Jamie Oliver’s air-fryer bread recipe is “so quick and easy” – ready in under an hour (Image: Getty)
Making bread from scratch has earned a reputation as one of the hardest things to do as an amateur home baker.
Even those with years of experience baking in the kitchen may struggle to whip up a perfect or crusty white bloomer.
easy , which is entirely yeast-free, has enabled everyone with an to try their hand at homemade bread.
Sharing the for “herby cheese soda bread” from his cookbook Easy Air Fryer, Jamie noted that the bread has notes of “rosemary, melty cheese and oats”.
The bread has endless possibilities, from slicing it up and stuffing it to make a tasty sandwich to dunking the bread into a hot bowl of soup.
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This delicious soda bread is flavoursome and quick to make with the help of an air-fryer (Image: Getty)
Those who have tried it for themselves have raved about the . One person claimed it was “the nicest bread [they’ve] ever eaten, never mind made”, adding that it was “so quick and easy”.
The chef promises that making the bread is “not too tricky”, requiring just 16 minutes of hands-on preparation time. Cooking takes 30 minutes, and no proving time is needed, so you can enjoy the bread within an hour of starting.
Air-fryer bread recipe
Ingredients
- 250g plain wholemeal flour
- 200g plain flour, plus extra for dusting
- 50g porridge oats, plus extra for sprinkling
- One heaped tsp bicarbonate of soda
- Four sprigs of rosemary
- One large free-range egg
- 300g buttermilk or natural yoghurt
- 100g Red Leicester or Cheddar cheese
- Olive oil
Don’t miss… [TIPS] [RECIPE]
An air-fryer is a helpful kitchen gadget (Image: Getty)
Method
Start with a large mixing bowl and combine both kinds of flour, the oats, bicarbonate of soda and one level teaspoon of sea salt inside. Pick and finely chop the rosemary leaves from the stalks, stir most of them into the mixture, and set the rest aside for later.
Create a small well in the centre of the bowl, crack in the egg and add the buttermilk. Mix the contents of the bowl thoroughly with a fork, and gradually bring in the flour from the outside.
Use your clean, lightly floured hands to pat the dough and bring it together. Now chop the cheese into chunks, mix it into the dough, and shape it into a ball. Clean your hands and lightly oil them before flattening the dough into a roughly 3cm deep disc.
Sprinkle over a few extra oats and a little sea salt, patting them onto the dough. Use a knife to score a deep crisscross pattern into the top. Then, carefully place it in the air-fryer drawer and cook for 20 minutes at 180C.
Take the reserved chopped rosemary and rub with one teaspoon of olive oil, then sprinkle this over the bread and cook for another 10 minutes at 180C, or until a firm crust has formed and the bread sounds hollow when tapped on the bottom.
Finally, transfer the cooked load to a wire cooling rack. Jamie suggests serving the bread warm, but it will keep for a few days if you leave it sliced-side down on a wooden breadboard with a tea towel or muslin cloth over the top.