Air-fryer homemade white bread
Total time3 h 40 min Preparation and possible waiting 3 h · Cooking 40 min How this time is calculated
Preparation and possible waiting: 3 h · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings6
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: 3 h 40 min Preparation and possible waiting 3 h · Cooking 40 min How this time is calculated
Preparation and possible waiting: 3 h · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Dough
More than 2 hours
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.
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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.
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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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