I love this super fast bread recipe for last-minute bread. Sometimes it's 4 pm and suddenly I decide I want fresh bread for dinner!
If you are new to baking bread, this easy bread recipe is for you. I've had TONS of reviews from people all over the world who have never made bread before but could make this bread perfectly the first time.
What ingredients do you need to make bread fast
** Check the notes at the bottom of the recipe card below for recipe alternatives and substitutions**
A lot of people are intimidated by making homemade bread. You don't need any special bread machines or even a mixer (although having one will save you some elbow grease).
You only need these ingredients to make a fast bread recipe in 60 minutes
- Bread Flour (or all-purpose flour)
- Milk (or water)
- Sugar
- Instant Yeast (you can use regular active dry yeast, see notes at the bottom of the recipe card)
- Salt
- Egg wash
The secret to fast bread is using Instant yeast. I'm using saf-instant yeast. You can usually find instant yeast right next to the regular yeast at the grocery store.
You don't have to use saf-instant yeast, any brand that says instant will work. Red Star Instant yeast is another popular brand.
Instant yeast is like regular yeast on steroids. You don't need to mix it with the milk and sugar to bloom it. Just mix it in with the flour, add in the liquid and mix! Using instant yeast makes this bread recipe extra easy because you don't have to bloom the yeast, just mix it in with the flour, sugar, and milk.
Instant yeast rises much faster than active dry yeast which makes this fast bread recipe so great.
How do you make easy homemade bread fast?
Combine your flour, yeast, sugar and warm (110ºF) milk in the bowl of your stand mixer and combine for one minute at low speed.
Don't add in your salt and butter right away, it can get in the way of the yeast activating.
After one minute, add in the salt and butter. If your dough is too slippery from the butter, sprinkle in ¼ cup of flour to soak up the butter and is kneading properly in the bowl and not just spinning round and round. If the dough is still not sticking to the sides of the bowl, add a couple of tablespoons of water.
Let the dough mix on medium speed for 5 minutes.
How do you know when the bread dough is done mixing?
Mixing is the MOST important step in making homemade bread. Developing that gluten is key.
Poke your dough, does it bounce back? That's a sign it's ready.
Roll a piece of dough in your hand, is it smooth and silky? If so, then it's ready. If it's sticky and lumpy, it needs more mixing.
You can test to see if your bread has developed enough gluten by doing the windowpane test. Start by pulling off some of the dough and carefully stretching it between your fingers to make a little window.
If you can make it super thin without it breaking, then you're good to go.
If the dough isn't ready, keep mixing for another 2 minutes on medium speed or until the gluten test can be performed successfully. Don't worry about over-mixing.
You can do all of this by hand but it will take longer. Probably about 10-15 minutes of kneading. Don't worry, it's basically impossible to over-knead dough by hand.
How do you proof bread fast?
Time to let this dough rise! Place it into a lightly oiled bowl and cover it with a tea towel to keep in the moisture.
Place your dough in a warm area to rise for 25 minutes. That's it! Super easy! (If you're using active dry yeast instead of instant, let the dough rise 90 minutes)
I put mine next to an open oven set to 170F. Don't put your dough IN the oven or the hot temperature will kill your yeast.
How do you make easy bread loaves fast?
The best part about this bread other than how fast it is, you don't need any special loaf pans.
Just shape your loaves into two (or three or four depending on how many loaves you want). I've even made hamburger buns and hotdog buns with this recipe.
Tuck all the rough edges underneath to form a nice smooth skin on top. This will make your bread look really lovely after it's baked.
Place your two loaves onto a pan with some parchment paper. Make sure they have a good 8" between them so they don't end up touching as they bake.
Let them rest on the pan for 20 minutes. (If you're using active dry yeast, let the bread rise for 30 minutes)
Brush the surface of your loaves with some egg wash to promote browning.
Then make 3 or 4 slices on top of the loaf with a sharp knife at a 30º angle about ¼" deep. (wow that is super specific I know).
These slices help the bread rise evenly and keep it from tearing.
Bake your bread for 25-30 minutes at 375ºF. I rotated my loaves halfway through baking to prevent uneven browning.
And that is how you make the MOST amazing, super easy fast bread recipe in only 60 minutes.
If you want to take your bread baking further, my brioche bread recipe gives you that buttery, croissant-like richness with the same satisfying process.
How long does this homemade bread last?
We devoured one whole loaf with dinner and saved the other loaf for tomorrow. The great thing about this fast bread recipe is you can make more bread easily whenever you need it.
Wrap your loaf in plastic wrap to seal in moisture and leave it on the countertop.
You can reheat slices or the whole loaf either in the microwave for 10 seconds or in the oven for 2-3 minutes.
Need more bread recipes? Check these out
Easy Soft Dinner Rolls
Easy Focaccia Bread
Master Sweet Dough Recipe
Recipe
Equipment
- Stand mixer with dough hook
Ingredients
- 28 ounces bread flour or all purpose (about 5 ½ cups, spooned and leveled)
- 10 grams instant yeast needs to be instant (about 3 teaspoons)
- 2 ounces sugar 4 Tablespoons
- 16 ounces warm milk (110ºF) or water (two cups)
- 1 ½ teaspoon salt
- 2 ounces melted unsalted butter ¼ cup
Instructions
- Heat milk to 110ºF-115ºF
- Combine flour, instant yeast, sugar, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute
- Add in salt and melted butter
- Add in a ¼ cup more flour if the dough is not sticking to the bowl because of the butter. If the dough is still not sticking to the bowl, add in 1-2 Tablespoons of water.
- Mix for 5 minutes on speed 2
- After 5 minutes, take a piece of dough and stretch it between your fingers. If you can make a very thin "window" that does not tear then you have developed enough gluten and you can shape your dough.
- If the window tears, then mix for 2 more minutes.
- Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
- Coat a large bowl in a little olive oil
- Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 25 minutes to rise until the dough doubles in size *see notes*
- Preheat your oven to 375ºF
- Divide your dough into two loaves (or more if you want to make hoagie's or rolls)
- Let your loaves rest for 20 minutes
- Brush your loaves with egg wash to promote a nice golden brown color
- Use a sharp knife to make three slashes at a 30º angle in the top of the loaf, about ¼" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.
- Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200º your bread is done.
Video
Notes
1. Let your dough proof for 90 minutes or until it doubles in size
2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking. ** Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash. ** You can use oil instead of butter ** You can use water or almond milk in place of milk ** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)
Lorraine says
Can you use this to make cinnamon rolls?
The Sugar Geek Show says
It's better to use a richer/sweeter dough. Check out my cinnamon roll recipe 🙂
Sue Moore says
My granddaughter and I made this today and it was wonderful. We never did get it to get off the pastry hook much though. We added 1/4 c. flour; mixed.....added 1 tablespoon of water....mixed....added another tablespoon of water and it was sticky and we got a better thinner stretch. It did rise and bake just fine. I will be trying this again. I used fast acting yeast and found out it is the same as the instant. Just different names. Thanks Liz
Kritika says
Thanks for this recipe. As I don’t have instant yeast but have dry active years and can’t go out due to lock down , I have a question, though I have studied your notes, will the quantity of dry active yeast same as the instant yeast ?
The Sugar Geek Show says
The quantity stays the same. The only thing that changes is how long you proof for.
Ashveer Rajpal says
Hi i tried this recipe today, it was simple and straight forward to make, a total hit amongst everyone, there isnt a single crumb left, i will definitley be making this again, thank you!
#lockdownbaking #southafrica
Scorpio says
Hi. I made this recipe this morning for breakfast and it was great my boss like it we finish the one loaf. It's easy and very simple. Love it.
Jennifer Barnes says
This recipe could not be easier. I used active yeast but followed the directions for instant for the 2nd rise so my mistake there. My husband and I dug in as soon as it came out of the oven.
Bettyann Dupuis says
Wonderful recipe. Bread turned out great. Thank you. PS Amazon.ca is sold out of any type of yeast. Along with other sites.
The Sugar Geek Show says
aww man, that is a bummer. Looks like Amazon US is still stocked but It does take about a week to arrive. Glad you liked the recipe 🙂
Bettyann Dupuis says
Can I cut this recipe in half? I have checked all the grocery stores, even Walmart and there is no yeast, traditional or instant to be had. Here in Sault Ste Marie On I have a few packages of instant that I would like to ration. Thank you
The Sugar Geek Show says
Yes you can cut this recipe in half. You can also order yeast online on Amazon but it takes about a week to arrive.
Diane K. says
Just baked the loaves, and they came out just like your photos! Nice golden color and they smell delicious! Can't wait to try! Going to share with my elderly mother and father-in-law who are each isolating at their homes. The homemade bread should perk them right up!! Thank you for an easy recipe that makes enough to share!
T says
Hi i dont have a mixer van this be done by hand?
The Sugar Geek Show says
Absolutely, more details in the blog post 🙂
T says
Hi i have no mixer can this b done by hand? Thanks
The Sugar Geek Show says
Yes you can always knead by hand, just takes extra time and muscles 😀 See more details in the blog post
Nilaakshi says
Quick question. How long do we have to rest the bread before cutting in to it . After taking it out of the oven?
The Sugar Geek Show says
Just until it's no longer piping hot or it gets a bit gummy when you slice it
Michelle says
In your recipe you wrote 2 ounces of sugar equals 2 tablespoons. Just checking, is that the correct measurement? I don’t normally use US measurements when baking
The Sugar Geek Show says
Yes that is correct
Abby Miller says
This is a very good recipe!
But you tell us in the video to add 1 teaspoon of water for the egg wash, but in your notes you wrote to add 1 Tablespoon of water.
Which measurement should I do?
The Sugar Geek Show says
Oops! It's one tablespoon but honestly just a splash of water, I never really measure anyway 😉
Lynne says
The recipe sounds fabulous and easy. I have made bread for years and love doing it. I want to know if I can successfully use gluten free flour for the gluten allergy/celiac family and friends as long as I have xanthan gum in the flour - it's used to give structure in gluten free baked goods. This sounds really good for a sudden need for or hankering for bread at the 11th hour. Oh and by the way, sometimes I really WANT a nice hearty yeasty bread or even a little sweet.I have no recipes that compete with this one as far as speed. (My sour dough hearty bread, for example, needs feeding the night before and two 3 - hour rises the day of baking. Not exactly a spur of the moment undertaking!)
Thanks!
The Sugar Geek Show says
Unfortunately, I have zero experience working with gluten-free flour and bread making. I'm not even sure if yeast will react with gluten-free flour. Please let me know if you try it and have success! I have some gluten-free flour that I could use as well.