This is a post I wrote last summer, but since it is on my old site and it’s just HOT everywhere, I thought I’d share it again!
My go to bread baking technique is the Artisan Bread in 5 Minutes A Day method. I baked and froze a ton of this bread in May, but we just recently ran out. With cooler temps this past week, I decided to re-stock the freezer. On the same evening that I planned to bake bread, we made pizza on our grill so I decided to try and bake a loaf of bread as long as the grill was hot.
I put a sheet of parchment paper in a disposable pie tin. I tore off a chunk of bread dough from my batch, tucked it under (as directed for the “gluten coat”) and tossed it in the pie tin. I did not let the bread rest (AB5 bread usually rests for 40 minutes before baking) — I just slashed the top. I baked the bread on the “warming rack” of our grill, which is attached to the cover and sits above the actual grill grate. The grill was on high for a good 30 minutes and the top was open and closed as we baked our pizzas. I kept an eye on the bread as we cooked. The crust got a bit toasty, but the crust was nice and hard once it was done. It tasted great!
I kept the bread off heat because I didn’t want the bottom to char and it was still a bit darker than normal. This is a pretty unscientific method, but worth a shot if you have a summer craving for and don’t want to heat up your house.