I love baking. I love baking in my air fryers, I think I find it less intimidating. I started with my grandmother’s and mother’s recipes, which she has had for years and years, she is old-fashioned and keeps them on notecards, so the origins are unknown. But, like most home bakers, once you find a recipe you like, you tweak it a bunch, until it suits your family’s taste buds. So, as you find recipes of mine that you like, I hope that you will make them your owns, by adding something that you and your family enjoy.
Everyone is familiar with bread, I come from a large Italian family, where we have bread at every meal. In recent times, after I had my own family, I let my homemade bread fall to the side, because there is so many great Artisan bread that you can get from the grocery stores these days. But, nothing beats the smell of fresh bread in your own home. So, today, I decided I will bake a loaf for my family and of course myself. (My oldest son Ethan absolutely adores bread, so he is always my taster, if he likes it, it always goes on to the website, if he doesn’t like it, I go back to the kitchen to tweak it)
I hope you and your family enjoy it!
Flour: I have been reading up on flour since I am really baking a storm these days. I always use all-purpose, which is really made for the home baker, since most of us wouldn’t run to a store, just to buy special types of flour for each recipe. The key to the all-purpose flour and why it is suitable for baking is that it has a medium gluten protein count of about 9.5-11.5% (Thank you Wikipedia). This protein count is actually really important to remember because when you are baking, it’s really important not to over mix because overmixing the gluten will cause your final product, whether it’s cakes, cookies, or quick bread to be harder and denser.
Baking Powder: I remember most of the time in science class playing with both baking powder and baking soda, waiting for a chemical reaction. Well, those science teachers knew what they were talking about because baking powder (and the one that is going to follow this, baking soda) are very important in baking. Baking soda is really a combination of baking soda, cream of tartar and depending on the brand cornstarch. (Again, thank you Wikipedia). the only reason that baking powder is used in baked goods is that it is a substitute for yeast. It still causes your baked goods to get the height and allows you to get fluffy baked goods. It does so because as your science teacher taught you, it causes a chemical reaction with releasing carbon dioxide gas, with some acid in the recipe.
Baking Soda; Again your science teacher probably showed you this, in comparison as to what baking powder could do. Baking soda is really just Sodium Bicarbonate. Baking soda is added into most baked goods because it acts as a leavening agent. What is a leavening agent, you ask? Well, reading about on the web, baking soda is an acid and it causes a chemical reaction with another acid if your baked good, which causes your baked good to expand. This ingredient is really important in cakes, bread, cupcakes, pancakes, and other fluffy baked goods.
Sugar: Sugar is not the most popular topic these days, with everyone having a special take on it. But sugar does play a significant role in the baking process. There are many substitutes for sugar, that will work. But what any type of sugar will do for a baked good, is really ingredient that adds a nice texture to your baked good, since it is light and airy, it helps your baked good keep moist after baking. So, if you are looking for a sugar alternative, please note that the recipe may need additional air frying time, since all sugars are moist, and they may require additional cooking time.
Hints For Air Fryer Safe Pans:
If you want to keep the classic shape of the quick bread, then I recommend these,
These will find in both the Vortex Pus and Omni, I have used them in both, so I know they fit.
Disposable Air Fryer Safe Pans:
Now, I give a lot of quick breads and other baked goods out, around the holidays and even during the school year, for teachers, and other events. I usually stock up on these, when they are on sale, and they come in really handy.
Kitchen Items Used: (Note: Affiliate links are included in this post)
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Air Fryer, Milk and Honey Pull-Apart Bread Rolls
One of the easiest bread recipes for the air fryer, I got a great batch of pull-apart bread rolls, for diner out of the recipes, and it was fabulous. Remember if you are cooking baked goods in the air fryer, check to see if they are cooked through, before removing.
- Prep Time: 80
- Cook Time: 12
- Total Time: 92
- Yield: 4 Servings 1x
- Category: Baked Goods
- Method: Air Fryer
- Cuisine: American
- 1 package of active dry yeast (or 1/4 ounces)
- 1 1/4 cup warm milk (about 110–115 degrees)
- 1/4 cup honey
- 1/8 cup melted butter
- 4 to 4 1/4 cup all-purpose flour
- In a large mixing bowl, mix together the yeast, warm milk, and honey. Leave for about 15 minutes, until it starts to foam.
- Add the flour, melted butter, salt to the yeast.
- Mix well, until everything is well combined. Once, the dough has formed, knead for a few minutes, and then cover with a kitchen towel, and leave until it doubles about 1 hour.
- Spray your pan with non-stick cooking spray or olive oil spray.
- Roll the dough into about 1 inch to 2 inch balls, Place your dough inside of the coated pan.
- Cover with saran wrap and wait about 30 minutes.
- Set in the air fryer oven or basket, at 310 degrees F for 12 minutes, after 12 minutes check and see if the underside is done, if not, add about 2-4 minutes.
- Plate, serve, and enjoy!