White bread in an air fryer
Votes: 84
Time: 2 hours 20 minutes
Complexity: easily
Quantity: 1 loaf
Complexity: easily
Quantity: 1 loaf
An air fryer is perfect for baking delicious homemade bread, and it's a lifesaver if you don't have an oven or bread machine. For this simple recipe, you'll need wheat flour, butter, active dry yeast, and 1.5 tablespoons each of sugar and salt. Air fryer bread turns out light and airy on the inside, with a golden, crispy crust on the outside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp unsalted butter, melted, plus extra for greasing the pan
- 1.5 tsp active dry yeast
- 1.5 tsp sugar
- 1.5 tsp coarse salt
- 2 and 2/3 cups premium flour (see Note)
- Special equipment: cake pan measuring 15x7.5 cm; air grill with a capacity of 3.5 l.
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Recipes with similar ingredients: yeast dough, premium flour
Cooking the dish according to the recipe:
- Grease a 15cm diameter cake tin with butter and set aside.
- In the bowl of a stand mixer fitted with the dough hook, combine the butter, yeast, sugar, salt, and 1 cup of warm water. Mixing on low speed, add the flour 1/2 cup at a time, allowing it to fully combine before each addition. Once all the flour has been incorporated, mix on medium speed for 8 minutes.
- Transfer the dough to the prepared pan, cover and let rise in a warm place until doubled in size, about 1 hour.
- Place the loaf pan in a 3.5-quart air fryer and set the temperature to 375°F (193°C). Bake until the outside of the bread is golden brown and the internal temperature reaches 200°F (93°C), about 20 minutes. Let cool in the pan for 5 minutes, then remove the loaf to a wire rack to cool completely.
Note
When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a cup will compact it, resulting in dry baked goods..
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