We tried all sorts of ways to make bread if you are without an oven — and this was one of our favourites. The crust emerges golden and crisp and the interior is light and airy.
Special equipment: a 6-by-3-inch round pan; a 3.5-quart air fryer. 2 hours and 20 minutes includes rising and cooling times.
Butter a 6-by-3-inch round pan and set aside.
Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add ½ cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.
Add the pan with the dough to a 3.5-quart air fryer and set to 380ºF. Cook until the bread is dark brown and the internal temperature registers 200ºF, about 20 minutes. Let cool in the pan 5 minutes, then turn out onto a rack to cool completely.
Cook’s Note: When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)