Making Bread 3-Ways: Air Fryer, Instant Pot & Oven

My love for bread is no secret! I recently made bread for the first time (see blog post), and it was fun… but time consuming! I wanted to try again, but this time putting all my kitchen gadgets to work, to see if they can help simplify the process!

However, I couldn’t just do one at a time, I had to do a full blown BREAD-A-THON and make them all at once and do a taste test in the end. Oh man, was I in bread heaven.

Here are links to the gadgets + tools I used!

Here’s a breakdown on the three methods I tried with notes:

Air Fryer Bread

While this one, did require a Kitchen Aid to properly mix and knead the dough, it was super easy and required less time! Plus it cooked in the air fryer in just 20-minutes!

Pros:
– Only 1-hour resting time
– Cooks in 20-minutes

Cons:
– Requires Kitchen Aid AND Air Fryer

Instant Pot Bread

It’s tricky to really call this “Instant Pot” bread, considering it requires finishing in the oven or air fryer. However, it was by far the most beautiful in both shape + color.

Pros:
– Beautiful presentation
– Crust comparable to store-bought wheat bread, great for sandwiches

Cons:
– Time consuming, with 2-hour resting period, 40-minute Instant Pot cooking time followed by Oven baking

Oven Bread

For this, I used the Lékué Silicone Bread Maker which is convenient because you mix it in, proof in it AND even bake in it! Perfect bread for 1-2 people.

Pros:
– Best taste + flavor
– Easiest to make, with only the bread maker + an oven required
– Uses baking powder vs. yeast

Cons:
– Small portions means it’s more of a daily task
– Requires 2 resting stages

Overall, I found the Instant Pot and Air Fryer breads very similar in taste and what you can use it for (sandwiches, avocado toast, etc). The Instant Pot bread was a bit denser overall, so in the end I would go for the Air Fryer option over the Instant Pot because I like the lighter version, and less time consuming. However, at the end of the day, I have to admit that my favorite and easiest overall was def the over version, using the Lékué Silicone Bread Maker! While this is smaller portions, it’s easy enough (and considering fresh bread only lasts a couple days), it’s a great go-to for a bread fix!

Check out my YouTube video to see the bread showcase showdown in action!

Air Fryer Bread Recipe

Ingredients:

  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons kosher salt
  • 2 2/3 cups all-purpose flour

Instructions:

  • Butter a 6-by-3-inch round pan and set aside.
  • Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
  • Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.
  • Add the pan with the dough to a 3.5-quart air fryer and set to 380 degrees F. Cook until the bread is dark brown and the internal temperature registers 200 degrees F, about 20 minutes. Let cool in the pan 5 minutes, then turn out onto a rack to cool completely.

Recipe by FoodNetwork.com

Instant Pot Bread Recipe

Ingredients:

  • 3 1/4 all-purpose flour
  • 6-8 grams instant yeast OR 7.5-10 grams Dry Active Yeast
  • 1 1/2 tsp salt
  • 1 1/4 cup cold water

Instructions:

  • Make Bread Dough: In a large mixing bowl, add in all-purpose flour, then salt. Mix them very well.
  • Add in instant yeast, and mix them very well.
  • Push all the flour mixture to the side by creating a well in the middle. Gradually pour cold water into the well, then mix the flour until well incorporated to form a wet sticky dough. Make sure all the flour is mixed in. Depending on your flour, you may need more cold water.
  • Cover the dough with a lid or food wrap to retain moisture.
  • Rising Dough: Let dough rise to almost double in size for 2 hours at 75°F (24°C) to 85°F (29°C). Then, you can continue to step 3 or place it in the fridge for 12 – 24 hours.
  • Shape Bread Dough: Lightly dust your work surface with some flour. Place the dough on the dusted surface. To prevent the dough from sticking to your hand, wet your hand with a bit of water before you fold the dough.
  • Fold the bottom part of the dough up, then pull and stretch the top part of the dough and fold it down. Flip the dough over and roughly shape it into a round “ball” shape.
  • Grease the bottom of a round baking pan with some oil, then place the dough in the container. Cover the container with a lid.
  • Pressure Cook Bread: Add 1 cup cold water to the Instant Pot. If you’re using a closed container with no removable bottoms, place the container directly in the water. If you’re using a pan with a removable bottom, add a trivet and place the pan on top of it.
  • Pressure Cook at High Pressure for 40 minutes + 10 minutes Natural Release. Open the lid carefully.
  • Uncover & Bake Bread: Soak up the water on the lid, then remove the lid. Measure the bread’s temperature with a meat thermometer (core should be 180°F – 190°F).
  • Place the bread container in a 450°F oven for roughly 12 – 18 minutes until the bread crust is beautifully brown.
  • Cool & Slice Bread: Remove the bread from the container. Place the crusty bread on a wire rack and let it cool down for at least an hour before slicing into it.

Recipe by PressureCookRecipes.com

Silicone Bread Maker Recipe

Ingredients:

  • 1 1/2 cup whole wheat flour
  • 5 1/2 fl oz water
  • 1 tsp salt
  • 5 grams fresh yeast OR 1 tsp baking powder

Instructions:

  • Place all the ingredients in the Bread Maker and knead until you obtain a homogeneous, uniform, and elastic dough.
  • Leave to rest in the Bread Maker at room temperature for 1 hour and half, covered with a cloth so it won’t dry out.
  • Once rested, shape it into a baguette or loaf and leave to rest for 45 further minutes. Afterwards, close the Bread Maker and bake in the preheated oven for 25-30 minutes at 428 ºF (220ºC).
  • Once baked, leave the bread to cool on a rack.

Recipe by Lekue.com

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