If you’ve ever wished you could enjoy warm, fresh bread without waiting hours or using complicated equipment, this fast bread recipe is exactly what you need. It’s soft, fluffy, and so satisfying — all done in about 60 minutes from start to finish. No fancy bread machines or special pans required, just simple ingredients and basic kitchen tools. You’ll be amazed at how easy it is to make your own homemade bread that tastes better than store-bought.
Why You’ll Love This Fast Bread Recipe
This recipe is perfect when you need bread in a hurry but don’t want to sacrifice flavor or texture. The dough comes together quickly, thanks to instant yeast, and the rising time is cut short by proofing in a warm spot. The result is bread with a tender crumb and golden crust that’s just right for sandwiches, toast, or alongside your favorite meals. It’s beginner-friendly, too — no complicated kneading or shaping skills required. Plus, it’s versatile: you can bake two loaves, or shape it into rolls or hoagie buns. This recipe is the ultimate go-to for fast homemade bread.
Ingredients You’ll Need to Make Fast Bread
To prepare this bread, gather these simple ingredients:
- 28 ounces bread flour or all-purpose flour (approximately 5 ½ cups, spooned and leveled)
- 10 grams instant yeast (about 3 teaspoons) — instant yeast is essential for speed
- 2 ounces sugar (4 tablespoons)
- 16 ounces warm milk (110ºF) or water (2 cups)
- 1 ½ teaspoons salt
- 2 ounces melted unsalted butter (¼ cup)
How to Make Fast Bread: Step-by-Step Directions
Begin by warming the milk to between 110ºF and 115ºF. This temperature activates the yeast without killing it.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and warm milk. Mix for about one minute on low speed to start bringing the dough together.
Add the salt and melted butter to the mixture.
If the dough feels too greasy and is not sticking to the bowl because of the butter, add an additional ¼ cup of flour. If it still doesn’t stick well, add 1 to 2 tablespoons of water, one at a time.
Mix the dough for about 5 minutes on speed 2. The goal is to develop gluten, which will give your bread structure and elasticity.
To check gluten development, pull a piece of dough between your fingers. If you can stretch it thin enough to form a “window” without tearing, it’s ready. If the dough tears, continue mixing for 2 more minutes.
Turn the dough out onto a lightly floured surface and knead it gently for 4 to 5 turns until it forms a smooth ball.
Lightly oil a large bowl with olive oil. Place the dough ball into the bowl, turning it so the top gets coated with oil to prevent drying.
Cover the bowl with a cloth and set it in a warm place for about 25 minutes, or until the dough doubles in size.
While the dough rises, preheat your oven to 375ºF.
Once risen, divide the dough into two loaves, or more if you want rolls or hoagie buns.
Let the shaped loaves rest for 20 minutes.
Prepare an egg wash by whisking one egg with a tablespoon of water. Brush this gently over each loaf for a beautiful golden crust.
Use a sharp knife to make three angled slashes on top of each loaf, about a quarter-inch deep. These cuts help the bread expand evenly during baking.
Bake the loaves for 25 to 30 minutes, until they’re golden brown. You can check doneness by using a thermometer — the internal temperature should be 190º to 200º.
Let the bread cool on a wire rack before slicing.
How to Serve Your Fresh Fast Bread
Freshly baked fast bread is incredibly versatile. Slice it thick for sandwiches packed with your favorite fillings, or toast it lightly and spread with butter, jam, or honey for a comforting breakfast. It pairs beautifully with soups and salads, adding warmth and texture to your meal. You can also slice it, lightly toast the pieces, and serve as crostini topped with cheese or dips for an easy appetizer. If you’re hosting a gathering, this bread is a crowd-pleaser that complements almost any dish.
Expert Tips for Baking Perfect Fast Bread
To get the best results, pay attention to the temperature of your milk — it should be warm but not hot. Too hot and you risk killing the yeast, too cold and the dough won’t rise quickly enough. If you don’t have instant yeast on hand, active dry yeast will work, but expect longer rising times. When proofing, place your dough in a warm, draft-free spot. Some bakers like to warm the oven to about 170ºF, turn it off, and place the dough on the oven door near the opening — this creates the perfect environment. Don’t skip the egg wash; it’s what gives the bread its appetizing golden-brown finish. For a softer crust, brush with melted butter immediately after baking.
How to Store Your Fast Bread
Store your bread in a paper bag or bread box at room temperature for up to two days to keep the crust crisp and the crumb tender. Avoid sealing it tightly in plastic unless you plan to freeze it, as this can cause the crust to become soft and soggy. If you want to keep your bread longer, slice it and freeze it in an airtight bag. When ready to eat, toast the slices straight from the freezer for a fresh-baked taste.
Variations to Customize Your Fast Bread
This basic fast bread recipe is a great base for many variations. For a whole wheat version, replace some or all of the flour with whole wheat flour (reduce the amount slightly, as whole wheat is denser). Add herbs like rosemary, thyme, or garlic powder to the dough for a savory twist. You can also fold in some shredded cheese or olives before the final rise for extra flavor. For a slightly sweeter bread, increase the sugar or add a tablespoon of honey to the dough. Feel free to swap milk with plant-based alternatives like almond or oat milk to suit dietary needs.
Frequently Asked Questions About Fast Bread
How fast can I make bread at home?
With this fast bread recipe, you can have fresh homemade bread in about an hour, including mixing, rising, and baking.
What is the difference between instant yeast and active dry yeast?
Instant yeast works faster and can be mixed directly with dry ingredients, while active dry yeast requires proofing in warm water before use, which extends rising time.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well in this recipe. Bread flour has more protein, which helps develop gluten, but all-purpose will still produce good results.
How do I know when my bread is done baking?
The bread should be golden brown on top and sound hollow when tapped on the bottom. For accuracy, use a food thermometer — the center should reach 190º to 200º.
Can I make this bread dairy-free?
Absolutely. You can replace milk with water or a plant-based milk like almond milk, and use oil instead of butter.
Fast Bread
Ingredients
- 28 ounces bread flour or all-purpose flour (approximately 5 ½ cups, spooned and leveled)
- 10 grams instant yeast (about 3 teaspoons)
- 2 ounces sugar (4 tablespoons)
- 16 ounces warm milk or water (110ºF, 2 cups)
- 1 1/2 teaspoons salt
- 2 ounces melted unsalted butter (¼ cup)
Instructions
- Warm the milk to between 110ºF and 115ºF to activate the yeast.
- In a stand mixer bowl, combine flour, instant yeast, sugar, and warm milk. Mix on low speed for about one minute.
- Add salt and melted butter to the mixture.
- If the dough feels greasy and doesn’t stick to the bowl, add ¼ cup of flour. If it still doesn’t stick, add 1 to 2 tablespoons of water, one at a time.
- Mix the dough for about 5 minutes on speed 2 to develop gluten.
- Check gluten development by stretching a piece of dough. If it forms a thin ‘window’ without tearing, it’s ready. If not, mix for 2 more minutes.
- Turn the dough out onto a lightly floured surface and knead gently for 4 to 5 turns until smooth.
- Lightly oil a large bowl and place the dough ball inside, turning it to coat with oil. Cover with a cloth and set in a warm place for about 25 minutes, or until doubled in size.
- Preheat the oven to 375ºF while the dough rises.
- Once risen, divide the dough into two loaves or shape into rolls or hoagie buns.
- Let the shaped loaves rest for 20 minutes.
- Prepare an egg wash by whisking one egg with a tablespoon of water. Brush over each loaf for a golden crust.
- Make three angled slashes on top of each loaf, about a quarter-inch deep.
- Bake for 25 to 30 minutes until golden brown. Check doneness with a thermometer; the internal temperature should be 190º to 200º.
- Let cool on a wire rack before slicing.
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