This air fryer yeast bread uses flour, water, yeast and olive oil. Allow both rises before air frying, and make sure the risen loaf fits comfortably in the basket with room below the heating element.
Recipe Details
- Yeast activation: 5–10 minutes
- Knead: 8–10 minutes
- First rise: 1–1½ hours or until doubled
- Second rise: 30 minutes
- Air fryer: 350°F (180°C), about 20–25 minutes
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup warm water, about 110°F (43°C)
- 2 tablespoons olive oil
How to Make Air Fryer Yeast Bread
Activate the yeast
Mix the warm water, sugar and yeast in a bowl. Leave for 5–10 minutes, until frothy.
Mix and knead the dough
Combine the flour and salt, then add the yeast mixture and olive oil. Mix into a dough and knead on a floured surface for 8–10 minutes, until smooth and elastic.
Let rise, then shape
Place in a lightly oiled bowl, cover and leave for 1–1½ hours, until doubled. Punch down gently and shape into a loaf that fits your basket. Place on appropriately trimmed parchment and leave for another 30 minutes.
Air fry and check the loaf
Preheat the air fryer to 350°F (180°C) without loose parchment inside. Transfer the loaf on its parchment into the basket. Air fry for about 20–25 minutes, until golden and cooked through. Check the center as well as the crust; air fryers and loaf thickness vary.
Cool before slicing
Transfer to a rack and cool before slicing so the interior can set.
Tips and Common Mistakes
- Keep the dough and parchment away from the heating element.
- Do not preheat with loose parchment that can lift into the heater.
- Use a loaf shape suited to your basket rather than forcing a large loaf into a small space.
- If the crust darkens before the middle cooks, follow the appliance guidance and adjust the heat.
Storage and Make-Ahead Tips
Cool completely before wrapping. Freeze slices for longer storage and thaw or toast as needed.
Frequently Asked Questions
Can I skip the second rise?
No. The shaped loaf rests for another 30 minutes before cooking.
Is a browned crust enough to prove it is done?
No. A thick loaf can brown outside while still wet inside. Check the center and allow more cooking if needed.