20-Minute Homemade Bread soft, golden loaf with a tender crumb and delicate crust

Step 3: Add Wet Ingredients

Make a well in the center of the dry ingredients and add:

• ¾ cup plain yogurt
• 1 tablespoon melted butter or oil

Stir gently with a spatula or wooden spoon until just combined. The dough should be slightly sticky but manageable. Avoid overmixing—overworked dough can lead to a denser loaf.

Step 4: Shape the Loaf

Transfer the dough into your prepared loaf pan. Smooth the top with a spatula. If you like, sprinkle sesame or poppy seeds for a decorative and tasty touch.

Step 5: Bake

Place the loaf in the preheated oven and bake for 15–20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The short baking time is possible because this recipe uses yogurt and baking powder as leavening, eliminating the need for long yeast proofing.

Step 6: Cool and Serve

Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool slightly. Brush the top with melted butter for extra softness and shine.

Slice it warm, and enjoy the soft, tender crumb with delicate golden crust. This bread pairs perfectly with butter, jam, or even as a base for sandwiches.

Tips for Success:

1. Yogurt choice matters: Full-fat yogurt gives the softest crumb; low-fat or Greek yogurt works but may yield a slightly denser loaf.
2. Don’t overmix: Mix just until ingredients come together to keep the bread light.
3. Optional flavorings: Add herbs, garlic powder, or shredded cheese to the dough for a savory twist.
4. Serving suggestion: Toast slices lightly for sandwiches or serve warm with soups and stews.

This 20-minute homemade bread is a game-changer for quick meals or unexpected guests. Its tender crumb, golden crust, and simple ingredients make it a comforting, versatile addition to your kitchen. No yeast, no waiting—just fresh, soft bread ready almost instantly.

If you want, I can also create a version of this recipe that’s completely gluten-free while still keeping it soft and golden—it’s a bit tricky but totally possible. Do you want me to do that?