Fast Bread Recipe

Easy fast bread recipe that bakes up soft, fluffy and golden brown in only 6o minutes

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. 

homemade loaf of bread on wooden cutting board with white towel and white background

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**

fast bread ingredients

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. 

saf-instant yeast

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, sprinkle in 1/4 cup of flour until it’s sticky again and is kneading properly in the bowl and not just spinning round and round. 

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.

checking fast bread recipe for gluten development

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 pulling off a tiny bit of the dough and carefully stretching it between your fingers to make a little window. 

window test for gluten development

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. 

proofing bread by the oven

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 specials 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.

shaping the dough into two loaves

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. 

tuck the rough edges of the dough underneath the loaf make sure the skin of the dough is tight and smooth

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 5 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. 

Brush the loaf with egg wash

Then make 3 or 4 slices on top of the loaf with a sharp knife at a 30º angle about 1/4″ deep. (wow that is super specific I know).  

make four slices in your bread loaf

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. 

two loaves of homemade bread on cooling a rack on a white background

And that is how you make the MOST amazing, super easy fast bread recipe in only 60 minutes. 

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. 

three slices of homemade bread on a white background

slice of warm homemade bread with butter on top an bite taken out of the bread

Need more bread recipes? Check these out
Easy Soft Dinner Rolls
Easy Focaccia Bread
Master Sweet Dough Recipe

Recipe

Fast Bread Recipe

Need bread fast? This soft and fluffy bread only takes 60 minutes to make and is pretty much the most amazing bread I've ever had. No special pans or bread machines. You won't believe how easy it is to make your own homemade bread.
Servings: 24 servings

Equipment

  • Stand mixer with dough hook

Ingredients

  • 28 ounces bread flour or all purpose (about 5 1/2 cups, spooned and leveled)
  • 10 grams instant yeast needs to be instant (about 3 teaspoons)
  • 2 ounces sugar Two tablespoons
  • 16 ounces warm milk (110ºF) or water (two cups)
  • 1 1/2 tsp salt
  • 2 ounces melted unsalted butter 1/4 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 little more flour if the dough is not sticking to the bowl
  • 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 (about 25 minutes) *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 5 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 1/4" 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.

Notes

** I turn my oven on to 170ºF and open the door then place my dough on the door near the opening of the oven to proof, not INSIDE the oven. 
** If you don't have instant yeast your can use regular active yeast but it will take longer to proof. 
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)

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 115mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Calcium: 6mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: bread
Calories: 147kcal
Author: Elizabeth Marek