Bread in Airfryer

by
  • Prep Time: 15 minutes
  • Proofing Time: 45 minutes (15 min first rise + 30 min second rise)
  • Air Frying Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Recipe Yield: 1 small round loaf (approx. 8 slices)
  • Recipe Intensity / Skill Level: Easy (beginner-friendly yeast loaf; simple kneading and basket proofing)

Kitchen Tools Needed

  • Air Fryer: Any standard basket or oven-style air fryer.
  • Round Baking Tin or Cake Pan (6 or 7 inch): Fits inside your air fryer basket, or line the basket directly with parchment paper.
  • Large Mixing Bowl: For combining and kneading the dough.
  • Measuring Cups & Spoons: For precise flour and yeast measurements.
  • Clean Kitchen Towel: To cover dough while proofing.

Ingredients

  • 2 ¼ cups (270 g) all-purpose flour or bread flour (plus extra for dusting)
  • 1 packet (2 ¼ tsp / 7 g) instant dry yeast
  • 1 tbsp granulated sugar or honey
  • 1 tsp salt
  • ¾ cup (180 ml) warm water (around 105°F–110°F / 40°C–43°C)
  • 1 ½ tbsp olive oil or melted butter (plus extra to grease the pan)

Step-by-Step Cooking Instructions

Step 1: Activate Yeast and Mix Dough

  1. In a large bowl, combine warm water, sugar, and instant dry yeast. Let sit for 5 minutes until frothy on top.
  2. Add the olive oil, salt, and 1 cup of flour. Stir with a wooden spoon until smooth.
  3. Gradually add the remaining 1 ¼ cups of flour until a soft dough forms and pulls away from the sides of the bowl.

Step 2: Knead and First Proof

  1. Turn dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
  2. Shape into a round ball. Place back into a greased bowl, cover with a damp towel, and let rest in a warm spot for 15 to 20 minutes.

Step 3: Shape and Second Proof (In the Air Fryer Basket)

  1. Grease a 6-inch round pan or line your air fryer basket with perforated parchment paper.
  2. Shape the dough into a tight round loaf and place it inside the pan/basket.
  3. Warm your air fryer by running it empty at 180°F (80°C) for just 1 minute, then turn it OFF.
  4. Place the dough inside the warm, closed air fryer to proof for 30 minutes until it doubles in size.

Step 4: Score and Air Fry

  1. Dust the top of the risen dough lightly with flour. Using a sharp knife or razor, cut a ¼-inch deep slash or “X” across the top.
  2. Air fry at 320°F (160°C) for 20 minutes.
  3. Cover the top loosely with a piece of aluminum foil if it is browning too quickly, then cook for an additional 5 minutes until the bottom sounds hollow when tapped and the internal temperature reaches 190°F–200°F (88°C–93°C).

Step 5: Cool and Slice

  1. Carefully remove the bread from the air fryer and place on a wire cooling rack.
  2. Let cool for at least 20 minutes before slicing so the interior structure sets without becoming gummy.

Pro Cooking Tips for Success

  • Keep the Heat Low: Air fryers circulate intense convection heat very close to the food. Cooking at 320°F (160°C) ensures the core cooks through fully before the top crust burns.
  • Warm Proofing Trick: Using your turned-off, pre-warmed air fryer as a proofing box creates the perfect cozy environment for rapid yeast expansion.

Storage Instructions

  • Room Temperature: Keep in a bread box or sealed paper bag at room temperature for up to 3 days.
  • Freezing: Slice the cooled loaf, wrap tightly, and freeze for up to 1 month. Toast slice directly from frozen.

Nutritional Information

(Estimated values based on 1 slice / 8th of loaf)

NutrientAmount Per Serving
Calories150 kcal
Total Fat3 g
Saturated Fat0.4 g
Sodium290 mg
Total Carbohydrates26 g
Dietary Fiber1 g
Total Sugars1.5 g
Protein4 g