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Grill Bread

Western.Chefs's picture
Ingredients
  Active dry yeast 1⁄2 Tablespoon
  Flour 4 Cup (64 tbs)
  Salt 1 Tablespoon
Directions

Place 1 cup lukewarm water in a large mixing bowl and sprinkle the surface with yeast; let dissolve for 3 to 5 minutes.
Add about 1 cup of the flour and stir with a wooden spoon until well blended.
Let batter sit in a warm place, covered, for about 1 hour, until spongy.
Add salt and enough of the remaining flour to make a stiff dough.
Sprinkle dough lightly with flour and knead, adding more flour if necessary, until satiny and elastic, about 10 minutes.
Place in a large plastic bag and set aside in a warm place to rise until doubled in bulk, about 2 hours.
Turn dough out onto a lightly floured surface, punch down and knead for about 2 minutes.
Return dough to plastic bag and let rise again until doubled.
Form dough into a loaf and place on a lightly floured surface; let rise until doubled in bulk.
Place on a grill over hot coals, or on a hot griddle or skillet brushed with oil, and cook for about 20 minutes.
Turn and cook for 20 minutes longer.

Recipe Summary

Method: 
Blending
Dish: 
Bread

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