Air Fryer Bread

Ingredients:

For the dough:

• 3 cups all-purpose flour (you can also use bread flour for a chewier texture)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (105–115°F / 40–46°C, warm to the touch but not hot)
• 2 tablespoons sugar or honey (helps feed the yeast)
• 1 teaspoon salt
• 2 tablespoons olive oil, melted butter, or neutral oil

Optional additions for flavor and texture:

• 1 teaspoon garlic powder or dried herbs (like rosemary or thyme)
• 1/4 cup milk powder for softer crumb
• 1 tablespoon seeds (sesame, poppy, or sunflower) for topping
• 1 egg wash (1 egg beaten with 1 tablespoon water) for shiny crust

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Equipment:

• Air fryer with at least 5–6 inch capacity basket
• Mixing bowl (large enough for dough to rise)
• Small bowl for proofing yeast
• Spoon or spatula
• Measuring cups and spoons
• Kitchen towel or plastic wrap
• Optional: silicone or metal pan that fits in your air fryer

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Instructions:

Step 1: Activate the yeast

1. Pour 1 cup of warm water into a small bowl.
2. Add 1 tablespoon sugar or honey (from the 2 tablespoons in the recipe).
3. Sprinkle the yeast over the water. Stir gently.
4. Let it sit for 5–10 minutes. You should see bubbles and foam forming. This means the yeast is alive and active. If nothing happens, your yeast may be expired.

Step 2: Mix the dough

1. In a large mixing bowl, combine 3 cups flour, the remaining 1 tablespoon sugar, and 1 teaspoon salt.
2. Make a well in the center.
3. Pour in the activated yeast mixture and 2 tablespoons oil.
4. Mix with a spatula or spoon until it forms a rough dough. It will be sticky at first, that’s normal.

Step 3: Knead the dough

1. Transfer the dough to a lightly floured surface.
2. Knead with your hands for 8–10 minutes until the dough is smooth and elastic.
   • Tip: If sticky, sprinkle small amounts of flour; avoid adding too much, or the bread will be dense.
3. If using a stand mixer, knead with the dough hook on medium speed for 6–8 minutes.

Step 4: First rise (bulk fermentation)

1. Lightly oil a clean bowl. Place the kneaded dough inside.
2. Cover with a damp towel or plastic wrap.
3. Let it rise in a warm, draft-free area for 60–90 minutes, or until it doubles in size.
   • Ideal temperature: 75–85°F / 24–29°C
   • Tip: For faster rise, preheat your oven to the lowest setting for 1–2 minutes, then turn it off and place the dough inside.

Step 5: Shape the dough

1. Once doubled, gently punch down the dough to release air.
2. Turn it out onto a lightly floured surface.
3. Shape into a loaf, round boule, or small rolls depending on air fryer basket size.
   • For a loaf: roll into a rectangle, then fold and pinch seams to seal.
   • For rolls: divide dough into equal pieces (6–8 pieces).

Step 6: Second rise (proofing)

1. Place shaped dough onto parchment paper or lightly oiled pan that fits in your air fryer.
2. Cover loosely with a towel and let rise 30–45 minutes. Dough should puff up but not double this time.

Step 7: Preheat the air fryer

1. Set your air fryer to 320°F / 160°C.
2. Preheat for 3–5 minutes.

Step 8: Prepare the dough for baking

1. Optional: Brush the dough with egg wash for a golden crust.
2. Optional: Sprinkle seeds or herbs on top for flavor and texture.
3. Use a sharp knife to make a few shallow slashes on top (helps bread expand evenly).

Step 9: Bake the bread

1. Place the dough or pan in the air fryer basket carefully.
2. Bake at 320°F / 160°C for 25–30 minutes.
   • Check halfway: if the top browns too quickly, cover loosely with foil.
3. Bread is done when it reaches an internal temperature of 190–200°F / 88–93°C and sounds hollow when tapped on the bottom.

Step 10: Cooling

1. Remove the bread from the basket and transfer to a wire rack.
2. Let it cool completely (30–60 minutes) before slicing.
   • Cutting too early can make bread gummy.