Bread-Bakers v105.n037.3

Ken wrote:

>Has anyone had any experience using a grill to bake bread other than 
>the pizza/flatbread?

Dear Ken,

Yes.  It was over twenty years ago, but I did successfully bake bread 
in loaf pans in a Weber Kettle charcoal grill.  I believe it was rye 
bread, but I don't suppose the recipe makes much difference.  I do 
remember one of the neighbors remarking that it smelled very good!

I used non-standard pans:  10 1/4 in x 3 5/8 in x 2 5/8 in.  They are 
aluminum pans, made by Mirro, and I still use them in the 
conventional oven. They seemed to work well as they are long and 
narrow.  If you don't have this size pan, try the 4 in x 8 1/2 
in  pans.  Maybe you could put them end-to-end.

My method was to start the coals and form them into two piles on 
opposite sides of the grill.  I placed the risen bread in the two 
pans side-by-side in the space above where there were no coals.  This 
is called using indirect heat.  This method is also used for slow 
cooking large cuts of meat.  I believe I probably rotated the bread 
partway through the baking so that the inside edges were outside to 
even the baking.  Remember, this was well over twenty years ago, and 
I haven't done it since.  I bake in the heat of the summer in my 
kitchen and hope the a/c can keep up!  I think you can consider that 
the temperature inside the kettle with a regular load of charcoal is 
about 350-400 degrees F, in other words, baking temperature.  There 
are thermometers you can get that you can leave in the bread while it 
is baking so you can monitor it, but I didn't use anything like 
that.  I baked it until it passed the "thump" test.

In looking at the Weber website, I didn't see any bread baking tips, 
but they do have a recipe for spice cake baked in a pan.

I hope this helps.

Keep baking!

Ruth