This air fryer crusty loaf is a rustic, no-yeast bread with a golden, crackly crust and soft, steamy interior—all ready in under 30 minutes. I love that it’s made with just a few simple ingredients and doesn’t require kneading or proofing. Perfect when I want fresh bread without the wait.
Why You’ll Love This Recipe
I love how quick and foolproof this bread is. There’s no yeast, no rising time, and no kneading required. It’s my go-to when I need a hearty, homemade loaf on the table fast—whether I’m serving it with soup, using it for sandwiches, or just enjoying a warm slice with butter. Baking it in the air fryer gives it that gorgeous crust I crave, and I never have to heat up the whole kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3¾ cups all‑purpose flour
1½ tsp baking soda
2 cups buttermilk (or milk + 2 tbsp lemon juice, let sit 5 minutes)
Directions
I start by whisking the flour and baking soda together in a large bowl until evenly combined. Then, I make a well in the center and pour in the buttermilk. Using a fork, I stir everything until a shaggy dough forms—it’s totally fine if there are still a few dry patches.
On a lightly floured surface, I dump out the dough and fold the edges in toward the center about 4–5 times. I don’t knead it. After flipping it seam-side down, I use cupped hands to rotate it into a smooth ball, creating surface tension for that perfect crust.
Next, I line the air fryer basket with parchment paper, cutting it into a sling to help lift the loaf out easily. If the basket’s on the smaller side, I slightly flatten the dough so it won’t touch the top heating element.
I place the dough in the basket and cook it at 350°F (175°C) for 25–30 minutes. I make sure not to open the air fryer during the first 20 minutes so the steam can work its magic. It’s ready when the crust is golden and the loaf sounds hollow when tapped.
Once out of the fryer, I let it rest for 15 minutes before slicing—this makes sure the crumb sets nicely and keeps it from turning gummy.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 25–30 minutes
Total Time: 30–35 minutes
Servings: ~10 slices
Calories: ~160 kcal per slice
Variations
Sometimes I like to switch things up by mixing in a handful of shredded cheese, fresh herbs like rosemary or thyme, or even garlic powder for extra flavor. Swapping in part whole wheat flour gives it a nuttier taste and a bit more heft. I’ve also tried using plant-based milk with lemon juice, and it works great for a dairy-free version.
Storage/Reheating
I store leftovers wrapped in a clean kitchen towel or in an airtight container at room temperature for up to 2 days. For longer storage, I slice it and freeze the individual pieces in a zip-top bag. To reheat, I pop slices in the toaster or warm the whole loaf in the air fryer at 300°F for about 5–7 minutes until heated through.
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FAQs
How do I know when the bread is fully cooked?
I tap the bottom of the loaf—it should sound hollow. The crust should be golden brown, and if I’m unsure, I can check the internal temperature; it should be around 200°F.
Can I use plain milk instead of buttermilk?
Yes. I make a quick buttermilk substitute by mixing 2 tablespoons of lemon juice with 2 cups of milk and letting it sit for 5 minutes.
What if I don’t have parchment paper?
If I’m out of parchment paper, I lightly oil the air fryer basket to prevent sticking, but parchment makes lifting the bread out much easier.
Can I make this gluten-free?
I’ve had success using a gluten-free all-purpose flour blend. The texture is a bit different, but it still turns out delicious.
Why didn’t my loaf rise much?
This recipe doesn’t rise like yeast bread. It’s more of a quick bread, so the baking soda gives it a modest lift. Overmixing the dough can also make it denser.
Conclusion
This air fryer crusty loaf is my shortcut to fresh, homemade bread without the fuss. With no yeast, no kneading, and under 30 minutes from start to finish, it’s the perfect solution for when I want something warm and comforting fast. Whether I’m serving it with dinner or enjoying it toasted with butter, it always hits the spot.
📖 Recipe:
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Air Fryer Crusty Loaf
- Total Time: 30–35 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This air fryer crusty loaf is a quick, no-yeast bread with a golden crust and soft interior, ready in under 30 minutes. Perfect for when you want fresh, homemade bread without the wait or hassle.
Ingredients
3¾ cups all-purpose flour
1½ tsp baking soda
2 cups buttermilk (or milk + 2 tbsp lemon juice, let sit 5 minutes)
Instructions
- In a large bowl, whisk together the flour and baking soda until well combined.
- Make a well in the center and pour in the buttermilk.
- Stir with a fork until a shaggy dough forms—some dry patches are fine.
- Turn the dough out onto a lightly floured surface and fold the edges toward the center 4–5 times. Do not knead.
- Flip the dough seam-side down and use cupped hands to form it into a smooth ball.
- Line the air fryer basket with parchment paper, making a sling for easy removal. Flatten dough slightly if needed to fit.
- Place the dough in the basket and air fry at 350°F (175°C) for 25–30 minutes. Do not open during the first 20 minutes.
- Check for doneness: crust should be golden and the loaf should sound hollow when tapped.
- Let rest for 15 minutes before slicing to allow crumb to set.
Notes
Don’t overmix the dough to avoid a dense loaf.
Check internal temperature (around 200°F) for doneness if unsure.
Add herbs, cheese, or garlic powder for flavor variations.
Use gluten-free all-purpose flour for a gluten-free version.
Substitute plant-based milk and lemon juice for a dairy-free loaf.
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Category: Bread
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 290mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
