2 ⅔cupsall-purpose flour + 2-3 Tablespoons additional if needed to make dough smooth and not sticky
1 ½teaspoonssugar
1 ½teaspoonssalt
1 ½teaspoonsrapid rise yeast
1cupwater
2Tablespoonsolive oil
1Tablespoonbutter for brushing top prior to baking
Instructions
Combine flour, sugar, salt and yeast in the bowl of an electric mixer with a kneading attachment. Set aside.
In a microwave-safe measuring cup or bowl, heat water and oil to 125-130 degrees. (use a digital thermometer for best results)
Add the heated liquid to the dry ingredients and stir with a spoon.
Knead with an electric mixer at low speed for 3 minutes. If doing by hand, knead for at least 5 minutes. Add extra flour if necessary to make dough soft, pliable and with no stickiness.
Cover bowl and let rest for 10 minutes.
Remove from bowl and divide dough in half. Butter two small round or loaf pans that will fit into your air fryer. Place the dough halves in the two pans, cover and let rise in a warm place for 1-2 hours. The dough should come up to the top of the pan.
When the dough has risen sufficiently, melt the tablespoon of butter and brush over the top of both loaves.
Bake 1 loaf at a time at 330 degrees for 8-10 minutes. When the bread is done it will sound hollow when you knock on it.
Remove to a wire rack and let cool for 5 minutes then turn out into rack to cool the rest of the way. Repeat with second loaf if necessary.
Wait for it to cool completely before attempting to slice.
Notes
STORE/FREEZETo Store: Wrap the bread with plastic wrap or place it in a plastic bag. Store it at room temperature for up to 4 days. To Freeze Bread Dough: After kneading the dough, place it in a plastic freezer bag. Freeze for up to 3 months. Thaw bread dough in the refrigerator overnight. Air fry as directed in the recipe.To Freeze Air Fried Bread: Wrap the bread with plastic wrap then either wrap it again with aluminum foil or place the wrapped bread in a heavy-duty freezer bag. Freeze bread for up to 4 months. Thaw it on the counter at room temperature.