Air-Fried Bread: Is It Possible?

Air fryers are a popular alternative to conventional ovens, and they can be used to make bread. Air fryer bread is quicker to make than oven-baked bread and is just as fluffy and tasty. The process is simple and requires only a few basic ingredients. However, there are some considerations when baking bread in an air fryer. For instance, the fast cooking time of an air fryer may not be suitable for slow-rising doughs like sourdough. Additionally, the shape and size of air fryers can vary, so adjustments may be needed for the bread to fit properly. Overall, air fryers offer a convenient and fun way to bake bread without heating up the entire kitchen.

Air fryer bread recipes

Yes, you can make bread in an air fryer! It's easy, quick, and can save on your energy bills.

Ingredients

As with all bread recipes, you need four basic ingredients:

• Flour (all-purpose or strong white/wholemeal bread flour)
• Yeast (active dry/instant/rapid rise)
• Salt
• Water

You can also add:

• Sugar
• Oil/melted butter/ghee
• Seeds

Method

• Mix the dry ingredients in a bowl.
• Add the water and, if using, oil/butter/ghee. Mix with a spoon or a dough hook until you have a sticky dough.
• Cover the bowl and leave the dough to rise for 1-3 hours, until it has doubled in size.
• Preheat your air fryer to 400°F/200°C for 5-20 minutes.
• Shape the dough into a ball and place it in a greased pan (6-8" round or 7" cake pan).
• Score the top of the dough with a knife and brush the sides with melted butter/oil.
• Place the pan in the air fryer and cook for:

• 15 minutes at 400°F/200°C
• 20-25 minutes at 380°F/193°C, or
• 20 minutes at 400°F/200°C, then 10 minutes at 350°F/180°C

• Flip the bread and cook for a further 5-10 minutes to ensure the bottom is baked.
• Check the bread is cooked by tapping the bottom – if you hear a hollow sound, it's done. Alternatively, use a thermometer to check if the internal temperature is about 200°F/95°C.
• Leave the bread to cool on a wire rack before slicing.

Tips

• You can add a few ice cubes around the bread pan for a crispier crust.
• Air fryer bread can dry out quickly, so store it in an airtight container or wrapped in plastic wrap/linen to preserve it for longer.
• The bottom of the bread may be doughy while the top looks baked. Flipping the bread over or cooking directly in the air fryer basket can help with this.
• Air fryers can vary in wattage and size, so you may need to adjust the temperature and timings to suit your model.

Ingredients needed

Making bread in an air fryer is a quick and easy process. The ingredients needed are:

• Flour— Strong white flour or strong wholemeal flour are both good options. You will need 300g of flour for a single loaf.
• Yeast— Active dry yeast or quick yeast can be used. You will need ½ tsp to 1 ¼ tsp of yeast, depending on the recipe.
• Sugar— Granulated sugar is best, and you will need ½ tsp to 1 ½ tbsp.
• Water— Tepid or warm water is recommended. You will need 180ml to 200ml of water.
• Salt— Any type of salt will work; you will need ½ tsp.
• Oil— Vegetable oil or melted butter can be used. You will need 1 tbsp of oil.
• Butter— Unsalted butter is recommended if you are using a pan to shape the dough. You will need 2 tbsp of butter.
• Parchment Paper— This is needed to line the air fryer and shape the dough.

It is also important to note that you will need a mixing bowl and a rolling pin or similar to shape the dough.

How to make the dough

Making bread in an air fryer is quicker than making it in a conventional oven. Here is a guide on how to make the dough for air fryer bread.

First, cut a 30cm/12" square of parchment paper to fit the base of your air fryer. For a 6-by-3-inch round pan, cut a piece of parchment paper that comes up the sides of your pan but not over the top, to prevent the paper from burning.

Next, combine your dry ingredients in a mixing bowl: flour, yeast, and sugar. You can also add salt at this stage. Blend them together well. Then, pour in some warm water and, if you like, oil, and stir until the mixture is combined and craggy. The dough will be very sticky.

Now it's time to knead the dough. Do this in the bowl, using your hands to bring the dough together into a doughy mass. Knead for around 100 presses. Avoid adding flour as the dough becomes firm.

Shape the dough into a ball and place it in the middle of the parchment paper. Pick up the corner tips of the paper, open the warm air fryer, and lift the dough into the machine. Leave the paper flappy at the sides and close the door.

Leave the dough to rise in the machine for about an hour. The dough should be allowed to rest for at least an hour to let it rise well.

How to shape the dough

Shaping the dough is an important step in the bread-making process. It involves transforming the dough into its final form, which will be retained to some degree until it is baked. While shaping isn't mandatory, it allows bakers to create a pleasing final shape, which can also affect the eating quality and use of the bread. For example, a baguette's thin, pointy shape and short bake time give it a thin crust and maximum crust-to-crumb ratio, while a miche's large, round shape and longer bake time result in a thicker crust with a lower crust-to-crumb ratio.

• Boule (round): This is the simplest form of shaping. Gather the corners of the dough towards the middle to create a round loaf. Place the loaf upside down in the pan so that the smooth side is on top. You can also try the "stitching" method, which involves pulling the sides of the dough inward in small increments, alternating left to right.
• Bâtard (oval): This shape can be created by using either the "stitching" or "cinching" method. "Stitching" imparts more structure and strength, while "cinching" encourages a more open crumb.
• Pan loaf (sandwich bread): Similar to shaping a bâtard, but you may want to degas the dough before shaping to ensure an even crumb with small holes.
• Baguette: Shaping baguettes is more involved and requires practice. The challenge is to be gentle enough to preserve an open and airy structure while also providing enough structure so that the dough doesn't lose its shape during baking.
• Buns, rolls, and small pieces of dough: You can use your hands to shape small, tight rounds, or use a bench scraper if the dough is extra soft and tacky. The bench scraper makes it easier to push and pull the dough against the work surface, encouraging a tight skin to form.

When shaping dough, it is important to create surface tension in the outer "skin" of the dough. This helps the dough hold its shape while it expands during the final proof and also contributes to the quality and characteristics of the crust and crumb of the bread.

How to store the bread

Now you've made your bread in an air fryer, it's important to store it correctly to keep it fresh and delicious. Here are some tips on how to store your homemade air-fried bread:

Storing Freshly Baked Bread:

• Cool the bread completely: Before storing, ensure the bread is entirely cooled to room temperature. Storing warm bread can result in trapped moisture, leading to soggy bread.
• Use an airtight container: Place the bread in an airtight container, such as a ceramic or glass container with a tight-fitting lid. This helps retain moisture and keeps the bread fresh.
• Maintain a cool, dry place: Store the container in a cool area of your kitchen, away from direct sunlight or heat sources. A cool, dry pantry or cupboard is ideal.
• Add a moisture source: To prevent the bread from drying out, add a moisture source to the container, such as a piece of fresh apple, orange, or a moist (but wrung-out) paper towel. Change the moisture source every few days.

Storing Bread for the Long Term:

If you want to keep your bread for longer than a few days, consider the following methods:

• Refrigerator: Bread can be stored in the refrigerator for up to one week. Wrap the bread tightly in plastic wrap or foil to prevent drying. Refrigeration can affect the texture, so it's best to bring the bread back to room temperature before consuming.
• Freezer: For longer storage, freeze your bread. Slice the bread before wrapping it tightly in plastic wrap and then foil. Label and date the package, and use within three months. Thaw frozen bread at room temperature or toast frozen slices directly.

Remember, the key to storing bread is maintaining the right balance of moisture and airflow. By following these steps, you can enjoy your freshly made air-fried bread for longer!

Frequently asked questions