Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined. This step ensures the baking powder is distributed uniformly through the flour, which is important — if it clumps in one area, that part of the bread will rise faster than the rest, producing an uneven texture. If you are adding any dry optional ingredients (seeds, dried herbs, grated cheese), add them now and stir briefly to combine.
Step 3: Add the Wet Ingredients
Make a well in the center of the dry ingredients. Pour in the milk and the oil or melted butter. Using a fork or spatula, stir from the center outward until the dough just comes together. It will be shaggy and slightly sticky — this is correct. Do not overmix. The moment you stop seeing dry flour streaks, stop stirring. Overmixing develops gluten, which makes quick bread tough and dense rather than tender. The baking powder also begins reacting the moment it touches the liquid, so moving quickly from this point is beneficial.
Step 4: Shape the Dough
Lightly flour a clean work surface and turn the dough out onto it. Flour your hands as well. With just a few quick movements — not kneading, just shaping — form the dough into a rough round loaf about one inch thick, or shape it into a small rectangle if you prefer something that resembles a sandwich loaf. The shape does not need to be perfect. Place it on the prepared baking sheet. Using a sharp knife, score the top of the loaf — make one or two cuts about half an inch deep across the surface. This allows steam to escape during baking and prevents the crust from cracking randomly in less attractive ways. It also helps the bread bake more evenly.
Step 5: Bake
Place the baking sheet in the preheated oven. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (180°C) and bake for an additional 10 minutes. The two-temperature approach gives the bread a good initial rise and browning at high heat, then allows the interior to cook through completely at a lower temperature without burning the crust. The total baking time is approximately 25 minutes. The bread is done when the top is golden brown and, if you tap the bottom of the loaf, it sounds hollow. A hollow tap sound is the most reliable indicator that bread is fully cooked through.
