20-Minute Fluffy Bread Recipe – Quick and Easy

Speed Meets Satisfaction
I’ve experimented with countless fast breads, and this is the one I come back to. Why? Because it delivers on flavor, texture, and simplicity. You don’t need a mixer, a dough hook, or even a bread pan. It’s just flour, leavening, liquid, and a bit of fat.

Fat Choice Changes Everything
Using olive oil gives the bread a savory, slightly earthy undertone that pairs well with soups or Italian dishes. Want a richer, buttery bite? Use melted butter instead. I switch depending on what’s going on the menu. Pro tip: add a tablespoon of grated Parmesan if you’re going savory it transforms the whole vibe.

Texture Talk
The crust on this bread is crisp and golden, while the interior is soft and fluffy. Don’t expect that sourdough chew or yeast-style rise. This is a quick bread, and it proudly wears that identity.

“20 minutes, 6 ingredients, and one happy chef. That’s the bread I crave on a busy day.”

How to Take This Bread to the Next Level
Herb it Up: Add 1 teaspoon of dried herbs like rosemary, oregano, or thyme to the flour mixture.
Cheesy Heaven: Mix in 1/4 cup of shredded cheese cheddar, gouda, or mozzarella all work well.
Seeded Top: Brush the loaf with a little extra olive oil and sprinkle sesame, poppy, or flax seeds before baking.
Sweet Side: Swap olive oil for butter, add 2 tablespoons of honey, and top with cinnamon sugar for a sweet breakfast twist.
FAQs About Quick Bread in 20 Minutes
Can I use whole wheat flour instead of all-purpose?
Yes, but it will be denser. Try a 50/50 blend for better texture and flavor balance.

What’s the best way to store leftovers?
Wrap in foil or place in an airtight container. It’ll stay fresh for up to 2 days at room temperature or 5 days in the fridge.

Can I freeze this bread?
Absolutely! Slice it first, wrap individually, and freeze. Reheat in a toaster or low oven for a just-baked feel.