One of the slickest tricks we know is the bread on the grill. Once you know that your grill is just like an oven to cook in your favorite recipe.
We can think of reasons to use barbecue of all types. Enjoy freshly baked bread while camping or on the cab or at the next family reunion. Sometimes it is nice to get out of the kitchen, enjoying the spring air and cook outside. (Watch the neighbors turn up their nose when the windScent of freshly baked bread wafts over the fence.) And in the summer, there is no need to heat up the kitchen to cook. Finally, if there ever was a situation of emergency is extended when off, may be the only bread in the city.
You can cook almost all covered with a grid. (If you do not have a grill cover, improvise with a large inverted pot.) The heat rises and circulates in the area with as happens in the oven. The heat source canCoal, gas or wood. We prefer gas because it is easier to control and do not give a smoky taste of the bread. Since it is hottest near the flames, elevate the bread even if you have to improvise. In our grid, there is a secondary shelf for baking potatoes and so on.
For this demonstration, we have Old-Fashioned White bread mix to make, although any mix or recipe. We mixed as directed on package. After he had risen, we formed a lot in the town ovalBread, hamburger buns in a sandwich, and another in Essen.
The trick to baking bread perfectly control the temperature and time. If the thermometer has a measuring grid, you did (even if the outside temperature and wind can affect how well to keep the heat grill). If you called a thermometer, just heat, the temperature on package or in recipe. If you do not guess. After a few loaves you have it perfect, and we're betting that thefirst batch of barbecue is good.
Rolls and buns will probably bake in 15 to 20 minutes and bread lasts 20 or 30 minutes depending on size and temperature. An occasional look to see how the bread is doing okay now almost complete.
We have twelve large sized hamburger buns, just the thing for that quarter-pounder. In the form of rolls, dinner rolls because then it would flatten several times until, as they seem in the photo on the left. (TheDust, which can be seen on the plate of cornmeal.) Cover.
Before baking, we washed the buns with egg white wash (one egg white plus one tablespoon of water). We then sprinkled with sesame seeds. On our grill, we cooked with the heat turned around two-thirds open for about 18 minutes.
For dinner rolls, we used an 8 1 / 2 x 15 inch pan and rolls 20 to 2.5 ounces per scale.
We have two country style loaves from one mix. If you lookclosely, you will see that we forgot to tip slash, for steam, and then with a slot in the side of the issue over loaf. Do not do as we mark two bars or three quarters of an inch deep on top of bread as you start cooking.
Here are a few tips to help you along the way:
bake bread or hamburger first. The bread is fresh, while the rest of the food to cook. Burn fat at the bottom of the grill makes the temperature more difficultControl and soot can stain the bread.
o If you can let your bread rise outside where the temperature can be less than indoors or where breezes swirl around the bread, you should have a big plastic bag for food in a greenhouse. Once the bread dough - pan and all - in the bag, inflate slightly and close. When the day is cool, bag and bread in a warm sunny place to get some 'sunshine.
Grids or tend not to circulate the hot airand ovens. Around the base of the bread from burning, place a tray beneath the other and a grid between the pots to make room for insulation.
o If your bread baking faster on one side or the other, rotate the pan 180 degrees part way through the cooking time.
The trend or the bottom of the bread is burning. Place the bread as far away from the flames, as you can, even if it means elevating the bread.
We hope you have fun baking bread outside thisSummer. We know you'll be the envy of the neighborhood camping, or RV park.
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