Air Fryer Bread

We tried all sorts of ways to make bread if you are without an oven -- and this was one of our favorites. The crust emerges golden and crisp and the interior is light and airy.
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  • Level: Easy
  • Total: 2 hr 20 min (includes rising and cooling times)
  • Active: 15 min
  • Yield: 1 loaf
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2 tablespoons unsalted butter, melted, plus more for the pan

1 1/2 teaspoons active dry yeast 

1 1/2 teaspoons sugar 

1 1/2 teaspoons kosher salt 

2 2/3 cups all-purpose flour (see Cook's Note) 


Special equipment:
a 6-by-3-inch round pan; a 3.5-quart air fryer
  1. Butter a 6-by-3-inch round pan and set aside.
  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 1/2 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. 
  3. Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour. 
  4. Add the pan with the dough to a 3.5-quart air fryer and set to 380 degrees F. Cook until the bread is dark brown and the internal temperature registers 200 degrees F, 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.)