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)
Adrienne says
This is the BEST bread. It’s so soft and absolutely delicious.
Lois says
I followed directions, it was easy and the bread is delicious. The shape was good for a side of bread served with a meal, but too small for sandwiches. The second time I made it, I used loaf pans. They rose in the oven making perfect loaves for sandwiches.
Jan Wagner says
This dough has such a nice feel. It's my "go-to" bread recipe. I experimented tonight by making a few hamburger buns as well as a loaf. I just cut the dough with a wide mouth mason jar canning ring. They look like they're a success, and I'm thrilled!
Elizabeth Marek says
oh I'm going to have to give that a try!
Kat says
Super tasty and great for when we need a quick loaf of sandwich bread, instead of sourdough. I need to practice my loaf shaping a little more, I’m used to round loaves, but that is the only challenge I had! It’s a pretty soft dough for anyone who has to knead by hand like I do. I do recommend making the score lines nice and long, mine weren’t quite enough to prevent it from bursting along the bottom.
Jeneé says
I've made this recipe twice now and it is indeed as quick as the recipe claims. I'm still in disbelief. It doesn't get quite as tall as other bread recipes. Likely due to the short rise time. But that is a small price to pay to have homemade bread in less than 1 1/2 hours.
Darline says
Fabulous bread recipe - no tweeks!
I have two fave versions:
1) Rosemary & Garlic (Parmesan works too)
2) seeded (flax, chia, sesame, pumpkin)
Comes out perfect every time!!
Karen says
Awesome , better than store bought .was a very nice sliceable sandwhich bread and when toasted was great !
BATUTA BLESSING CARLOS says
This is by far the best recipe I have made
Marcinho says
Former private chef, now wheelchair bound. Even with my range of motion issues, despite the challenges, even I was able to make this bread!
I posted pics after baking these off last night, and my friends are very impressed with the results!
If iiiiiiiiiiiiiii can have success with this recipe… everybody can!!!
Bookmarked this recipe for permanent reference! Thanks so much!
Sheila says
Made this for dinner tonight, it is AWESOME! We loved it. It's so easy and quick to make plus it tastes delicious. This is a keeper!
Karen says
I always use water instead of milk. Great recipe!
Amy says
I make this about once a week, a long round loaf and a slicing loaf in a loaf pan. it gives my family of 4 most of the bread we need all week!
Mo says
Currently snowed in and rationing our milk for our toddler. I made this with water and active yeast, and I can't believe how good this turned out! It's been such a lifesaver this weekend. I'll definitely make this again with milk, once I don't have to be so cautious. Thank you!
Carl Hendershot says
😀 Thank you.
Jackie says
Can you add an egg to this and leave out some of the milk to make this more like a brioche bread?
Elizabeth Marek says
Yes definitely!
Patty says
I en I enjoyed making the spread and I enjoyed everything about it. Great recipe. I will recommend it to all my family and friends. The only thing I suggest is get rid of these ads on your page. It’s too hard to leave a nice reply and five stars when the ad keeps blocking you so great bread once again keep up the great work.
Jenny says
This is now my go to quick bread recipes! Everyone loves it and it’s so easy!
Joy says
I made the two loafs of bread in October 2020 and they came out great. My family keep asking me to make again and I decided to do it today. Next time I will use whole wheat flour as we do not use a lot of white bread. Thanks so much for sharing
Alicia A Mitchell says
Hi! This bread is awesome, I've made it a few times now! Question though...can I put the dough in the refrigerator or freezer to bake at a later time?
Elizabeth Marek says
Sure you can! Just freeze the rolls after you shape them and then let them defrost at room temperature until they have doubled in size and then bake as usual
Irina says
If I wanted to make one larger loaf instead of dividing in two, so I need to change the rising time or baking time?
Elizabeth Marek says
No I don't think you would but I would make the loaf much longer, like french bread or the bread won't bake all the way through
Deborah says
This recipe is fast (er) than most, simple and the house smells AMAZING! Making herbed croutons with one loaf and French toast with the 2nd loaf. So easy.......so many of these reviews make it sound so complicated and it's not. Just go with the flow. If the dough doesn't double in rising, then don't worry about it, go on to the next step, these loaves always come out great! (they will rise when baking) remember, you're using instant yeast so they make not rise a lot. Don't have salt free butter, then use what you have. This recipe is very forgiving.
Thanks for the fail safe recipe!