How To Bake Bread on the Grill

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.

Comments

  1. Jemima Puddleduck says

    Fun idea. We love bread, and my husband really loves anything that let’s him play with the grill :)

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