Air fryer Bread Recipe

Equipment

• Air fryer (basket or toaster-oven style, minimum 4-quart capacity)
• 6-inch or 7-inch round cake tin (or small loaf tin that fits comfortably inside the air fryer basket)
• Large mixing bowl
• Measuring cups and spoons (or digital kitchen scale)
• Parchment paper
• Pastry brush (or spoon back)
• Aluminum foil
• Sharp knife or baker’s razor (lame)
• Wire cooling rack

Ingredients

The Dough

• All-Purpose Flour or Bread Flour: 3 cups (360 g) — Bread flour yields a chewier crumb, but all-purpose works beautifully.
• Active Dry Yeast (or Instant Yeast): 2¼ teaspoons (1 standard 7 g packet)
• Warm Water: 1 cup (240 ml), heated to 105°F–110°F (40°C–43°C)
• Granulated Sugar or Honey: 1 tablespoon (12 g) — Feeds the yeast and enhances crust browning.
• Fine Sea Salt: 1¼ teaspoons (7 g)
• Olive Oil: 2 tablespoons (30 ml), plus extra for greasing the bowl and pan

Finishing Crust Wash

• Melted Unsalted Butter: 1 tablespoon (15 ml)
• Flaky Sea Salt (Optional): A pinch for sprinkling on top

Instructions

1. Bloom the Yeast

1. In a measuring jug or small bowl, combine 1 cup of warm water with 1 tablespoon of sugar (or honey). Stir until fully dissolved.
2. Sprinkle the active dry yeast evenly across the water’s surface. Let it sit undisturbed for 7 to 10 minutes.
3. The mixture should become frothy, bubbly, and produce a distinct bready aroma. (If it remains flat and lifeless after 10 minutes, the water was either too hot or the yeast was expired. Discard and restart with fresh yeast.)

2. Form the Shaggy Dough

1. In your large mixing bowl, whisk together the flour and fine sea salt.
2. Form a well in the center of the dry ingredients. Pour in the frothy yeast mixture followed by 2 tablespoons of olive oil.
3. Using a sturdy wooden spoon or rubber spatula, stir from the outside inward until a shaggy, cohesive dough starts pulling away from the sides of the bowl. If dry patches remain, incorporate 1 additional tablespoon of warm water.

3. Knead to Gluten Development

1. Lightly dust a clean countertop with flour. Turn the dough out onto the surface.
2. Knead firmly using the heels of your hands, pushing the dough forward, folding it back onto itself, and rotating a quarter turn. Repeat this motion for 6 to 8 minutes.
3. The dough will transition from sticky and lumpy to smooth, supple, and elastic. To test readiness, gently press your finger into the dough: it should spring back cleanly within a couple of seconds.

4. First Rise (Bulk Fermentation)

1. Drizzle ½ teaspoon of olive oil inside your mixing bowl. Place your kneaded dough ball inside, turning it once to coat the entire surface with a light sheen of oil.
2. Cover the bowl with a clean kitchen towel or plastic wrap.
3. Place the bowl in a warm, draft-free spot (such as an unheated oven with the light on) for 60 minutes, or until the dough has doubled in volume.

5. Shape the Loaf

1. Cut a circle of parchment paper to line the bottom of your 6-inch or 7-inch baking tin. Grease the sides of the tin lightly with olive oil or butter.
2. Gently punch down the risen dough to release excess gas.
3. Transfer the dough to a lightly floured surface. Pull the edges inward toward the center to form a tight, smooth ball (boule). Pinch the bottom seam closed.
4. Place the dough ball into the prepared tin with the smooth side facing up.

6. Second Proof

1. Loosely drape a damp kitchen towel over the pan.
2. Let the dough rise for another 25 to 30 minutes until it looks visibly puffy, filling out the pan and rising just shy of the rim.

7. Score the Top

1. Just before baking, take a very sharp knife or razor blade and slash an “X” or a clean 1/4-inch-deep line across the center of the loaf.
2. This scoring directs the steam release during the initial rapid rise, preventing uncontrolled ruptures along the sides.

Nutrition

Calories: 172 kcal — · Protein: 4.4 g 9% · Fat: 4.2 g 5% · Carbohydrates: 29.4 g 11% Dietary · Saturated Fat: 1.1 g 6% Trans · Fiber: 1.2 g 4% · Sugar: 1.4 g — · Sodium: 295 mg 13%