20-Minute Homemade Bread Dough

This easy 20-minute homemade bread dough is the perfect solution when you want fresh bread without the long rise times. Made with instant yeast and simple pantry staples, this dough comes together quickly and bakes up soft, fluffy, and beautifully golden—just like the picture, with a smooth surface and tender crumb.

Why You’ll Love This Recipe

• Ready from start to finish in just 20 minutes
• No long proofing or complicated steps
• Soft, elastic dough that’s easy to work with
• Perfect for loaves, rolls, or flatbread
• Uses simple, everyday ingredients

Ingredients

• 1 packet (2 1/4 tsp) instant yeast
• 1 tbsp granulated sugar
• 2 tbsp extra virgin olive oil
• 1 cup warm water (110°F)
• 1 tsp salt
• 2 1/2 cups bread flour
• 1 cup whole wheat flour

Directions

Instructions

1. Activate the Yeast
   In a large mixing bowl, combine the warm water (110°F), granulated sugar, and instant yeast. Stir gently and allow the mixture to sit for about 2–3 minutes, until it looks slightly foamy and activated.
2. Add Wet Ingredients
   Pour in the extra virgin olive oil and stir to combine evenly with the yeast mixture.
3. Incorporate Dry Ingredients
   Add the salt, bread flour, and whole wheat flour to the bowl. Begin mixing with a wooden spoon or spatula until a shaggy dough forms.
4. Knead the Dough
   Transfer the dough to a lightly floured surface. Knead for 5–7 minutes, folding and pressing the dough until it becomes smooth, elastic, and no longer sticky. Add small amounts of flour only if necessary.
5. Shape the Dough
   Form the dough into a smooth ball. At this point, the dough should be soft and slightly springy when pressed—matching the smooth, rounded look shown in the picture.
6. Quick Rest (Optional but Recommended)
   Let the dough rest for 5 minutes, loosely covered with a clean towel. This helps relax the gluten and improves texture.
7. Bake or Use as Desired
   Shape the dough into a loaf or rolls and bake according to your chosen use, or proceed with your preferred bread recipe instructions.

Pro Tips and Variations

• Make sure the water temperature stays close to 110°F—too hot can kill the yeast
• For a softer crust, brush the dough lightly with olive oil before baking
• Use all bread flour if you prefer a lighter, less hearty loaf
• This dough works great for pizza bases or dinner rolls

Serving Suggestions

• Serve warm with butter, honey, or olive oil
• Use as a base for sandwiches or toast
• Pair with soups, stews, or pasta dishes
• Slice and serve alongside salads

Storage & Reheating

• Room Temperature: Store baked bread in an airtight container for up to 2 days
• Refrigerator: Keep for up to 5 days, well wrapped
• Freezer: Freeze baked bread or raw dough for up to 3 months
• Reheating: Warm slices in the oven or toaster for best texture

FAQs

Can I make this dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.

Can I skip the whole wheat flour?
You can, but the texture will be slightly less hearty. Replace with bread flour if needed.

Why didn’t my dough rise much?
Check yeast freshness and water temperature—both are key for proper activation.

Conclusion

This easy 20-minute homemade bread dough proves that fresh bread doesn’t need hours of work. With a soft texture, simple ingredients, and quick preparation, it’s the perfect go-to recipe when you want warm, homemade bread fast—no stress, no waiting, just great results every time.

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