20-Minute Homemade Bread

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20-Minute Homemade Bread: Freshly Baked in a Flash!

Get ready to enjoy the incredible aroma and comforting taste of freshly baked bread in under half an hour! This 20-Minute Homemade Bread recipe is a game-changer, relying on baking powder instead of yeast for a quick rise, meaning no long proofing times. It’s perfect for when you need a warm loaf to accompany dinner, make sandwiches, or simply enjoy with butter, right now!

This bread is wonderfully soft on the inside with a satisfyingly golden crust on the outside. It’s incredibly easy to make, requires minimal kneading, and delivers impressive results for a quick-bake loaf. Say goodbye to store-bought bread and hello to instant gratification!

Ingredients:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup warm water (around 105-115°F / 40-46°C, warm to the touch but not hot)

Equipment:

  • Oven
  • Large mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Sharp knife (for scoring)

Instructions:

  1. Preheat Oven: Preheat your oven to 425°F (220°C). This high heat helps the bread rise quickly and develop a nice crust.
  2. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk or stir them together thoroughly to ensure the baking powder and salt are evenly distributed.
  3. Add Water & Form Dough: Gradually add the warm water to the dry ingredients while stirring with a spoon or sturdy spatula. Continue stirring until a shaggy dough forms and most of the flour is incorporated. It will be a bit sticky.
  4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead the dough for about 2–3 minutes. This brief kneading helps bring the dough together and develop a little structure, but don’t overwork it, as there’s no yeast to develop.
  5. Shape & Score: Shape the dough into a round loaf. Place the loaf on a baking sheet lined with parchment paper. Use a sharp knife to score the top of the loaf with a few shallow slashes (about ¼ to ½ inch deep). This helps the bread expand evenly as it bakes.
  6. Bake: Bake in the preheated oven for 18–20 minutes, or until the bread is golden brown on the outside and sounds hollow when tapped on the bottom. The internal temperature should be around 200-210°F (93-99°C).
  7. Cool & Serve: Let the bread cool slightly on a wire rack for at least 5-10 minutes before slicing and serving. This allows the crumb to set and makes for easier slicing. Enjoy your fresh, homemade bread!

Tips & Variations:

  • Don’t Over-Knead: Since this is a quick bread using baking powder, over-kneading can make it tough. Just enough to bring it together is perfect.
  • Water Temperature: Ensure the water is warm, not hot. Too hot water can affect the baking powder.
  • Add-ins: Get creative! Stir in ½ cup of shredded cheddar cheese and 1 teaspoon of garlic powder to the dry ingredients for a savory loaf. Or, add ½ cup of dried herbs (like rosemary or dill) for an herby bread.
  • Sweet Bread: For a slightly sweeter bread, you can increase the sugar to 2 tablespoons and add a teaspoon of cinnamon.
  • Storage: This bread is best enjoyed fresh, on the day it’s made. Leftovers can be stored in an airtight container at room temperature for a day or two, but it will lose some of its freshness. It can also be frozen, sliced, and toasted.

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