Yes, that’s right; learn to BBQ Your Bread. Seriously the majority of people are not using their BBQ’s to the fullest. BBQ’s in most cases are excellent small scale ovens, temperature control in them is actually fairly good, the flow of air is excellent (think convection) and they are OUTSIDE! Actually there are very few things I haven’t tried to put onto a smoker, a bbq, or a grill, after all what is the worst thing that can happen, it fails and you need to rethink your process or idea right.
So let’s talk bread, I started my lust affair with bread about 2 years ago. I enjoyed the process of making bread although I wasn’t very good at it. Then I bought a kitchen aid mixer and suddenly my enjoyment sky rocketed, then on my 40th birthday my in-laws bought me ‘The Bread Makers Bible’. I started using it immediately, very quickly I learned that I didn’t really know about making bread…at all. This book was advanced, I stuck with it, battled, and won. I am no expert although my skills have improved remarkably and I am not the least bit worried about making bread no matter how hard the recipe.
Still to this day one recipe I continue to use is the basic white bread recipe that was found in the Kitchen Aid mixer book that came with the machine. It’s super simple, as close to fail-safe as you can find and quick. You can easily manipulate the recipe without being worried about something going massively wrong (as you will see here).
As for the BBQ, I used the Traeger Junior for this cook – they haven’t come to collect it yet so I am getting as much out of the use of it as I can. The great thing about the Traeger is the fact that it’s so versatile, smoking on it is easy, grilled chicken comes out perfect every time, it maintains an even enough temperature to cook bread, and you can absolutely grill burgers and steaks on it. I used Maple Pellets for this as with the temp I was cooking at the smoker portion of a Traeger isn’t really as noticeable (think the higher the heat, the less smoke you get).
125ml (4 oz.) low fat milk
45ml white sugar
5ml salt (original recipe calls for 10ml)
90ml butter (original recipe calls for 45ml butter or yucky margarine)
20ml active dry yeast (original recipe calls for 2 (1/4 ounce) packages active dry yeast or 2 teaspoons Instant Yeast (.34 oz.))
375ml (12 oz.) warm water (105F to 110F)
754grams (1# 13 oz.) Unbleached bread flour (reserve 138 grams of this flour)
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 F. )
If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.
Add lukewarm milk mixture and water to 616grams (1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 70grams (about 1/2 C) (2.5 oz.) at a time (slowly so it doesn’t fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
BBQ on your Traeger at 375 degrees F for 40 minutes. Remove from pans immediately and cool on wire racks
On a Gas BBQ 375 – 400 degrees F for 40 minutes
In a plain old standard oven at 400 degrees F for 30 minutes
I usually take the temperature of the inside of my bread before pulling it off and have found that 208 – 210 degrees F is a good range.
NOTE: as you have seen from these pictures one of these loaves does not look like the other. Cheese bread rules my house, not just cheese bread though, Herb Cheese bread. We use about 500ml of grated cheddar cheese, rosemary and thyme (or whatever the flavour of the day is) to taste. Cooks the same, tastes like heaven.