BBQ Baked Bread

Yum
After baking some bread rolls on the Kamado Joe previously and them going down so well with the kids (My 1 year old has an obsession with eating plain bread at the minute) i decided it was time to bake a loaf of some sort.

This is as simple a recipe as it gets and is easy to half or double to make exactly as many loafs as you want, altho if you've got space it will easily keep in the fridge for 2 weeks and you simply pull off a chunk when you want to bake a loaf and let it prove while you get the grill/oven up to temp.




I got the ingredients together to make enough dough to make 2 loafs (1 to bake straight away the other for when the first was gone!) which were:

• 450g Strong white bread flour
• 7g instant yeast
• 325mls warm water
• 1 tsp salt

The ingredients 

The next step was to pour the water and yeast to a large mixing bowl and mix well then add the salt and mix again.

Water salt and yeast mixed in a bowl

Then i poured all the flour in and mixed well until everything had come together and looked something like this.

All mixed up

Next was to lightly cover (i just placed a large dinner plate on top of the bowl) and set aside for a few hours until the dough had doubled in size.

Once doubled in size i lit the grill and set it up with the heat deflector in the raised position with with the grill on top of that and my pizza stone on top of the grill.
I set the vents with the lower fully open and the top vent with the daisy wheel open to allow the grill to preheat to 225c (450f approx) then it was back inside to see to the dough.

Fully risen 

As you can see it had risen well and as id made enough for 2 loaves i simply halved it an put the plate back on top of the bowl and then put the bowl in the fridge for the next time i wanted to make a loaf.

With the half id taken out to bake i kneaded it for a minute on a well floured work surface then shaped it into a Boule which is basically just a round loaf which works well for baking free form on the grill

Shaped into a Boule

 With that done i left the Boule to prove for another 30 Min's which gave me time to adjust the grill to ensure it was heated to the correct temp and cut some baking paper for cooking on.

After the 30mins was up and the grill was ready i gently reshaped the boule and placed it on the baking paper on my pizza peel and used a sharp serrated knife to cut 3 slashes in the top.

Ready To Cook!

Next was to put it on the grill.

On the Grill

Once placed on the grill to cook i sprayed the top and the baking paper lightly with water in a spray bottle to create steam while cooking, this is to help stop the crust forming too fast, then it was a simple matter of closing the lid and cooking for around 30mins.

I kept checking every 10mins or so and once browned i picked up the boule to tap the bottom, if it sounds hollow when tapped on the bottom its done!

Done!

  I put the finished loaf on a cooling rack and aimed to leave it for 15mins to cool, but i failed in my efforts and it was quickly cut up and smothered in butter while it was still warm and devoured by the family.

I know it was good as my eldest son wont eat the crust on shop bought bread but he barely left a crumb of this!
Looks like ill be baking the second loaf sooner than i expected.

Kamado Baked Bread Rolls

Yum
After a visit to the local farm shop with the family we returned home with the usual fair of meats and some nice handmade burgers which my 4 year old son demanded we have for diner that night.

And with that it was set, with the heat we have been having over the last week it made sense to fire up the grill and keep the heat of cooking out of the house, so i decided to sit in the garden enjoying the sun with an ice cold bottle of beer to help keep the heat at bay.

All was well untill my better half informed me we had no buns for the burger to go on, and the previously mentioned beer had become 2 by this point so driving to the store was out of the question, so i raided the cupboards to see what we had and made the decision to knock up a quick batch of bread i could cook on the grill and the cook the burgers after while they were cooling.

Not wanting anything too strenuous it was a simple bread recipe used the wold over for loaves that i decided i would just divide up to make bread rolls

Homemade Bread Rolls

First things first as usual i got the ingredients together

The ingredients for the bread

• 500g Strong white bread flour
• 300ml warm water
• 7g instant yeast
• 1tsp of salt
• 3 Tbsp olive oil

Next i add the yeast and the salt to the flour and mix well in the bowl, once mixed i make a well in the middle and pour into it the water and the olive oil then mix together with a spoon untill it all comes together like the below picture

Everything mixed well

Once everything has come together like above its time to lightly flour a work surface and turn the dough out onto it, i then quickly wash and dry the bowl, lightly oil it and set it aside while i knead the dough.

Kneading the dough doesn't take long about 5 to 10 minutes, as a rule i just forget about the time and keep going untill it has become silky smooth like the picture below then i know its ready 

All Kneaded and silky smooth 

Now i just put the dough in the bowl i oiled before cover with cling film and set aside for about an hour until it has doubled in size, this is best done in a warm draft free place but as i said earlier its been hot here so i just left it on my kitchen worktop

Dough in the bowl for its first proving 

Just over an hour later i came back inside to check on the dough 

Nicely risen

As you can see it had risen well so it was time to set up for the next stage.

Because i was baking on my Kamado Joe i drew around my pizza stone on some baking paper, cut it out and set it aside.

Next i floured the worktop again and turn it out and knock back the dough, to knock back its simpler than it sounds, just a case of gently and slowly kneading for 20 seconds to knock the air out of it.

Once this was done i divided the dough in to 8 and rolled them into balls and placed them on the baking paper id cut previously

All divided up

I divided them up roughly but if you want them the same just weigh the dough before you divide and the weigh each ball out equally.

I left them on the baking paper and covered with a clean dishcloth for about an hour for the second rise, which gave me time to set up the grill the same way you would for cooking pizza, with the the heat deflector in the raised position, the grill on top of this and the pizza stone on top of the grill.

I was aiming for 200c (400f approx) to cook the rolls

Around an hour later the rolls ahd risen again and it was time take them out to cook

On the pizza peel

As you can see they rolls had doubled in size and using my pizza peel i carried them outside to the grill and slid them onto the preheated pizza stone

On the pizza stone for the cook

I closed the lid and let them cook for about 20 minutes, you know they are ready when they have browned off and sound hollow if you pick one up and tap it on the bottom 

Finished Product 

When they had cooked i removed them to a cooling rack and left for at least 15 minutes to cool with a clean dishcloth over them.

A simple bread with a total "work" time of around 15 mins with the rest of the time waiting, just whats needed on a hot summers day!

And if its a loaf you want, instead of dividing into 8 just make into a round or put into a loaf tin and cook for around 5 mins longer

Kamado Baked Pita Bread

Yum
In preparation for the next meal i was thinking of making on the grill i decided id go the whole hog and actually make the pita bread i was planning to use instead of buying it from the shop, and as we all know home made stuff always tastes better than the mass produced stuff the stores stock and is so satisfying to know you did it yourself.

So down to the usual drill
i got all the ingrediants together

Ingredients weighed out

•  500g Strong white bread flour
• 1 tsp of salt
• 6 grams of instant yeast
• 350ml warm water

Once together i sifted the flour, salt and yeast into a bowl and made a well in the middle to pour the water into, then added the water and proceeded to stir untill it all came together into a dough 

Stired together into a dough

Once its all together i turned it out onto a clean surface and kneaded for approx 5mins untill it became smooth, i then added a dash of olive oil to a clean bowl (to stop the dough sticking) and put the dough into it and covered with cling film and set aside to rise while i lit the kamado and got it upto temp

Dough waiting to rise

I set up the grill as i would for a pizza cook

Same setup as a pizza cook

which is the heat deflector in the raised position with the grill on top and the ceramic pizza stone on top of that and aimed for a temp between 315-375c (600-700f approx)

After about an hour the temp had been reached and held for a while to ensure the ceramics were heat soaked so it was time to go back to the dough

Well risen 

As you can see the dough was well risen and ready to go.

I turned it out onto a floured surface and devided it into 11 decent sized pieces and rolled each one out into your usual pita bread type oval shape 

Uncooked pita's 

it was just a rough shape as i wasnt looking to win any competitions with them

Next was to cook them, at this temp they only take between 1 and 2 minutes to cook (one of the reasons i have no pictures of this part) and you know they are ready when the "puff" up like you would imagine a blowfish to do. 

I managed to get 2 to 3 on the pizza stone depending on the size of them and of the odd few that didnt seem to be browned enough on top i simple flipped them and continued to cook them for another 30 seconds.

When done i used my pizza peel to remove them and covered with a dry clean dish towel to cool

Finished!

 When cooled they were put into an airtight container ready for my next meal!