Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon instant yeast
Wet Ingredients
- 3/4 cup warm water (about 110°F / 43°C, not hot)
- 1 tablespoon olive oil or melted butter
Optional (for finishing)
- Extra oil or butter for brushing
- Flour for dusting
Equipment Needed
- Mixing bowl (medium to large)
- Spoon or spatula
- Clean kitchen towel or plastic wrap
- Parchment paper
- Air fryer
- Cooling rack (optional but recommended)
Step 1: Prepare the Dough
In a large mixing bowl, add the flour, salt, sugar, and instant yeast. Mix thoroughly so the yeast and salt are evenly distributed. This is important because direct contact between salt and yeast can slow yeast activity.
Slowly pour in the warm water while mixing with a spoon or spatula. Add the oil or melted butter next. Continue mixing until the dough starts to come together and pulls away from the sides of the bowl.
At this stage, the dough should look slightly sticky but manageable. If it is too wet, add flour one tablespoon at a time. If it feels dry, add a few drops of water.
Step 2: Kneading the Dough
Transfer the dough to a lightly floured surface. Knead by hand for 8 to 10 minutes.
How to knead:
- Push the dough forward with the heel of your hand
- Fold it back over itself
- Rotate slightly and repeat
The dough is ready when it becomes smooth, elastic, and springs back when pressed lightly with a finger.
If using a stand mixer with a dough hook, knead for about 5 to 6 minutes on medium speed.
Step 3: First Rise
Shape the dough into a ball. Lightly oil the mixing bowl and place the dough inside, turning it once to coat the surface with oil.
Cover the bowl with a clean towel or plastic wrap. Place it in a warm, draft-free area.
Let the dough rise for 1 to 1.5 hours, or until it has doubled in size.
Tip: If your kitchen is cool, place the bowl inside an oven that is turned off but has the light on.
Step 4: Shaping the Bread
Once the dough has doubled, gently punch it down to release excess air.
Transfer it to a lightly floured surface and shape it according to your air fryer basket:
- For round baskets: Shape into a smooth round loaf
- For square baskets: Shape into a short oval or rectangle
Place the shaped dough on a piece of parchment paper cut slightly larger than the dough.
Step 5: Second Rise
Cover the shaped dough loosely with a towel. Let it rest for 30 to 40 minutes.
This second rise improves texture and helps the bread cook evenly in the air fryer.
The dough should puff slightly but not double again.
Step 6: Preheat the Air Fryer
Preheat the air fryer to 350°F (175°C) for 3 to 5 minutes.
Preheating ensures even cooking and better crust development.
Step 7: Air Fry the Bread
Carefully lift the parchment paper with the dough and place it into the air fryer basket.
Cook at 350°F (175°C) for 15 minutes.
After 15 minutes:
- Open the air fryer
- Loosely cover the top of the bread with foil to prevent over-browning
Continue cooking for another 10 to 15 minutes.
The bread is done when:
- The crust is golden brown
- It sounds hollow when tapped on the bottom
- Internal temperature reaches about 190–200°F (88–93°C) if using a thermometer
Step 8: Cooling
Remove the bread from the air fryer and transfer it to a cooling rack.
Let it cool for at least 20 minutes before slicing. Cutting too early can make the bread gummy inside.
For a softer crust, brush lightly with melted butter while still warm.
Storage Instructions
- Room temperature: Store in a bread bag or wrapped in a towel for up to 2 days
- Refrigerator: Up to 5 days (may dry out slightly)
- Freezer: Slice and freeze for up to 2 months
To reheat, place slices in the air fryer at 300°F (150°C) for 2 to 3 minutes.
