Air fryer bread

• Prep Time: 15 minutes

• First Proofing Time: 60 minutes

• Second Proofing Time: 30 minutes

• Bake Time: 25 minutes

• Total Time: 2 hours 10 minutes

• Yield: 1 small loaf (approx. 8–10 slices)

• Difficulty & Intensity Level: Medium (Requires dough kneading and temperature management)

• Equipment Needed: 4.5-quart or larger Air Fryer, 6×3-inch round baking pan (or air fryer-safe cake barrel), Parchment paper, Clean kitchen towel, Mixing bowl.

Ingredients

Dry Ingredients

• 300g (2 ½ cups) Bread flour (or unbleached all-purpose flour)

• 7g (1 packet / 2 ¼ tsp) Instant dry yeast

• 6g (1 tsp) Fine sea salt

• 15g (1 tbsp) Granulated sugar or honey

Wet Ingredients

• 180ml (¾ cup) Warm water (ideally between 105°F and 110°F / 40°C–43°C)

• 15g (1 tbsp) Unsalted butter, softened (plus extra for greasing)

• 15ml (1 tbsp) Olive oil or vegetable oil

Egg Wash (Optional, for extra shine)

• 1 large egg whisked with 1 tbsp water

Recipe Intensities & Timing Breakdown

To ensure your bread bakes evenly without burning on top, your air fryer will run at two distinct intensity levels: low heat for initial spring and high heat for crust setting and browning.

Phase	Duration	Temperature Setting	Air Fryer Heat Intensity	Purpose
Proofing (Optional)	25 min	100°F (38°C) or OFF	Low / Residual Heat	Warm environment for dough rising
Bake Phase 1	15 min	320°F (160°C)	Moderate Intensity	Cooks interior, prevents burning top
Bake Phase 2	10 min	350°F (175°C)	High Intensity	Crisp, rich golden crust development
Cooling	30 min	Room Temp	N/A	Sets internal moisture structure

Step-by-Step Instructions

Step 1: Activate the Yeast & Mix the Dough

1. In a large bowl, combine warm water ($105^\circ\text{F} – 110^\circ\text{F}$), sugar, and instant yeast. Let it sit for 5 minutes until frothy.

2. Add the flour, salt, and softened butter to the bowl.

3. Stir with a wooden spoon or spatula until a shaggy dough comes together.

Step 2: Knead to Develop Gluten

1. Turn the dough out onto a lightly floured work surface.

2. Knead firmly for 8–10 minutes by pressing the heel of your hand down and forward, folding the dough back over itself, and repeating.

3. The dough is ready when it is smooth, elastic, and passes the “windowpane test” (stretching a small piece thin enough to see light through without tearing).

Step 3: First Rise (Proofing)

1. Lightly grease a clean bowl with 1 tablespoon of oil. Place the dough inside and turn to coat.

2. Cover the bowl with a damp kitchen towel or plastic wrap.

3. Place in a warm spot for 60 minutes, or until doubled in volume.(Tip: You can warm your air fryer basket at 100°F for 2 minutes, turn it OFF, and place the covered bowl inside the closed chamber for a cozy proofing box).

Step 4: Shape the Loaf

1. Punch down the risen dough gently to release built-up gas.

2. Transfer to a clean counter and shape it into a tight round ball by pulling the sides down and tucking them under the bottom.

3. Line your 6-inch round baking pan with parchment paper and lightly grease the sides with butter. Place the shaped dough into the center of the pan.

Step 5: Second Rise

1. Cover the pan loosely with a cloth and let it rise for 30 minutes until it expands to fill the pan and rounded top crowns over the rim.

Step 6: Air Fryer Baking Procedure

1. Preheat your air fryer to 320°F (160°C) for 3 minutes.

2. Optionally brush the top of the dough with egg wash for a glossy surface.

3. Place the baking pan inside the air fryer basket carefully.

4. Bake Phase 1: Set to 320°F (160°C) for 15 minutes (Moderate Intensity).

5. Open the basket. If the top is already deep brown, loose-tent a piece of aluminum foil over the top of the pan to prevent over-browning.

6. Bake Phase 2: Increase temperature to 350°F (175°C) for 10 minutes (High Intensity) until the internal temperature reaches 190°F–200°F (88°C–93°C) or it sounds hollow when tapped.

Final Phase of the Recipe: Cooling & Storage

1. Immediate Removal: Once baking completes, use oven mitts to carefully remove the pan from the air fryer basket.

2. Depanning: Immediately invert the pan to release the loaf onto a wire cooling rack. Remove the parchment paper.

3. Resting Phase: Allow the bread to cool completely at room temperature for at least 30 to 45 minutes before slicing.(Crucial Step: Slicing warm bread causes trapped steam to escape rapidly, leaving the remaining crumb gummy).

4. Storage: Keep stored in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze for up to 1 month.

Comprehensive Nutritional Information

Nutritional facts per slice based on a 10-slice loaf.

Nutrient	Amount per Slice	% Daily Value (DV)*
Calories	135 kcal	—
Total Fat	2.5 g	3%
Saturated Fat	1.0 g	5%
Trans Fat	0.0 g	—
Cholesterol	5 mg	2%
Sodium	235 mg	10%
Total Carbohydrates	23 g	8%
Dietary Fiber	1.2 g	4%
Total Sugars	1.5 g	—
Protein	4.2 g	8%
Calcium	12 mg	1%
Iron	1.4 mg	8%
Potassium	45 mg	1%