Recipe:
300g Strong White Bread Flour
½ tsp Quick Yeast
½ tsp sugar
180ml tepid water
½ tsp salt
1 tbsp oil
Method:
Cut a 30cm/12” square of parchment paper, fold the corners to the central point and press to crease the paper.
Set the air fryer to 200°C and run for 5 minutes.
Put the flour, yeast, sugar,and salt into a mixing bowl and blend them together well.
Pour in the water and mix together until craggy.
Sprinkle the oil over the top.
Knead the dough in the mixer bowl with a dough hook. Avoid adding flour as the dough becomes firm.
Shape the dough into a ball and place it on the middle of the parchment paper.
Pick up the corner tips of the parchment paper, quickly open the warm air fryer and lift the dough into the machine. Leave the paper flappy at the sides and close the door.
Leave the dough to rise in the machine for 40 minutes.
Without opening the door, set the air fryer to 200°C again and run for 30 minutes.
lift the bread out of the machine and leave to cool on a wire rack.
