White Air Fryer Bread

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Prep time: 15 mins (+ proving) | Cook time: 30 mins | Temp: 200°C

Primary Rack: Bottom Rack Position

Secondary Rack: N/A

Shopping List

  • 500g strong white bread flour

  • 320ml (320g) lukewarm water

  • 7g fast-action dried yeast (1 sachet)

  • 1 tsp salt

  • 2 tsp vegetable oil (or softened butter)

Rack Setup & Method

  1. Preheat: Set rack air fryer to 200°C on Air Fry / Bake mode for 3 minutes.

  2. Mix Dough: Combine the white bread flour, yeast, salt, and oil in your mixer bowl.

  3. Add Water: Gradually stream in the lukewarm water while mixing. Stop adding water as soon as the dough pulls cleanly away from the edges of the bowl, leaving a clean bowl.

  4. Prove: Shape the dough, transfer to a greased 2lb loaf tin, cover, and leave in a warm place until doubled in size.

  5. Tray Loading: Place the proved loaf tin on the Bottom Rack.

  6. Cook: Air fry at 200°C for 30 minutes.

  7. Finish: Remove from the tin and tap the bottom of the loaf. It should sound completely hollow. Cool on a wire rack before slicing.

Key Takeaway

Pro Tip: White flour absorbs less hydration than wholemeal—stick strictly to the 320ml cap and keep the tin on the bottom rack to prevent top-element scorch.




 



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