Any Home Bakers Here?

I had a loaf of frozen italian bread in the freezer that was getting old so I threw it in the fridge on Friday to thaw overnight. Saturday, DH took me to town with him to look at grills - we bought a wood-pellet Traeger grill. After DH got it put together, he wanted to try grilling something. The salesman had off-handedly mentioned baking bread on the grill, so we tried it. It worked really well! So now, I can bake bread outside during the summer when it is too hot to bake in the house.
 
I had a loaf of frozen italian bread in the freezer that was getting old so I threw it in the fridge on Friday to thaw overnight. Saturday, DH took me to town with him to look at grills - we bought a wood-pellet Traeger grill. After DH got it put together, he wanted to try grilling something. The salesman had off-handedly mentioned baking bread on the grill, so we tried it. It worked really well! So now, I can bake bread outside during the summer when it is too hot to bake in the house.

Nice to keep the heat out of the house!
 
@Sally PB do you do sourdough? It’s okay in the machine too.

1 1/2-POUND LOAF

  • 2 teaspoons active dry yeast or instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour or Unbleached Bread Flour
  • 2 cups ripe (fed) sourdough starter
  • 2 tablespoons vegetable oil
  • 4 to 6 tablespoons lukewarm water, enough to make a soft dough
1-POUND LOAF

  • 1 teaspoon active dry yeast or instant yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 2/3 cups King Arthur Unbleached All-Purpose Flour or Unbleached Bread Flour
  • 1 1/3 cups ripe (fed) sourdough starter
  • 1 tablespoon vegetable oil
  • 3 to 4 tablespoons lukewarm water, enough to make a soft dough
INSTRUCTIONS

  • Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start.
  • Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough.
  • Remove the bread from the machine when it's done, and cool it on a rack.
 
@BullChick, I could try that for DH. I need a good gluten free sourdough recipe to try. I've read a few, but summer is usually so full of projects that I don't start much new stuff.

Except chicks, of course! :jumpyThey'll be moving outside this weekend, or at least that's the plan.
 
I'm trying something that might be a total flop.

I'm not getting as many eggs these days, with the heat. So I'm making my GF machine bread with chia seeds/water as an egg substitute. I'll know how it turns out in about 2 hours...
:caf
 

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