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Grill Bread

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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1842 Calories from Fat 44

% Daily Value*

Total Fat 5 g8.1%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5827.5 mg242.8%

Total Carbohydrates 384 g128.1%

Dietary Fiber 15.1 g60.3%

Sugars 1.3 g

Protein 55 g109%

Vitamin A 0% Vitamin C 0.04%

Calcium 8.3% Iron 136.1%

*Based on a 2000 Calorie diet

Grill Bread Recipe