Air Fryer 30 Minute Yeast Free Cheesy Bread
Introducing my Air Fryer 30 Minute Yeast-free Cheesy Bread recipe! This super simple and tasty cheese bread, requires no yeast, kneading or proving, so takes just 30 minutes to produce!
Air Fryer 30 Minute yeast-Free Cheesy bread
Savoury Lesson No.1
**Click link to jump to section**
What Is This Yeast-free Cheesy Bread?
This is a yeast-free ‘bread’, that rises with baking powder, contains mature/sharp cheddar as well as lovely herbs to make a super speedy bread with no need for kneading, or proving, can be made in a cake tin/pan & is ready in 30 minutes.
Why Make This Air Fryer Cheesy Bread?
- Easy to make & a beginner’s recipe
- Tastes great
- Money-saving air fryer recipe*
- Bake in oven or air-fryer
- Yeast-free
- Adjust the flavours/herbs
- Step-By-Step Instructions & photos
- Video Tutorial
- Includes adjustments for smaller/bigger pans
- Perfect anytime of the year
- Can be made in hotter weather with air fryer
Oven Or Air Fryer
You can use the oven or air fryer for this recipe.
Air Fryer Size
I tested this recipe in my new Tefal 20 litre 10-in-1 Air Fryer oven, which we are loving so far. With that, I can easily get any diameter of cake tin/cake pan in nicely.
If your air fryer won’t take a 9″ (22.75cm) wide cake tin, & still want to make in your air fryer, try my article for reducing a recipe for a smaller tin. There you will find tables & instructions on how to reduce the recipe from a 9″ round tin to whatever diameter size you have.
Recipe Yield
This quick yeast-free cheesy bread makes one round 9″/22.75cm wide bread, and yields 8 portions/slices.
Origin Of The Recipe
The recipe is my adaptation of a recipe I found in an old book called ‘Essential Cooking – Baking’, by Emma Patmore, (Parragin, 1999). During Covid lockdown of 2020, I reviewed the recipe, which was particularly popular because of food & yeast shortages at that time.
Since I enjoyed the bread & its simplicity & quickness, I decided to change a little & add more flavours/seasonings & make Savoury Lesson No.1 for the beginner lessons.
Beginner Baker Instructions
As I mentioned, this is Savoury Lesson 1, for beginner bakers. If you are not a beginner baker, you can jump to the recipe. But for beginners, please read the recipe instructions thoroughly & check out the How The Lessons Structure Works for more guidance & the order to complete the lessons.
Ingredients & Alternatives
Here are the ingredients for the yeast-free 30-minute cheesy bread:
- Flour
- Baking Powder
- Smoked Paprika Or Mustard Powder
- Garlic Powder/Granules
- Salt
- Melted Butter
- Milk
- Egg
- Extra/Mature (Sharp) Cheddar Cheese
- Herbs for Topping (optional)
**Note ingredient amounts listed in the Recipe Card below.
Jump to RecipeFlour
The recipe can be made using Plain/All Purpose Flour, or UK Self-raising flour. However, if using Self-raising flour, do not add the baking powder!
Cheese
This cheesy bread works best with a cheddar cheese, a mature or extra mature variety (sharp/extra sharp) as it helps provide great flavour to the bread.
Herbs
Salt & garlic powder/granules help season the bread. I like Aldi’s ‘Garlic & Herb Seasoning’ (see photo), that is predominantly garlic & rosemary.
Smoked paprika gives the dough a more orange colour as well as touch of smoky flavour. An alternative to smoked paprika (in any cheese recipe), is mustard powder but this is harder to source, (found in larger supermarkets).
I also like to add some herbs on the top of the cheesy bread towards the end of baking. I used the garlic as well as some rosemary & parsley but you can use any of your favourites or none at all.
Step-By-Step Instructions
1. Begin my measuring out all ingredients. *No need to soften butter as we will be melting it. You can instead use a scale to measure each ingredient as you go, reducing the need for as many dishes. Pre-heat your oven/air fryer if required, to: 190°c/170°c Fan Oven/375°f/Gas Mark 5. **If you have a new or particularly good air fryer, try baking @ 170°c/350°f.
2. Sieve over the flour, baking powder, salt, smoked paprika (or mustard powder) & the garlic herb(s)* into a medium sized mixing bowl & mix till combined.
3. Add in the grated/shredded cheese, (being sure to hold back the smaller amount for the topping), and mix through. Make a well in the centre & leave to the side, while you prepare the ‘wet ingredients’.
4. Melt the butter in the microwave in 30-second bursts, mixing in-between each burst. Alternatively melt on the hob. **Tip – cube the butter quite small and with a smaller surface area, it will melt faster).
5. Let the melted butter cool slightly, while you add the milk to a small bowl or jug.
6. Crack in the egg, and beat with a whisk or fork until the egg is broken up. **In baking, beating the eggs activates the protein, which in turn helps with structure in the bake, helping it rise.
7. Next add in the melted butter & whisk together. (*Note it will not completely combine or ‘homogenise’).
8. Add all the liquid to the well of dry ingredients & mix by hand until everything is incorporated & a thick stiff dough is formed. See Photo 2.
9. Grease the 9″ (22.75cm) cake tin with some homemade lining paste (cake goop) – apply by brushing on in upward strokes to the sides, and apply a generous coating. Alternatively, well grease with some cake release spray, or butter & flour.
10. Carefully add the cheesy bread batter/dough to the greased cake tin, spreading the mixture out right to the edges and as level as possible.
11. Pop in the preheated oven or air fryer (if your particular air fryer machine requires a pre-heat) @ 190°c/170°c Fan Oven/375°f/Gas Mark 5. (**New or particularly good air fryer, try 170°c/350°f.) Bake in the centre for 10 minutes.
12. The top will be set but the bottom will not, so remove from the oven/air fryer & place a cooling rack on top. Hold altogether and flip over to release the bread. Slide the bread back into the cake tin so the bread is now upside-down.
13. The bottom will be soft & easy to dent (see my finger impression in Photo 4). Place back in the oven/air fryer & bake for 4 minutes till the surface is not as soft & a little more coloured.
14. Flip bread back out again so right way up, & sprinkle on the smaller amount of reserved grated/shredded cheese. You can also top off with some garlic herb seasoning & some rosemary & parsley as seen in Photo 5.
15. Put back in the oven/air fryer & continue baking for about 3 – 8 minutes until the cheese is melted nicely. Mine takes 6 minutes & total bake time of 20 minutes.
16. Place as is on a cooling rack for 2 minutes before turning out onto the cooling rack alone and allow to cool a little before serving.
Serving & Storing
1. Leaving to cool completely will make cutting easier, but you can still cut when slightly warm. Cut into 8 triangles or go rustic and just pull it apart!
2. Serve as is, as an accompaniment to a meal or lunch. It is possible to reheat slices a little (15 seconds in microwave or 30-60 seconds air fryer), and spread some homemade butter. on top, allowing it to melt!
3. Store left-over cheesy bread in a cake or cookie tin for 2 – 3 days. Or under a cake dome for 1 – 2 days. Don’t place in the fridge, as the cold can cause condensation and the bread to turn quicker.
Alternative Flavourings
Now you have tried this wonderfully easy & yummy yest-free quick cheesy bread, why not try adding some mustard powder in place of smoked paprika? (Note your bread will be not as golden orange a shade with this ingredient). Or try some of your favourite herbs, not only added to the bread dough, but on top too?
Try some different hard cheese, preferably ones with a strong flavour profile.
Lessons bakers – now that you have read the detailed step-by-step instructions, make the bread, take notes as you go & proceed to Theory Lesson No. 3 – Science Of Baking.
Recipe Card
Air Fryer 30 Minute Yeast-Free Cheesy Bread
Equipment
- Scales or measuring cups
- Measuring Spoons
- Sieve
- Medium mixing bowl
- Small bowl for butter (heat-safe if microwaving)
- Small jug or bowl
- Grater/Shredder
- Spatula or Wooden Spoon
- Lining Paste/Cake Goop (Cake Releaste Spray, or Butter & Flour)*
- 9" (22¾cm) Round Cake Tin (For smaller sized tin see notes)*
- Cooling rack
Ingredients
Dry Ingredients
- 250 grams Plain/A.P. Flour (8¾ oz, 2 cups)
- 2½ tsp Baking Powder (Omit if using UK Self-raising flour)*
- 1 tsp Salt
- 1½ tsp Smoked Paprika (Alternative Mustard Powder)*
- ½ tsp Garlic Granules* (Alternative Onion powder)*
Wet Ingredients
- 25 grams Butter (¾ oz, 2 level tbsps, melted)
- 150 ml Milk (5 fl oz, ⅔ cup, any milk)
- 1 Egg (Medium – large, US Large – Extra Large)
- 100 grams Grated/Shredded Mature/Sharp Cheddar (3½ oz, 120 grams, 4¼ oz)*
Topping
- 30 grams Grated/Shredded Mature/Sharp Cheddar (¼ cup, 1 oz)
- Herbs (Garlic, Rosemary, Parsley etc)*
Instructions
- Pre heat Oven to 190°c/170°c Fan Oven/375°f/Gas Mark 5. (**New or particularly good air fryer, try170°c/350°f).
- Sieve 250 grams Plain/A.P. Flour, 2½ tsp Baking Powder, 1 tsp Salt, 1½ tsp Smoked Paprika & ½ tsp Garlic Granules* into a mixing bowl & mix together, before folding in the 100 grams Grated/Shredded Mature/Sharp Cheddar.
- Melt the 25 grams Butter in the microwave in 30-second bursts, or on the hob & leave to cool slightly. Add 150 ml Milk & 1 Egg to a jug or small bowl, whisk well before adding in the melted butter.
- Make a well in the centre of the dry mixture before adding in the wet ingredients & mixing together using a wooden spoon or spatula. Mix until all flour is incorporated, and a thick stiff dough is produced.
- Grease the 9" (22¾cm) cake tin/pan with homemade lining paste/cake goop, cake release spray or butter & flour method.
- Add the cheesy bread dough to the prepared cake tin, pushing out to the edges and making level before tapping on the counter/worktop & placing in the centre of the oven/air fryer to bake for 10 minutes.
- After the 10 minutes, remove & use a cooling rack to turn the bread out & slide back into the tin upside-down. Bake for 4 more minutes before removing & flipping back right-way up.
- Sprinkle the 30 grams Grated/Shredded Mature/Sharp Cheddar on top of the bread as well as Herbs* before continuing baking for 3-8 minutes until the cheese has melted.
- Leave to cool as is, on a cooling rack for 2 minutes before turning out onto the cooling rack & leaving to cool a little more before serving
- Cut the cheesy bread into 8 triangles & eat as is, or with some homemade butter. **Tip – warm a slice for maximum 15 seconds in the microwave & let the butter melt into it.
- Store yeast-free cheesy bread in a cake or cookie tin for 3 days, or under a cake dome for 1 – 2 days. Storing in the fridge is not recommended as it can cause condensation and the bread to spoil quicker.
Notes
Flour – use Plain/All Purpose flour, or UK Self-raising flour (less the baking powder listed).
Cheese– a mature or extra mature cheese (extra/sharp cheddar), works best for this recipe.
Herbs – garlic powder/granules used, but favouring Aldi’s ‘Garlic & Herb Seasoning’ mix that also contains rosemary (see photo before this Recipe card). Onion powder is also a good substitute. Instead of smoked paprika (not the hot kind), you can use Mustard Powder. Top with the garlic mix, rosemary, parsley or other favourite herbs.
Nutritional Values – I am not a qualified nutritionist & all nutritional information is approximate, based on making with the ingredients & amounts listed above & cutting into 8 triangles, where one serving is one slice. Cut smaller or bigger & these values will change. All information from website MyFitnessPal.com.
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Caro x
30 Minute Yeast-Free Cheesy Bread
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Caroline’s Easy Baking Lessons
This recipe is so easy and tasty to make. Ideal if you want something quick
Exactly, such a quick easy tasty recipe.