Air-fryer homemade white bread
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 220 min. Preparation + cooking. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 21 tags
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Recipe characteristics
Dough
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Plain flour 295 g for dough and 5 g for the worktop; wheat flour with 10–11% protein 300 g
- Water lukewarm, not hot 190 g
- Dried baker’s yeast not baking powder 5 g
- Extra virgin olive oil 10 g
- Salt 5 g
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Method
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Mix 295 g of flour with the yeast. Add the lukewarm water, oil and salt and mix until all the flour is moistened. Rest for 10 minutes.
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Knead for 8–10 minutes, alternating two minutes of kneading and two minutes of rest if sticky. The dough should be elastic and slightly tacky; do not add extra flour. Cover in a bowl and rise for 60–90 minutes until almost doubled.
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Dust the worktop with the reserved 5 g of flour. Gently deflate the dough, fold the edges towards the centre and shape a loaf about 15 cm wide. Cover and prove for another 30–45 minutes until a light indentation springs back slowly.
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Preheat the empty air fryer for 5 minutes at 175°C. Score a shallow cross, place the loaf in the basket and bake for 25–30 minutes at 175°C. Turn over and bake for another 5 minutes if the base is pale. The centre should reach about 96°C without wet dough inside.
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Cool on a rack for at least 30 minutes before cutting into six portions.
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