Bread Story
Nothing beats the smell of fresh bread filling the kitchen. This is the sort of loaf your grandad would happily slice thick, spread with proper butter while it's still warm, and call it dinner. Crisp golden crust. Soft fluffy middle. Proper farmhouse character without needing a commercial bakery. The air fryer creates a beautifully crisp crust while keeping the inside light, making this an ideal everyday loaf for sandwiches, soups, toast or simply tearing apart while it's still warm.
You’ll Need
Makes 1 medium loaf
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
325ml warm water
1 tbsp olive oil
To Finish
Extra flour for dusting
Olive oil spray (optional)
Optional but Dangerous
Proper salted butter
Mature Cheddar
Homemade jam
Thick-cut smoked bacon
Method
In a large bowl, mix together the flour, yeast, sugar and salt.
Pour in the warm water and olive oil, then mix until a rough dough forms.
Knead for 8–10 minutes until smooth, elastic and slightly tacky.
Place into a lightly oiled bowl, cover and leave somewhere warm for 60–90 minutes until doubled in size.
Knock the air out gently and shape into a tight round farmhouse loaf.
Place onto a circle of baking paper, dust generously with flour and score a deep cross across the top using a
sharp knife.
Preheat the air fryer to 180°C for 3 minutes.
Carefully lower the loaf into the basket using the baking paper.
Air fry at 180°C for 25–30 minutes, checking after 20 minutes. If the crust is colouring too quickly, loosely
cover the top with foil.
The loaf is ready when it's deep golden brown and sounds hollow when tapped underneath.
Transfer to a wire rack and leave to cool for at least 30 minutes before slicing. (Yes, waiting is painful—but the
crumb finishes setting as it cools.)