Make Air-Fried Bread Without Yeast: A Quick Guide

Making bread in an air fryer is an easy and quick way to get delicious, fluffy bread with a golden crust. The best part? You don't need yeast to make it!

Here's a simple recipe for bread without yeast that you can make in your air fryer. This recipe uses self-rising flour, sugar, and buttermilk to create a dense, soft crumb. The buttermilk reacts with the baking soda to help the loaf rise, so be sure your self-rising flour is fresh.

Simply mix the ingredients, form the dough into a ball, and place it in your air fryer basket. Bake at 360°F for 25 minutes, then flip the dough and bake for another 15-20 minutes. That's it! You've got yourself a delicious loaf of bread, no yeast required.

Choosing the right flour

All-purpose flour, also known as plain flour, is a refined flour that strikes a balance between soft and hard wheat. It is suitable for various baking applications, including air fryer bread, and can be easily found in most grocery stores.

However, if you want to create a more complex flavour profile and a denser texture, consider using whole wheat flour. Whole wheat flour includes the entire wheat kernel, which gives the bread a nutty flavour and a denser texture. It is a healthier alternative to all-purpose flour, as it retains more nutrients, fibre, and protein from the wheat grain.

For a lighter and fluffier texture, bread flour is another option. Bread flour has a higher protein content than all-purpose flour, typically around 12-14%, which results in a higher rise and a chewier texture. It is ideal for bread-making and will give your air fryer bread a more open crumb structure.

Additionally, if you want to make a soda bread or a quick bread without yeast, self-rising flour is a good choice. Self-rising flour is all-purpose flour with baking powder and salt already mixed in, so it simplifies the bread-making process. It is perfect for those who want a quicker and easier option without compromising on taste and texture.

Lastly, if you want to cater to specific dietary needs, there are gluten-free flour options available, such as almond flour or gluten-free all-purpose flour blends. These flours can be used as substitutes in air fryer bread recipes, but you may need to adjust the amount of liquid or add additional ingredients to achieve the desired texture.

In conclusion, the type of flour you choose will depend on the flavour, texture, and dietary requirements you want for your air fryer bread. Each type of flour has unique characteristics that will influence the final product, so selecting the right one is crucial to achieving your desired outcome.

The importance of yeast

While it is possible to make bread without yeast, the importance of yeast in bread-making cannot be overstated. Yeast is a single-celled organism from the fungi family, and it plays a crucial role in giving bread its distinctive characteristics.

Yeast has three main roles in baked goods. Firstly, it leavens the dough, producing carbon dioxide gas that gets trapped within the dough's protein matrix, resulting in a light and airy texture. Secondly, yeast contributes to the flavour and aroma of bread through the fermentation process, breaking down sugars and producing ethanol, higher alcohols, aldehydes, and organic acids. Finally, yeast enhances the nutritional value of bread by naturally contributing significant amounts of various nutrients, including vitamins, minerals, proteins, and dietary fibres.

The type of yeast used in bread-making is typically Saccharomyces cerevisiae, or "sugar-eating fungus". This species is strong and capable of fermentation, the process that causes bread dough to rise. When yeast feeds on sugars from the flour and other added sugars, it releases carbon dioxide, causing the dough to expand and giving bread its characteristic porous, airy texture.

Yeast also imparts a unique flavour and aroma to bread. The fermentation process produces ethanol and other by-products that contribute to the distinctive taste and smell of freshly baked bread. Additionally, some of these by-products, such as organic acids, enhance the browning reactions during baking, resulting in the formation of melanoids and caramels in the bread crust.

Furthermore, yeast is a rich source of nutrients. Bakers yeast significantly contributes to the nutritional value of bread by providing B vitamins (thiamin, niacin, pantothenic acid, and folate), minerals (potassium and zinc), proteins, and dietary fibres. These nutrients offer a range of health benefits, including improved immune function, lower blood cholesterol, and reduced risk of certain cancers.

In summary, yeast is an essential ingredient in bread-making, responsible for leavening the dough, developing flavour and aroma, and enhancing the nutritional profile of the final product. Its unique properties give bread its distinctive characteristics, making it a key component in the art of baking.

How to shape the dough

Now that your dough is ready, it's time to shape it! Here's a step-by-step guide on how to shape your dough for the perfect air fryer bread:

Step 1: Prepare your hands and work surface:

Before handling the dough, make sure your hands are well-floured to prevent the dough from sticking. You can use all-purpose flour or any other type of flour for this. Also, dust your work surface with a light coating of flour to create a non-stick surface.

Step 2: Remove the dough from the bowl:

Gently remove the dough from the mixing bowl by scraping it out with a spatula or your floured hands. Be careful not to deflate the dough too much during this process.

Step 3: Shape the dough into a ball:

Using your floured hands, gently shape the dough into a rough ball. You don't need to be too precise at this stage, but try to create a relatively even and smooth shape.

Step 4: Place the dough on parchment paper:

Take the ball of dough and place it on a piece of parchment paper. This will make it easier to transfer the dough into the air fryer later and prevent it from sticking to the pan.

Step 5: Cover and let it rest:

Transfer the dough, along with the parchment paper, into a bowl. Cover it with a dry, clean kitchen towel or plastic wrap. Let the dough rest until your air fryer and baking pan are preheated. This step is crucial to allow the dough to relax and rise a bit more before baking.

Step 6: Make cuts on the dough (optional):

Once your air fryer and pan are preheated, carefully remove the pan. Then, using a sharp knife, you can make a few cuts or "scores" on the top of the dough. This step is optional but can make your bread look prettier and also help prevent cracking during baking.

Step 7: Transfer the dough to the preheated pan:

Now, lift the parchment paper with the dough on it and carefully place it into the preheated pan in your air fryer. Make sure the pan is large enough to accommodate the dough comfortably.

Step 8: Cover the pan with aluminium foil:

Tightly seal the edges of the pan with aluminium foil. This step is important as it helps trap the steam inside, creating a hot and steamy environment for the bread to rise and bake evenly.

Step 9: Place the pan back into the air fryer:

After sealing the pan with foil, carefully place it back into the air fryer basket, ensuring the lid is shut. Now, your dough is shaped and ready for the baking process to begin!

Remember, shaping the dough is an important step in the bread-making process. By following these steps, you'll be able to create a beautifully shaped loaf that will bake evenly and produce a delicious air fryer bread. Happy baking!

Air fryer settings

The air fryer settings you use will depend on the type of air fryer you have, and the type of bread you are making. Here are some general guidelines to help you get started:

• Preheat your air fryer: Place an air fryer-safe baking dish that fits into the basket of your air fryer. Preheat the air fryer to 390-400°F (200°C) for 15-20 minutes with the pan inside.
• Baking the bread: Once the air fryer is preheated, carefully place the dough into the pan. You may need to adjust the temperature and time depending on your air fryer model. Bake the bread for 20-30 minutes, or until the top of the bread is golden brown. If using a recipe that requires an egg wash, brush it on the bread now.
• Checking if the bread is done: Tap the bottom of the bread and if you hear a hollow sound, then the bread is cooked through. Alternatively, use an instant-read digital thermometer to check if the internal temperature at the core is about 200°F (over 95°C).
• Cooling and storing the bread: Remove the bread from the pan and transfer it to a cooling rack. Once cooled, cover the bread or store it in an airtight container. Bread is best stored in a bread bag or wrapped in a linen towel for up to three days. You can also slice the bread and freeze it to extend its shelf life.

Storing your bread

Now that you've made your bread, it's important to store it properly to keep it fresh for as long as possible. Here are some tips for storing your bread:

• Let the bread cool completely before storing it.
• Store the bread in an airtight container, like a bread box or an airtight plastic bag. This will help keep the bread fresh and prevent it from drying out.
• If you live in a humid environment, consider storing the bread in the refrigerator to prevent mould. However, be aware that this will cause the bread to stale faster, so only do this if mould is an issue.
• For long-term storage, consider freezing your bread. Slice the bread before freezing so you can easily take out portions as needed.
• When storing sliced bread, wrap the cut end of the loaf back together before storing to reduce moisture loss.
• If you're using a plastic bag to store your bread, make sure it's designed for freezer storage if you plan to freeze the bread.
• Bread can be stored at room temperature for a few days, but it will last longer in the freezer.
• If you're using a bread box, make sure it's made of a material that blocks light, such as bamboo, plastic, wood, or metal.
• To prevent mould, you can try storing the bread with uncooked rice, which will absorb moisture.
• If you have gluten-free bread, it tends to dry out and stale faster, so it's best to slice and freeze it within 24 hours of baking.

Frequently asked questions