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)
Arvah says
Hi,
I've made the bread twice now and I hand knead since I don't have a mixer. The first time it was dense in texture with none of the fluffiness and bubbles in your picture, it tastes great so I thought maybe I over kneaded it. The second time I kneaded it a much shorter time and I got the window and it bounced back but it was still dense. Tastes great though, I was wondering how to bring about the more fluffier texture? The first time I used active dry yeast and increased the proofing times like you said, the second time I was able to get my hands on instant yeast.
Elizabeth Marek says
It is pretty much impossible to over-knead bread. You are most likely not developing enough gluten. You should be kneading for 15 minutes.
Tracy Gaffney says
This is a wonderful recipe that takes the intimidation out of making yeast bread . So delicious!! Per usual Liz, you have given me another great recipe for my collection.
Aisha says
I love this recipe! Making it now, last minute, so it can be ready in time for dinner! I love the ease and speed of this, not mention, the taste!
Question, can I make these into smaller balls, like dinner rolls, instead of loaves?
Elizabeth Marek says
Absolutely! This recipe is so versatile and makes great dinner rolls.
Sadaf says
I made french toast with this bread and it was amazing!
Belinda says
Hi could u plse. give SA measurement, would be much appreciated
Thanx
Belinda
Elizabeth Marek says
I'm not sure what SA means but there is metric or volume measurements available for this recipe on the recipe card
Chemise says
i don’t have a mix hook can i use something else ?
The Sugar Geek Show says
You can knead by hand 🙂
Michelle M. says
Wow! Thank you so much for this easy yet dependably delicious bread. I have baked many loaves of bread and thought I had several good recipes, but this blew them all away just on taste and texture. Add in the ease and quickness and I am a new big fan of yours. Thanks again!
The Sugar Geek Show says
Thank you so much!
Imelda says
Hello Sugargeekshow, am happy to connect you but my question or your advice to me. I have seen your recipes measurement in ounce but i do not know to convert into grams as in my country Tanzania we normally prefer kg and grams. Would you mind if you can help me 1 ounce is equal to how much gram or kilogram. I could wish to try some of your recipes.
The Sugar Geek Show says
Hi Imelda, for grams just select the metric button on the recipe card
Tracey van Lent says
Thanks for this fantastic recipe! I’ve never had much luck with bread but I tried this recipe and it was perfect! With the step-by-step instructions you can’t go wrong. Added bonus - it’s super quick to make. Success at last! Thank you.
Kaetrin says
What is the difference between AP flour and all wheat flour? (I’m in Australia so I’m not sure the terminology is the same.)
The Sugar Geek Show says
all purpose flour is the same as plain flour. Not self-rising flour
Matan says
Great recipe!! Worked like a charm on the first try! Got two wonderful loaves. I like the "window" tip. I thought my dogh was done mixing but the test failed so i went a little further and it really made a difference.
I like to use egg wash twice- once right after final shaping (nefore last rest) and another layer right before putting everything in the oven. Gives a really dark and beautiful crust.
Perfect bread for morning toast or sandwiches!
What adjustments do i need to make if i want to use whole wheat flour instead of AP?
The Sugar Geek Show says
I replace about half the flour with AP flour to make whole wheat and maybe a tad more water if it needs it and seems dry. Combine the flour and the sugar with the water and let it rest for 10 minutes before adding in the yeast, butter, salt. Mix as directed. The added rest allows the water to absorb into the wheat flour better so it's not so dry.
Melissa Adams says
This was my first attempt making a yeast bread. It was easy to follow and the end results were beyond delicious. Whole family pleaser. I know it will only get better the more I make this recipe.
The Sugar Geek Show says
Thank you so much <3
Jean grant says
This is a five star recipe. Anyone can make this bread. It is delicious and easy to make. Thank you Liz
Na says
Can I use 1 cup water & 1 cup milk. Both has to be warm?
The Sugar Geek Show says
Yes you can and they should both be warm 🙂
Emilia says
This is da bomb bread recipe. Very easy and super yummy. I love that it is ready in less than 90 minutes. I would give it 10 stars if I could. ❤️❤️❤️
The Sugar Geek Show says
Thank you so much!