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🍞 Crusty Air Fryer Artisan Bread
A light, fluffy loaf with a chewy crust. Perfect for dipping in olive oil or serving with soup.
🛒 Ingredients
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All-Purpose Flour: $1\frac{1}{2}$ cups
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Instant Yeast: $1\frac{1}{4}$ tsp
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Salt: $1$ tsp
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Granulated Sugar: $\frac{1}{2}$ tsp
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Warm Water: $\frac{3}{4}$ cup (approx. $105^\circ\text{F}$ to $115^\circ\text{F}$)
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Olive Oil: $1$ tsp
🥣 Step-by-Step Instructions
1. Mix and First Rise
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In a large bowl, whisk the flour, yeast, salt, and sugar.
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Add the warm water and olive oil. Stir until a very sticky dough forms.
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Cover the bowl and let it rise in a warm, draft-free spot for 1 hour.
2. Shape and Second Rise
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Turn the sticky dough onto a lightly floured surface.
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The Technique: Gently pull the edges of the dough up toward the center to create a tension-filled round ball.
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Flip the loaf over so the smooth side is up.
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Place the loaf on a piece of parchment paper inside a 6” or 8” round pan.
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Let it rise again in the pan for 1 hour. Just before baking, use a sharp knife to cut 2–3 shallow slits (scores) across the top.
3. The Air Fryer “Steam” Bake
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Preheat your air fryer to 400°F for 10 minutes.
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Place the pan into the basket.
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The Pro Secret: Toss a few ice cubes into the bottom of the air fryer basket (outside of the bread pan). This creates steam for a crispier crust.
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Bake at 400°F for 20–25 minutes until golden.
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Carefully flip the bread over and bake for an additional 5 minutes to crisp the bottom.
💡 Baker’s Success Tips
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The Sticky Factor: Don’t be tempted to add too much extra flour. High hydration (sticky dough) is what creates those beautiful air bubbles inside the bread.
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Parchment Safety: Ensure the parchment paper doesn’t stick up too high, or it might hit the heating element and burn. Trim it to the height of your pan.
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The Tap Test: Not sure if it’s done? Tap the bottom of the loaf; if it sounds hollow, it’s ready!
🧊 Storage
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Room Temp: Up to 3 days in a bread box.
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Fridge: Up to 5 days in an airtight container.
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Freezer: Wrap tightly in foil and plastic for up to 3 months.