Ingredients

2½ cups (312 g) all-purpose flour
1 teaspoon salt
1 tablespoon sugar
2 teaspoons instant yeast
¾ cup (180 ml) warm water (about 110°F / 43°C)
2 tablespoons olive oil
Extra olive oil for greasing

Equipment

Air fryer
Mixing bowl
Measuring cups and spoons
Small baking pan, cake tin, or parchment paper that fits inside your air fryer

Instructions

1. Mix the Dry Ingredients

In a large bowl, combine:

Flour
Salt
Sugar
Instant yeast

Stir well.

2. Add Wet Ingredients

Pour in:

Warm water
Olive oil

Mix until a shaggy dough forms.

3. Knead the Dough

Transfer dough to a lightly floured surface.

Knead for 8–10 minutes until smooth and elastic. If the dough feels sticky, add flour 1 tablespoon at a time.

4. First Rise

Lightly oil a bowl.

Place dough inside and turn once to coat with oil.

Cover with a towel or plastic wrap and let rise in a warm place for 60–90 minutes, or until doubled in size.

5. Shape the Loaf

Punch down the dough gently.

Shape into a round loaf or fit it into a small greased pan that fits your air fryer basket.

6. Second Rise

Cover and let rise again for 20–30 minutes.

7. Air Fry

Preheat air fryer to 320°F (160°C) for 3–5 minutes.
Place dough in the basket or pan.
Air fry for 18–25 minutes.

The bread is done when:

The top is golden brown.
It sounds hollow when tapped.
Internal temperature reaches about 190–200°F (88–93°C).

8. Cool

Remove and cool on a wire rack for at least 20 minutes before slicing.

Nutrition Information (Approximate)

Per loaf (8 servings total):

Calories: ~1,320
Protein: ~34 g
Carbohydrates: ~240 g
Fat: ~30 g
Fiber: ~8 g

Per serving (1/8 loaf):

Calories: ~165
Protein: ~4 g
Carbohydrates: ~30 g
Fat: ~4 g
Fiber: ~1 g

Values are estimates and may vary based on ingredient brands and loaf size.

Allergen Information

Contains

Wheat (gluten) from all-purpose flour.

May Contain

Depending on the flour brand and manufacturing facility:

Soy
Milk
Tree nuts
Sesame

Check package labels if cooking for someone with allergies.

Gluten-Free Option

Substitute with a gluten-free bread flour blend specifically designed for yeast breads. Additional liquid may be needed.

Storage

Room Temperature

Store in an airtight container or bread bag.
Keeps fresh for 2–3 days.

Refrigerator

Up to 1 week.
May become slightly dry.

Freezer

Slice first, then freeze in a freezer-safe bag.
Keeps for up to 3 months.

Frequently Asked Questions

Q: Can I use active dry yeast instead of instant yeast?

A: Yes. Dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until foamy before mixing with the flour.

Q: Why didn’t my dough rise?

A: Common reasons:

Water was too hot and killed the yeast.
Yeast was expired.
The room was too cold.

Q: Can I use whole wheat flour?

A: Yes. Replace up to half of the all-purpose flour with whole wheat flour. For 100% whole wheat, add a little extra water.

Q: My bread is browning too quickly. What should I do?

A: Cover the top loosely with foil during the last 5–10 minutes of cooking.

Q: Can I add herbs or cheese?

A: Absolutely. Try:

Garlic powder
Rosemary
Italian seasoning
Cheddar cheese
Parmesan cheese

Q: Can I make rolls instead of a loaf?

A: Yes. Divide into 6–8 rolls and reduce cooking time to about 10–15 minutes.

Q: How do I know the bread is fully baked?

A: The most accurate method is using a thermometer. The center should reach about 190–200°F (88–93°C).

Recipe Variations

Garlic Herb Bread

Add:

1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried parsley

Honey Bread

Replace sugar with:

1 tablespoon honey

Cinnamon Raisin Bread