20-Minute Fluffy Bread Recipe – Quick and Easy

This recipe is an absolute lifesaver for those “dinner is in ten minutes and I forgot the side” moments. Since you’ve shared the chef’s perspective on this 20-minute wonder, here is the consolidated, full recipe formatted for your collection.

Chef’s 20-Minute No-Yeast Miracle Bread

This is a rustic, soda-bread-style loaf. It doesn’t have the “chew” of a fermented sourdough, but it delivers a crisp crust and a soft, biscuit-like crumb that is perfect for mopping up sauces.

• Prep time: 3–5 minutes

• Bake time: 15–17 minutes

• Total time: 20–22 minutes

Ingredients

• 2 cups All-purpose flour (approx. g—measure by spooning into the cup and leveling)

• 1 tbsp Baking powder (ensure it’s fresh for the best lift)

• 1 tbsp Granulated sugar

• ½ tsp Salt

• ¾ cup Milk (whole milk provides the best richness)

• ¼ cup Olive oil or melted butter

Instructions

1. High Heat Start:

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Whisk the Base:

   In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Ensure the baking powder is evenly distributed so the bread rises uniformly.

3. Hydrate:

   Make a well in the center and pour in the milk and olive oil (or melted butter). Stir with a wooden spoon or spatula just until the flour is moistened and a shaggy dough forms. Stop mixing immediately once the flour streaks disappear to avoid a tough loaf.

4. Quick Knead:

   Turn the dough onto a lightly floured surface. Knead gently for about 2 minutes. You aren’t developing gluten like a traditional bread; you are just smoothing the dough into a cohesive ball.

5. Shape and Score:

   Pat the dough into a round disc (about 1–1.5 inches thick) or a rustic oval. For a better rise and a “bakery” look, use a sharp knife to score an “X” or three diagonal slashes across the top.

6. The Bake:

   Place on the prepared tray and bake for 15–20 minutes. The bread is done when the crust is golden brown and the bottom sounds hollow when tapped.

7. The “Hard” Part:

   Let it rest on a wire rack for at least 5 minutes. This allows the steam inside to finish setting the crumb so it isn’t “gummy” when sliced.

Chef’s Variations

• Garlic & Herb: Add 1 tsp garlic powder and 1 tbsp dried rosemary to the dry ingredients.

• Cheddar Jalapeño: Fold in ½ cup shredded sharp cheddar and 1 tbsp finely diced (and dried) jalapeños before adding the liquid.

• Everything Bread: Brush the top with a little milk or egg wash and sprinkle with “Everything Bagel” seasoning before baking.

Nutrition (Per Slice)