GRILLING BREAD IN OVEN RECIPES

Steps:

• In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
• Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
• Remove the bowl from the refrigerator. Sprinkle flour on a clean work surface. Cut a piece of parchment paper into a square or rectangle about 4 inches larger than your Dutch oven.
• Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour as necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns. Place the ball of dough on the middle of the parchment paper.
• Lower the parchment paper and dough down into the pot. Press the parchment flat against the bottom and sides of the pot. Don’t worry about the parchment creating folds. As it rises and bakes, the bread will push it flat against the walls of the pot. Allow the dough to rest for around 30 minutes
• When the 30 minutes have elapsed, prepare your grill. Ensure that you will be able to close the lid of your grill with your covered Dutch oven placed on the grate. Preheat the grill to 420-425 degrees Fahrenheit.
• When you have the grill at a steady temperature, place the lid on the Dutch oven. Tuck any parchment paper inside the Dutch oven as any pieces hanging outside will likely catch fire while on the grill. Transfer the Dutch oven to the grill and close the lid of the grill. Set a timer for 30 minutes.
• Unlike an oven, grills can vary in heat during the cooking period. I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
• When 30 minutes have passed, carefully remove the lid from the Dutch oven and close the lid on the grill. Set a timer for 10 minutes to brown the top crust of the loaf. After 10 minutes, visually check the loaf. If it is browned to your liking, remove the Dutch oven carefully. If you prefer, it can be allowed to bake for another 3-4 minutes to brown more deeply.
• When the loaf is browned to your liking, carefully remove the Dutch oven from the hot grill and set aside to cool for 5-10 minutes. At the end of that time, use the edge of the parchment paper to lift the loaf out of the Dutch oven. Serve and enjoy every last bite with plenty of butter!

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.