I so wanted to bake some fresh bread at the Little Cabin but I dare not turn the oven on for fear of heating the place up even more! The heat and humidity make for perfect bread rising conditions....hmmmm.... What to do, what to do.....
Fresh BBQ Bread (you can do this with any bread recipe you want. I just had all purpose flour at the cabin)
- 1 1/4 cups warm water
- 1 pkg active dry yeast
- 2 tbsp honey
- 3 tbsp olive oil
- 3 - 4 cups flour
- 1/2 tsp salt
Add 1 cup of flour and mix with a wooden spoon. Now add the salt and another cup off flour.
Keep adding the flour 1 cup at a time until you can mix no more.
Now knead the dough by hand for a few minutes until the dough is soft and elastic.
Place the ball of dough back in the bowl, cover with a clean towel to rise until double in size. (anywhere from 45 to 60 minutes, or sooner if hot and humid!)
Punch the dough down and form it into an oblong loaf.
Now you can either use a baking sheet or tin foil that has been doubled up. Either way, dust the surface with flour to keep it from sticking to the baking surface.
|Double layer of foil - use a board to slide the foil on and off the grill|
Preheat the BBQ on high for about 10 minutes. Depending on your BBQ you have a few options. This BBQ has four burners so I turned off the middle 2, left the outside 2 on and placed the bread in the middle, on the burners that are off. We are using indirect heat to bake the bread.
Bake for about 15 minutes, lift the lid to peek after 10 minutes but remember that when you lift the lid, you let ALL the heat out and it will take a couple of minutes for the heat to build back up again.
Until next time, stay cool and eat well.