Air Fryer Bread

A loaf of air fryer bread on a cutting board with two slices cut from it
Prep Time
2h 20 min
1 loaf

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.



Tbsp unsalted butter, melted, plus more for the pan
1 ½
tsp active dry yeast
1 ½
tsp sugar
1 ½
tsp kosher salt
2 ⅔
cups all-purpose flour (see Cook's Note)



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.

Step 1

Butter a 6-by-3-inch round pan and set aside.

Step 2

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.

Step 3

Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.

Step 4

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.

Step 5

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.)

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