Air Fryer Bread
Air fryer bread gives you a small, fresh loaf without heating a full-size oven, which suits a household of one to three people. The dough needs only five ingredients and two proves, and the loaf bakes at 160°C in about 25 minutes. The crust turns golden and slightly crisp while the crumb stays soft enough for sandwiches and toast.
- Total
- 2 h 33 min
- Prep
- 15 min
- Cook
- 28 min
- Serves
- 1 small loaf (8 slices)
- Per 1 slice
- 120kcal
Before you start: air fryer bread
A loaf made with 250g of flour is about the right size for most 4–6 litre baskets. It ends up around 14–15cm wide and needs at least 3cm of space above it, so resist the urge to scale the recipe up. Use strong white bread flour: its higher protein is what gives the loaf its rise and chew.
The water matters more than people expect. Yeast works best at around 35–40°C, which feels just warm on your wrist. It slows down above about 45°C and dies at around 55°C, and a loaf made with hot water stays flat. If you only have plain flour, the recipe still works, but expect a denser crumb.
Cooking air fryer bread
Tap a time to start a timer.
- Mix the dough Stir the flour, yeast and salt together in a large bowl. Pour in the warm water and olive oil and mix with a wooden spoon until a rough, sticky dough forms, then bring it together with your hands until no dry flour is left.
- Knead and prove Tip the dough onto a lightly floured surface and knead for about , until it feels smooth and springs back when pressed. Put it in a clean bowl, cover with cling film or a damp tea towel and leave somewhere warm for 1 hour, until doubled in size.
- Shape the loaf Knock the air out of the dough, then fold the edges into the middle and turn it over to make a tight round about 14cm wide. Set it on a square of baking paper cut slightly larger than the loaf, cover loosely and leave for , until puffy but not doubled again.
- Preheat and slash Heat the empty air fryer to 160°C for . Meanwhile, cut a cross about 1cm deep into the top of the loaf with a sharp knife. Lift the loaf on its paper into the hot basket, so that the weight of the dough holds the paper down.
- Bake Cook at 160°C for . If the top is getting dark after , lay a small piece of foil over it, tucking the edges under the loaf so it cannot lift. The bread is done when the crust is deep golden, the base sounds hollow when tapped and a thermometer in the middle reads about 93°C.
- Cool Lift the loaf onto a wire rack and leave it for at least before slicing, so the crumb can finish setting and the base does not turn damp.
Serving and keeping your loaf
Slice the loaf with a serrated knife once it has cooled. It is at its best on the day it is baked, warm from the toaster or with plenty of butter. Wrap leftovers in a clean tea towel or a paper bag and eat them within two days, or slice and freeze the loaf for up to three months and toast the slices from frozen.
Day-old slices are good for air fryer garlic bread, and a stale end makes a fine Italian bread salad. For something you can fill and eat in your hand, the same method works for air fryer bread rolls.
Common problems and fixes for Air Fryer Bread
- The loaf has not risen much.
- The water was probably too hot or the dough was left somewhere cold. Use water that feels just warm on your wrist, and prove the dough in a warm spot until it has clearly doubled before shaping.
- The top browns faster than the middle bakes.
- Air fryer heat comes from above, so the crust takes colour first. Cover the loaf loosely with foil for the last 10 minutes, as in the method, and check the middle with a thermometer rather than by colour.
- The baking paper keeps blowing about.
- Never preheat with loose paper in the basket. Trim it close to the loaf and lower the loaf in on top of it, so the dough weighs the paper down.
Frequently asked questions about Air Fryer Bread
How long does air fryer bread take to bake?
About 25 minutes at 160°C, plus 3 minutes to preheat. Allow around two and a half hours from start to slice once you include kneading, two proves and cooling.
How can you tell when the loaf is cooked?
The crust should be deep golden and the base should sound hollow when you tap it. A thermometer pushed into the centre should read about 93°C.
Can you make a bigger loaf in the air fryer?
Not in a standard basket. A loaf made with 500g of flour rises too close to the heating element, so the top burns before the middle is cooked. Bake two small loaves one after the other instead.
Can you use plain flour instead of strong flour?
Yes, but the loaf will be softer and denser, with less chew. Strong bread flour has more protein, which gives the dough the structure to rise well.
How did you like the recipe?
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