Quick No-Knead Bread

There are days when the craving for warm homemade bread hits but the idea of hours of kneading and rising is just too much. This quick no-knead bread is my answer for busy afternoons or when guests are coming and I need something comforting and fresh from the oven. It is the ultimate solution to satisfy the urge for golden crust and fluffy slices in under thirty minutes.

I first made this bread on a Saturday morning when we ran out of store-bought loaves. My kids love how soft it is inside, and they now ask for it with everything from soup to jam.

Ingredients

• All-purpose flour: brings structure and softness choose unbleached for a better crumb
• Baking powder: is the magic leavener that gives lift make sure yours is fresh and not expired for best rise
• Salt: enhances flavor and brings together all the ingredients use fine sea salt or kosher for a balanced taste
• Sugar: gives a subtle touch of sweetness try organic cane sugar for a rich flavor
• Milk: helps keep the crumb tender whole milk works best but any dairy or plant-based milk will work
• Olive oil or melted butter: make the loaf moist inside olive oil brings a fruity note melted butter gives a rich taste use the best you have on hand

Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Give the oven plenty of time to fully preheat—bread bakes best in a very hot oven.

Mix Dry Ingredients:

Combine flour baking powder salt and sugar in a large bowl. Whisk for thirty seconds so the baking powder gets evenly distributed and lumps disappear.

Combine Wet Ingredients:

Pour in the milk and olive oil or melted butter. Use a wooden spoon or spatula to stir gently and only until the flour is just absorbed. The dough will look shaggy. Do not overmix or your loaf may be tough.

Shape the Dough:

Turn the dough out onto a piece of parchment paper and gently pat it into a round loaf about seven inches across. The aim is to handle the dough as little as possible.

Score the Top:

With a sharp knife make two or three shallow slashes across the surface of the loaf. This allows steam to escape and creates a rustic look.

Bake the Loaf:

Carefully slide the parchment with the shaped dough onto a baking sheet. Bake for about twenty minutes until the top is golden and a skewer through the center comes out clean. The loaf will sound hollow when tapped on the bottom.

Cool Briefly and Slice:

Let the loaf cool on a rack for at least ten minutes. Slice with a serrated knife and serve warm. The crust will be crackly and the inside fluffy.

Fresh out of the oven the olive oil version reminds me of mornings baking with my grandmother. She never let anyone skip the first warm slice with a thick smear of butter. That memory makes every loaf special for me.

Storage Tips

Wrap the cooled loaf in a clean towel or place in an airtight container to keep it soft for up to two days. For longer storage slice and freeze pieces then pop them in the toaster to reheat. I always sneak a few slices into my freezer for busy weeknights.

Ingredient Substitutions

Swap half the flour for whole wheat for a nuttier taste and more fiber. You can use any dairy or plant-based milk. If you want a sweeter bread for breakfast throw in a handful of raisins or a pinch of cinnamon before mixing.

Serving Suggestions

Serve warm with soups or stews to soak up the broth. Make it the base for open-faced sandwiches or toast slices and slather with jam for breakfast. Sometimes I brush the top with melted butter and a sprinkle of sea salt right out of the oven.

Cultural or Historical Context

Quick breads like this have long been favorites in many cuisines for their speed and simplicity. Irish soda bread is a famous cousin using baking soda instead of powder. My version easily adapts to sweet or savory with a few pantry twists.

Seasonal Adaptations

Add chopped herbs or grated cheese to the dough for a summery twist Stir in dried cranberries and orange zest for a festive loaf in winter Top with sesame or poppy seeds for extra crunch and visual appeal

Success Stories

This recipe was a lifesaver the first time I wanted fresh bread without planning ahead. When friends stop by unexpectedly I can have a loaf in the oven before the coffee has even brewed. More than once it has saved my homemade soup night.

Freezer Meal Conversion

Once cooled slice the bread and freeze in a single layer. Place slices into a zip top bag and reheat straight from frozen in the toaster or low oven. It tastes nearly as good as fresh and makes meal prep much easier on busy days.

Slice the loaf thick and serve warm to truly enjoy its tender crumb. Nothing beats the first bite of fresh, homemade bread.

Recipe FAQs

→ How does the bread rise without yeast?

Baking powder acts as the leavening agent, creating a light texture without needing yeast or rise time.

→ Can I use butter instead of olive oil?

Yes, melted butter can be used for a richer flavor and softer crumb, though olive oil works well too.

→ Why should I avoid overmixing the dough?

Minimal mixing helps keep the crumb light and tender, preventing the bread from becoming dense or tough.

→ What's the best way to enjoy this bread?

Slice and serve warm with butter, olive oil, or as a base for sandwiches and toast.

→ How do I know when the bread is done?

When golden on top and a skewer comes out clean from the center, it's ready to slice and enjoy.