a rush or just fancy the smell of bread baking in the kitchen without making a whole production of it, this recipe ticks all the boxes.
Ingredients:
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2 cups (about 250g) plain flour (also called all-purpose flour)
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1 tablespoon baking powder
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½ teaspoon salt
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1 tablespoon sugar (optional, but it adds a nice subtle flavour)
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¾ cup (180ml) milk – full fat works best, but semi-skimmed is fine too
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¼ cup (60ml) olive oil or melted butter – either adds lovely richness, so use what you have
Instructions:
1. Prepare your oven and tin.
Start by preheating your oven to 220°C (that’s 425°F if you’re using Fahrenheit). While it’s heating, lightly grease a small baking tin, tray, or even a cast iron skillet if you want a rustic look. You can use parchment paper as well, but greasing is just as effective for this recipe.
2. Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Make sure everything is evenly combined. This step helps the baking powder distribute properly so you get a good rise in the oven.
3. Add the wet ingredients.
Pour in the milk and your choice of olive oil or melted butter. Stir everything together using a wooden spoon or spatula. Don’t worry if the dough looks a bit lumpy—resist the urge to overmix. You’re aiming for a soft dough that just comes together. Overworking it will make the bread tough, and we want light and fluffy.
4. Shape and bake.
Transfer the dough into your prepared pan and gently spread it out so it fills the space evenly. You don’t need to shape it perfectly—it’s a rustic loaf and that’s part of the charm. Pop it into the hot oven and bake for 12 to 15 minutes. Keep an eye on it; you’re looking for a lightly golden top and a firm centre. To test if it’s ready, insert a toothpick or skewer—if it comes out clean, it’s done.
5. Cool (just a bit) and enjoy.
Once out of the oven, let it cool for about 5 minutes in the pan before slicing. It’s best served warm, either plain or with a bit of butter, honey, or jam. It’s also brilliant alongside soups or stews when you haven’t got time to fuss with yeast rolls.
Why This Recipe Works
The magic behind this recipe is baking powder. Unlike yeast, which needs time to activate and ferment, baking powder reacts instantly when mixed with liquid and heat. That’s what gives the bread its lift. The oil or butter adds moisture and richness, preventing the bread from drying out. And with just enough sugar to round out the flavour, the result is a loaf that’s wonderfully soft inside with a gentle crust on the outside.
Customise It Your Way
Want to jazz it up? Try adding grated cheese, chopped herbs like rosemary or thyme, or a pinch of garlic powder for extra flavour. You can also use half wholewheat flour for a heartier texture. This recipe is a great base for experimentation.
