Monday, July 18, 2011

Too Hot To Bake Bread??? Bah!

The weather has been hot and steamy here on the prairies! I am not going to complain about the heat because we spend all winter complaining about the cold. We deserve weather like this, really we do! We endure the deep dark depths of a prairie winter to get these glorious long, hot, sultry days of summer.  We spent the weekend at the Little Cabin on the dock.  We had our sun brellas out, our sunblock on, and our books in hand.  When we got too hot, we jumped into the water to cool off.  I mean, really cool off.  You do have to brace yourself for the cold but after the heat it is just so gloriously refreshing.

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)

Printable recipe
  • 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
Combine the honey and the water in a bowl, stirring to mix and dissolve the honey.  Add the yeast and give it about 10 minutes to get all foamy and ready to go. Then add the olive oil.


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.

Baking sheet
Double layer of foil - use a board to slide the foil on and off the grill
 Cover with a clean towel and allow it to rise until double.

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.

    8 comments:

    1. Your bread looks wonderful. There's nothing better in the world than the smell of homemade bread!

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    2. Very cool. I bake breads, bagels, and pizzas year round. Just too tasty not too.

      Happy Eating :-)

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    3. Oh wow these look so amazing :)I love this simple technique, too :)

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    4. I'm going to have to try this out.....great way to keep the oven off.

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    5. I love this idea! How fantastic - and it looks absolutely delicious. I'll definitely be trying this out. Thanks! : )

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    6. Sometimes I don't understand why people stop baking during the summer, or maybe I'm just lucky. My oven keeps the heat inside, the kitchen doesn't get hot at all. If I cook, turning on the stove, well, that's a totally different story. Mostly I do my cooking as early in the day as possible or late at night.
      Your bread turned out great. I have never baked, actually BRQ-ed a bread before, thanks for the idea Lori.

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    7. Wonderful! Fantastic!
      Thanks for sharing, that's awesome!

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