June 19 - 20 minute bread

2 cups all purpose flour

1 TB baking powder

1/2 tsp salt

1 c warm water

1 TB oil

• Step 1: Preheat the Oven
  Start by preheating your oven to 400°F (200°C). You’ll want it nice and hot so your bread gets that beautiful golden crust. Line a baking sheet with parchment paper or lightly grease it whichever you prefer.

  Step 2: Mix Dry Ingredients
  In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed, and it helps the dough come together quickly and easily.

  Step 3: Add Wet Ingredients
  Pour in the warm water and oil (either vegetable or olive oil works just fine—use what you have on hand). Stir everything together with a wooden spoon or spatula until a soft dough forms. Don’t worry if it looks a little shaggy at first it’ll come together with just a bit of kneading.

  Step 4: Knead Lightly
  Turn the dough out onto a lightly floured surface and knead gently for about 1 to 2 minutes. You’re not looking for the same elastic texture as yeast bread—just knead enough to bring the dough together and smooth it out a bit.

  Part 2: Shaping, Baking & Customizing Your 20-Minute Bread

  Okay, you’ve mixed and kneaded your dough, and now it’s time to get that loaf shaped, baked, and onto the table! If you’re anything like me, this is the point where you start thinking about all the ways you could dress it up or serve it with something yummy. But first—let’s finish the base recipe so you can see just how easy and satisfying it is to bake homemade bread on a whim.

  Step-by-Step: Shaping and Baking

  Step 5: Shape the Dough
  Now that your dough is soft and smooth, shape it into a round or oval loaf, depending on what look you’re going for. Round works great for a rustic feel, and oval tends to slice up a little easier. No loaf pan needed here—this bread bakes directly on a sheet, which adds to its crusty charm.

  Step 6: Place on the Baking Sheet
  Carefully transfer your shaped dough onto your parchment-lined or greased baking sheet. Give it a little pat to smooth the top, but don’t worry about perfection—this is rustic, no-fuss bread!

  Step 7: Slash the Top
  Using a sharp knife, make a few shallow slashes across the top of the dough. This helps the bread bake evenly and gives it that artisan look. You can do a simple “X” on top or a few diagonal cuts—whatever you like.

  Step 8: Bake It Up!
  Pop your loaf into the preheated oven at 400°F (200°C) and bake for 18 to 20 minutes. You’ll know it’s ready when the top is golden brown and the loaf sounds hollow when you tap the bottom. (Yes, I always tap it—it’s oddly satisfying!)

  Step 9: Let It Cool Slightly
  After baking, let your bread cool for 5 to 10 minutes on a wire rack before slicing. This helps the inside finish setting up and makes it easier to slice without crumbling. I know it’s tempting to dive in right away, but trust me—it’s worth the wait.

  Serving Ideas You’ll Love

  This bread is a blank canvas for all sorts of deliciousness. Here are a few of my favorite ways to enjoy it:

  • With butter & jam for a quick breakfast or afternoon snack

  • Dipped into soups like tomato basil, potato leek, or minestrone

  • As a sandwich base—slice it thick and pile it high with deli meat, cheese, or roasted veggies

  • Brushed with garlic butter and popped under the broiler for a quick garlic bread

  You can even turn leftovers into rustic croutons or breadcrumbs if you’re feeling extra resourceful. This little loaf really pulls its weight in the kitchen!

  Easy Variations to Try

  Once you’ve mastered the basic recipe, here are some fun twists you can play with:

   Garlic & Herb Bread

  Add 1 tsp dried Italian herbs or rosemary and 1/2 tsp garlic powder to the dry mix. Brush the top with olive oil and sprinkle with more herbs before baking.

   Cheesy Bread

  Fold 1/2 cup shredded cheddar or parmesan into the dough before shaping. It adds a delicious salty bite and makes the bread even more crave-worthy.

   Whole Wheat Option

  Swap 1 cup of the all-purpose flour for whole wheat flour for a heartier loaf. You may need to add a splash more water to get the right dough texture.

   Spicy Kick

  Mix in a pinch of crushed red pepper flakes or chopped jalapeños for a spicy variation that’s great with chili or BBQ.

  Part 3: FAQs & Final Thoughts

  We’ve mixed, shaped, and baked a golden, rustic loaf of homemade bread—all in about 20 minutes! And let me tell you, nothing beats the smell of fresh bread coming out of the oven, especially when you didn’t have to spend all day making it. Whether you’re slicing it up for soup night or slathering it with butter for a quick snack, this quick bread recipe is one you’ll want to keep close by.

  Before we wrap things up, let’s cover a few of the most common questions people have about this recipe. Because once you make it once, chances are you’ll want to play around with it again (and again).

  1. Can I freeze this bread?

  Yes! This bread freezes beautifully. Once it’s completely cooled, wrap it tightly in plastic wrap and foil, then store in a freezer-safe bag. It’ll keep well for up to 2 months. When you’re ready to eat it, let it thaw at room temperature and reheat in the oven for a few minutes if you want to restore that fresh-baked texture.

  2. Can I make this gluten-free?
  You can! Just use a 1:1 gluten-free all-purpose flour blend that’s meant for baking. Keep in mind the texture may be slightly different, but it will still be delicious. You might need to adjust the water slightly depending on the flour blend—start with a bit less and add more if needed.

  3. How can I tell when the bread is done?
  The bread should be golden on top and sound hollow when tapped on the bottom. If you’re unsure, you can stick a toothpick or knife into the center—it should come out clean or with just a few dry crumbs. Overbaking can make it dry, so keep an eye on it around the 18-minute mark.

  4. Can I double the recipe?
  Absolutely. If you need more than one loaf, just double all the ingredients and shape two separate loaves to bake side-by-side on your baking sheet. You could also make smaller mini-loaves—just reduce the baking time slightly and keep an eye on them.