Bread Making Attempt #2

July 24, 2026 · Bread making

Today's bread was better. It didn't seem to rise much overnight, and did less risng during the cooking process than attempt 1. However, it was less dense than the first batch, while still feeling hearty. I made the load in the morning and ate it alone (while on my walk), with soup, and as a bun for a burger. all three worked well, with the soup meal being the best use. If I had to guess I'd say the egg made the difference.

Attempt #1

Basic Bread

Proof: Overnight + 1.5 hours Cook: 14 min at 350°F

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup water (approx.)
  • 1 packet yeast
  • 1 tbsp syrup (approx.)
  • 1 tbsps white sugar
  • 1 egg

Instructions

  1. Mix flour, yeast, and syrup. Add water and knead into a dough.
  2. Proof overnight.
  3. Remove from fridge and let it proof on the counter for 90 mintues
  4. Preheat air fryer to 400°F.
  5. Cook at 350°F for 14 minutes.

Thoughts

These two breads have been yeasted, but comparatively yeast is expensive. I just happend to have a few packets on hand. I have one more, but continuing this way will add up consideraly. So I may try using baking powder as the rising agent in a few attempts and see how that works.

I do think I have the air fryer settings figured out, which is wild since I was totally just winging it. Next things to try....