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Easy Air Fryer Bread (Soft, Fluffy, Golden-Crust Loaf)

Meta description: Make bakery-quality bread right in your air fryer! This step-by-step Air Fryer Bread recipe delivers a light, fluffy crumb with a beautiful golden crust in about 50 minutes—perfect for beginners.

Recipe Overview

Prep Time: 10 minutes (plus rising)
Cook Time: 10 minutes
Total Time: ~50 minutes
Yield: 1 small loaf (4–6 slices)

Ingredients

2 ¼ tsp active dry yeast (1 packet | ~7 g)
¼ cup warm water (60 ml; 105–110°F / 40–43°C)
2 cups all-purpose flour (250 g)
2 tbsp granulated sugar (25 g)
½ tsp fine salt (~3 g)
½ cup milk (120 ml), lukewarm (95–105°F / 35–40°C)
2 tbsp unsalted butter, softened (28 g)

Egg Wash

1 large egg, whisked (mix with 1 tsp water or milk)Equipment: 5–6 qt air fryer, mixing bowl, spatula or dough hook, parchment, and a 6–7 in (15–18 cm) cake pan or short loaf pan that fits your basket (recommended for best shape).

Step-by-Step Instructions

1) Activate the yeast (3–5 minutes)

Add warm water to a small bowl, sprinkle over yeast and a pinch of the sugar. Stir and let sit until foamy.

No foam in 5 minutes? The liquid may be too hot/cold, or the yeast is old—start over.

2) Make the dough (2–3 minutes)

In a mixing bowl, combine flour, remaining sugar, and salt. Add the lukewarm milk, softened butter, and the foamy yeast mixture. Stir until a shaggy dough forms (it will look slightly rough—that’s fine).

3) Knead (5–7 minutes)

By hand: Turn the dough onto a lightly floured surface and knead until smooth and elastic.
Stand mixer: Use a dough hook on medium-low until the dough pulls from the bowl and feels springy.
Dough should be soft and slightly tacky—add 1–2 tsp flour if sticky, or 1–2 tsp milk if dry.

4) First rise (about 20–30 minutes)

Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until puffy and ~doubled (about 30 minutes).
Tip: Briefly warm your air fryer empty for 2 minutes at 300–320°F (150–160°C), turn it off, and set the covered bowl near (not in) the warm basket to encourage a quick rise.

5) Shape & pan (2 minutes)

Gently deflate, then shape into a tight round (or short log). Place into a parchment-lined 6–7″ pan that fits your air fryer. (You can place the dough directly in the basket, but a pan helps it keep height and prevents sticking.)

6) Proof in the pan (10–12 minutes)

Cover and let rise until just above the rim and a gentle poke springs back slowly.

7) Egg wash & air fry (8–12 minutes)

Brush the top with egg wash. Air fry at 320°F (160°C) for 8–10 minutes until golden brown.

For deeper color, increase to 350°F (175°C) for the last 1–2 minutes.
The center should read 190–200°F (88–93°C) on an instant-read thermometer and sound hollow when tapped. If needed, tent loosely with foil and add 1–3 minutes.

8) Cool & slice

Remove to a rack and cool at least 10 minutes so the crumb sets. Slice and enjoy!

Why This Recipe Works

Quick, small loaf: Perfect when you want fresh bread without heating the oven.
Moist-crumb formula: Milk + butter = tender interior and beautiful browning.
Air fryer friendly: Lower start temperature (320°F) cooks through before the crust over-colors.

Pro Tips

Temperature control: Liquids should be warm, not hot. Hot liquids can kill yeast.
Pan > basket: Using a small pan encourages lift and even browning; parchment prevents sticking.
Don’t over-proof: Bake when the dough is just crowned; over-rising can cause collapse.
Check early: Air fryers vary—start checking at 8 minutes.
For shine: Egg wash gives bakery gloss. For egg-free, brush with milk or a touch of oil.

Variations

Honey-Butter Loaf: Swap sugar for 1 tbsp honey; brush hot loaf with melted butter.
Garlic-Herb: Knead in 1 tsp garlic powder + 2 tsp Italian seasoning.
Sesame or Everything Top: After egg wash, sprinkle sesame seeds or everything bagel seasoning.
Cheesy Crown: Add grated parmesan for the last 1–2 minutes.

Make-Ahead, Storage & Reheat

Make-ahead dough: After kneading, refrigerate up to 24 hours. Bring to room temp, then shape/proof/bake.
Store: Airtight at room temp 2–3 days.
Freeze: Wrap well and freeze up to 2 months; thaw at room temp.
Reheat: Air fry at 300°F (150°C) for 3–4 minutes to refresh.

Troubleshooting

Dense loaf: Under-kneaded or under-proofed—knead to smooth/elastic and proof until puffy.
Pale top: Add 1–2 minutes at 350°F (175°C) or apply egg wash.
Gummy center: Bake longer and verify 190–200°F internal temp.
Collapsed top: Over-proofed—shorten the second rise next time.

FAQs

Can I use instant yeast?
Yes—use the same amount. Skip blooming; mix with the dry ingredients and proceed, using warm liquids.

Can I make rolls instead of a loaf?
Divide into 6–8 balls, proof 10 minutes, and air fry 300–320°F (150–160°C) for 7–10 minutes.

Can I bake without a pan?
You can free-form on parchment in the basket, but a small pan helps the loaf rise higher and bake evenly.

Nutrition (per serving, 1/6 loaf — estimate)

Printable Recipe Card

Air Fryer Bread (Small Loaf)
Ingredients: 2¼ tsp active dry yeast (1 packet), ¼ cup warm water, 2 cups AP flour (250 g), 2 tbsp sugar, ½ tsp salt, ½ cup lukewarm milk (120 ml), 2 tbsp softened unsalted butter (28 g). Egg wash: 1 egg, whisked.
Instructions:

Bloom yeast in warm water with a pinch of sugar until foamy.
Mix flour, remaining sugar, and salt; add milk, butter, and yeast mixture.
Knead 5–7 min until smooth and elastic.
Rise 20–30 min until puffy/doubled.
Shape and place in parchment-lined 6–7″ pan.
Proof 10–12 min until just crowned.
Brush with egg wash; air fry 320°F (160°C) 8–10 min (optionally 350°F / 175°C for 1–2 min more). Target 190–200°F internal.
Cool 10 min, slice, and serve.

AIR FRYER BREAD