The back story…..
Putting it mildly, I love bread. It doesn’t necessarily love me, that’s a different blog.
Any way my oldest daughter has a fondness for bread. She enjoys a crusty rustic loaf with no accessories. She eats it plain! She (and her 2 year old sister) also like to help.
So I needed a recipe they could make. I found this No Knead Bread recipe from Jaiden Hair. In that she adapted it from The New York Times No-Knead Bread recipe. I’m sure they got it from someone, who got it from someone, who got it from someone’s brother’s sister’s cousin’s uncle.
We wanted to make this but we didn’t have 20 hours, it was also getting warm and didn’t want to turn my oven up to 450, So what’s a girl to do? Grill it of course!
We made a theme, we grilled our bread, made chicken foil packets, and ziplock ice cream for dessert.
The kids can do the mixing & tasting part, but mom and/or dad have to do the grilling part.
The Recipe adapted from Jaiden Hair
Knead a Little Bread Baked on the Grill
Prep time: 7 1/2 hours Cooking time on grill: 40 minutes.
3 cups flour (I’m cheap, if you want to use fancy bread flour go for it)
1/4 teaspoon instant yeast
1 teaspoon salt
1 1/2 cups warm water (You may need more depending on climate. My tip: 3/4 really hot hot and 3/4 really cold give a nice warm temp)
Covered pot (it has to be heavy-duty, 450 oven proof, Cast iron or Pyrex)
1/4 cup of water for grill
gas grill (or you could use the oven)
1. In a non reactive bowl mix flour, salt, yeast, water. knead it a lil into a loose ball. It’s a rustic bread so don’t knead too long, messy ball is fine. Cover with plastic wrap and let sit 6 hours in a warm area.
2. Take a kitchen towel, flour it well. Plop the dough onto the well floured towel and fold it over 3 times.
3. Plop the dough onto parchment lined bowl. (make your parchment paper oversized). Cover the bowl a towel let it rise an hour.
4. While the bread is rising. Fire up the grill. Get the cast iron or dutch oven and put on the grill. and fire it up to 500. On my Weber all 3 burners were on medium.
3. Ready set grill! This part is nerve-wracking! Because you can’t peak! Take the towel off your dough, take your bowl and 1/4 cup of water, oven mitts, out to the grill. Open the lid to the grill, Using heavy duty tongs remove the lid of the dutch oven, place it on the side. Grab the edges of parchment and put it all in the dutch oven as one unit. Carefully so you don’t burn yourself or steam yourself, lift an edge of the parchment away from the pot, and pour 1/4 cup of water into the pot. Put the lid back on, drop the lid on the grill. Pace, watch the temp on the grill. You want it at 450. Turn down your middle burner to low. Bake 20 minutes.
4. After 20, remove lid it stays off now, and flip bread. Drop grill cover, turn all burners on low and bake another 20 minutes or until it sound hollow when tapped on the bottom.
Recap and Conclusion:
This bread has a flavor I can’t describe. The grill and maybe the cast iron add a hint of something wonderful! Yes it will have a few black speckles, but it’s not scorched or even noticable when sliced.
It lasted about 4 hours in our house, everyone just needed one more taste.
As a result of this bread, I decided to try a sour dough version!