🍞 Air Fryer Bread — Easy Homemade Bread with a Soft Center!
Making bread in your air fryer is easier than you might think! This simple homemade air fryer bread has a golden crust, a soft and fluffy center, and uses everyday ingredients. You don’t need a traditional oven, and you can make a small loaf that’s perfect for breakfast, sandwiches, or serving with soup.
Ingredients
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2 cups (250 g) all-purpose or bread flour
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¾ cup (180 ml) warm water, approximately
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1 teaspoon instant yeast
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1 teaspoon sugar
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¾ teaspoon salt
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1 tablespoon olive oil
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A little extra flour for shaping
Instructions
1. Mix the ingredients
Combine the flour, yeast, sugar, and salt in a bowl. Add the warm water and olive oil. Mix until a soft dough forms. Add a little extra flour if it is very sticky, or a teaspoon of water if it feels too dry.
2. Knead the dough
Knead on a lightly floured surface for about 8–10 minutes, until smooth and elastic.
3. Let it rise
Place the dough in a lightly oiled bowl, cover, and leave in a warm place for 45–75 minutes, or until roughly doubled in size.
4. Shape the loaf
Gently press out the air, shape the dough into a small round loaf, and place it in a small air-fryer-safe tin that fits comfortably inside your basket. Cover and let it rise for another 20–30 minutes.
5. Air fry the bread
Preheat the air fryer to 320°F (160°C) if your model recommends preheating. Place the tin in the basket and cook for approximately 20–30 minutes. Check early, as air fryers vary. If the top browns too quickly, loosely cover it with foil secured so it cannot blow into the heating element.
6. Check and cool
The loaf should be golden and sound slightly hollow when tapped. If using a thermometer, aim for about 190–200°F (88–93°C) in the center. Remove from the tin and cool on a wire rack for at least 20–30 minutes before slicing.
Recipe at a glance
15 min
Preparation
20–30 min
Air frying
1 small loaf
Yield
Allow additional time for the two rises and cooling. Total time is approximately 1½–2 hours.
⭐ Tips for perfect air fryer bread
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Avoid a burnt top: Bread can brown quickly near the heating element. Use a lower temperature rather than increasing the heat.
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Choose the right tin: Leave space around the tin for air to circulate, and make sure it is rated for oven use.
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Don’t cut too soon: Slicing while the bread is hot can make the middle gummy.
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Check the center: A golden crust doesn’t always mean the inside is fully baked. Add a few minutes if needed.
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Avoid loose parchment or foil: Always weigh it down with the dough or use a suitable tin; never let it touch the heating element.
Easy variations
Garlic bread
Brush the baked loaf with garlic butter and chopped parsley.
Whole-wheat bread
Replace up to half the white flour with whole-wheat flour. Add water gradually as needed.
Cheese bread
Knead in ½ cup grated cheddar or another firm cheese.
Herb bread
Add dried rosemary, oregano, or mixed herbs to the dough.
Serving ideas
Enjoy your homemade bread with butter and jam, toasted with eggs, filled with cheese and ham, or served alongside soup. It is also delicious dipped in olive oil.
Storage and reheating
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Room temperature: Store in an airtight bag or container for up to 2–3 days.
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Freezing: Slice the cooled loaf, separate slices with baking paper if desired, and freeze for up to 2–3 months.
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Reheating: Air fry slices at 320°F (160°C) for 2–4 minutes. Watch closely to prevent drying.
My best tip: If this is your first time making bread in an air fryer, start checking at 20 minutes. A small loaf in a shallow tin will generally bake more evenly than a tall loaf in a deep container.
