🍞 20-Minute Homemade Bread

Just whipped up this 20-minute homemade bread, and it’s the perfect addition to any meal! Fluffy inside, golden outside – no yeast, no fuss.

📝 Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup warm water
• 2 tablespoons olive oil

👩‍🍳 Instructions:

1. Preheat Oven:
   • Preheat your oven to 425°F (220°C).
   • Line a baking sheet or grease a cast-iron skillet.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add Wet Ingredients:
   • Pour in warm water and olive oil.
   • Mix with a spoon until dough starts to form.
4. Knead Lightly:
   • Transfer dough to a lightly floured surface.
   • Knead gently for 1–2 minutes until smooth (don’t overwork it).
5. Shape & Bake:
   • Form into a round or oval loaf.
   • Score the top with a sharp knife (optional).
   • Bake for 18–22 minutes, until golden and cooked through.
6. Cool Slightly & Serve:
   • Let it cool on a rack for 5 minutes before slicing.
   • Enjoy warm with butter, soup, or dips!

🧠 Notes:

• This is a yeast-free bread, so it’s more like a soft soda bread or flat loaf.
• If you prefer crispier crust, brush the top with a little extra olive oil before baking.
• Don’t skip the sugar – it helps with browning and a mild flavor balance.

💡 Tips:

• Use bread flour for a slightly chewier texture.
• Add herbs (rosemary, thyme, oregano) or grated cheese for flavor variation.
• Double the recipe and freeze extra loaves (wrap in foil, then freezer bag).
• Use a cast-iron skillet for a beautiful crust and even bake.

🍽 Servings:

• Makes 1 medium loaf
• Serves 6–8 slices, depending on thickness

🧾 Nutritional Info (per slice, approx. 1/8 loaf):

• Calories: ~150
• Carbs: 27g
• Protein: 3g
• Fat: 3g
• Sugar: 1g
• Sodium: 290mg
• Fiber: 1g

🌿 Health Benefits:

• Quick alternative to store-bought bread without preservatives.
• Lower sodium and fat than most packaged options.
• Customizable to be gluten-free or whole grain.
• Great base for adding fiber (chia/flax) or protein (seeds/nuts).

❓Q&A:

Q: Can I use whole wheat flour?
A: Yes! Use 50/50 all-purpose and whole wheat for a denser but healthier loaf.

Q: Can I make this in a pan?
A: Absolutely. Use a greased 8×8″ square pan or even muffin tins for mini breads.

Q: Is this dough freezer-friendly?
A: It’s best to freeze after baking. Thaw and reheat in the oven for 5–7 minutes.

Q: What if I don’t have baking powder?
A: Substitute with 1/2 tsp baking soda + 1 tsp lemon juice or vinegar per teaspoon of baking powder.