introduction
This quick, cozy loaf is everything weeknight kitchens need — warm, simple, and ready in under half an hour. No-Yeast Bread in 20 Minutes delivers fresh-baked flavor with minimal fuss, so you can skip proofing and still enjoy soft, golden slices for dinner or snacking. For a fast way to elevate slices, try pairing the loaf with an inspired dipping oil like this easy bread dipping oil idea: simple bread dipping oil ideas.
Why You’ll Love This No-Yeast Bread in 20 Minutes
- Ready in about 20 minutes — perfect for last-minute meals and unexpected guests.
- No yeast or rising time required; just mix, shape, and bake.
- Soft inside with a crisp crust — great for sandwiches and dipping.
- Kid-friendly and family-approved texture and taste.
- Uses pantry staples you probably already have on hand.
Ingredients Needed :
Dry ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet ingredients
- 1 cup warm water
- 1 tbsp vegetable oil or olive oil
Step-by-Step Instructions :
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Pour in the warm water and oil, stirring until a soft dough forms.
- Turn the dough out onto a floured surface and knead lightly for 1-2 minutes, then shape the dough into a round or oval loaf.
- Transfer the dough to the prepared baking sheet and pat the top smooth; slash the top with a sharp knife to allow for even baking.
- Bake in the preheated oven for 18-20 minutes, until golden brown and hollow sounding when tapped.
- Allow the bread to cool for 5-10 minutes on a wire rack before slicing.
Serving Suggestions No-Yeast Bread in 20 Minutes
- Slice warm and serve with butter or herb olive oil for dipping; a Carrabba’s-style bread dipping oil is a classic complement: Carrabba’s-style bread dipping oil.
- Use thick slices for open-faced sandwiches topped with roasted veggies or melted cheese.
- Turn leftover slices into croutons or breadcrumbs for salads and weeknight casseroles.
- Pair with soups — smooth tomato, creamy potato, or a quick vegetable soup all work beautifully.
Tips for SuccessNo-Yeast Bread in 20 Minutes
- Measure flour correctly: spoon it into the cup and level off to avoid a heavy loaf.
- Keep kneading minimal — 1–2 minutes is enough to bring the dough together without overworking it.
- Use warm (not hot) water to help the baking powder activate quickly.
- For a crispier crust, place a small oven-safe dish of water on the rack below the bread while baking.
- If you love fast meals, check out other quick meal ideas for busy nights to pair with this loaf: 20-minute meal ideas.
variation (if any)
- Garlic & Herb: Stir 1 tsp garlic powder and 1 tbsp chopped fresh herbs into the dry mix.
- Cheesy Twist: Fold 1/2 cup shredded cheddar or parmesan into the dough before shaping.
- Whole Wheat: Substitute up to half the all-purpose flour with whole wheat for nuttier flavor and extra fiber.
FAQs
Q: Can I make this bread gluten-free?
A: Yes — use a 1:1 gluten-free baking flour blend and ensure your baking powder is gluten-free. Texture may be slightly different.
Q: How should I store leftovers?
A: Cool completely, then wrap tightly and store at room temperature for up to 2 days. For longer storage, freeze slices in a sealed bag for up to 3 months.
Q: Can I add seeds or nuts to the dough?
A: Absolutely. Fold in 2–3 tbsp of seeds (sesame, sunflower) or chopped nuts for extra crunch and flavor.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon flour into the cup and level off to avoid a heavy loaf.
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup warm water Use warm (not hot) water to activate the baking powder quickly.
- 1 tbsp vegetable oil or olive oil
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Pour in the warm water and oil, stirring until a soft dough forms.
- Turn the dough out onto a floured surface and knead lightly for 1-2 minutes, then shape the dough into a round or oval loaf.
Baking
- Transfer the dough to the prepared baking sheet and pat the top smooth; slash the top with a sharp knife to allow for even baking.
- Bake in the preheated oven for 18-20 minutes, until golden brown and hollow sounding when tapped.
- Allow the bread to cool for 5-10 minutes on a wire rack before slicing.
