Grilling Bread?

The other day while “Mr. Kimbersglen” and I were cooking on the EcoZoom, we were thinking of other ways to cook “normal” foods out doors.  With Hurricane Irene hitting family and friends on the east coast, we were thinking of creative ways to still go about our normal meal cooking without a traditional stove. Some of our friends had already been without power for several hours with several more to go.  It’s also nice to say, that it was probably our hottest weekend yet (a whopping 85 degrees…sorry my friends in the midwest) and we had yet to turn on our air conditioning (again, another apology to the midwest region) and I didn’t want to heat the house with the stove.  Saturday night we cooked frozen pizzas on the barbecue grill.  It worked wonderfully.   Then I got to thinking of what could be really difficult to make on the grill. Bread was my thought.  Since everything can still be mixed up without power, that was too easy.  But cooking it would be another thing.

So Monday, the experiment began.  After my bread rose a 2nd time:

I took it out to the grill and placed it on the top rack:

Closed the lid and took advantage of the much cooler temperatures and spun up some alpaca.  I wanted to stay outside to keep track of the temperature of the grill.  I did need to make a few minor tweaks to keep the temp constant.

Thirty minutes later, the bread was done.  After it cooled I removed it from the pan like normal and we enjoyed wonderful fresh homemade wheat bread with dinner.

While I don’t always plan on making bread this way, it’s nice to know I can.  It would also be easy to throw a loaf on the grill while cooking a roast or some other meal and still not have to use the oven.

~~Kimber’s Whole Wheat Bread Recipe~~

3 1/2 cups whole wheat flour

1/3 cup milk

1/4 cup honey

1 cup water

1 1/4 tsp salt

1/4 cup olive oil

2 1/4 tsp yeast

Knead together until dough forms a ball.  Add extra flour if needed.  If using a mixer, use bread hooks.  Place in oiled bowl, cover, and let rise until double in size.  Punch down and knead slightly placing in bread pan.  Let rise again.  Bake at 350 degrees for about 30 minutes. Let cool slightly, remove from pan, and cool completely.  Slice, eat, and enjoy.

 

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2 responses

  1. Pingback: Pumpkin Whole Wheat Bread « Kimbersglen

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