I collected these for my files from betterbaking.com. They are all bread
recipes to be cooked on a grill. I have made pizza on the grill and the
flavor is wonderful.
JoAnn
Buster has placed a total of 5 MasterCook recipes in this file:
Focaccia-Italian Flatbread - On The Grill
Indian Nan Bread - On The Grill
Mediterranean Stuffed Bread - On The Grill
Middle Eastern Flatbread - On The Grill
Spicy Middle Eastern Pizza-On The Grill
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* Exported from MasterCook Buster *
Focaccia-Italian Flatbread - On The Grill
Recipe By : BetterBaking.com
Serving Size : 1 Preparation Time :
Categories : Breads Grilling
Amount Measure Ingredient -- Preparation Method
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2 teaspoons yeast
1 cup water -- (100 to 115 F.)
1 tablespoon honey
1 1/4 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons semolina or corn meal
1 cup unbleached all purpose flour
2 cups unbleached bread flour
olive oil or cooking spray to grease
Place water, yeast, honey, olive oil, semolina (or corn meal) and bread
flour in a large bowl or electric mixing bowl with a dough hook. Stir
to blend and let rest a moment of two. Stir in salt, than remaining
all-purpose flour to make a soft dough. Knead with dough hook or by
hand to form a soft, but not-too sticky dough (8-12 minutes). Remove
from bowl, lightly oil or spray top of dough and allow to rest, covered
with a tea towel, for about 45 minutes.
Deflate dough very gently before using and allow dough to rest for
another 15 minutes. Otherwise, you may refrigerate the dough in an
oiled plastic bag for up to two days.
Flatten dough gently to make a generously 15 inch round. Sprinkle a
large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking
sheet lightly with semolina or cornmeal. Dimple top of dough with
fingertips. Drizzle with olive oil, dust with salt and coarse black
pepper and shavings of fresh garlic or sauteed onions.
Preheat grill to "Medium". Place baking sheet or pan on grill and close
cover. Allow bread to "set up" a couple minutes. Reduce heat to
"Low". With a metal spatula, ease bread directly onto grill. Bake
until done (another 5-8 minutes). If at any time, the bread seems to be
cooking too quickly, reduce heat.
If you want this dough ready for supper and are out all day, use only
1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine)
and allow for a long rise throughout the day.
This recipe is a good way to begin breads-on-the-grill baking. Recipe
from http://www.betterbaking.com/breadgrillrec.html Posted to
BreadBakers 4/99 by JoAnn Pellegrino
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* Exported from MasterCook Buster *
Indian Nan Bread - On The Grill
Recipe By : BetterBaking.com
Serving Size : 1 Preparation Time :
Categories : Breads Grilling
Amount Measure Ingredient -- Preparation Method
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1 tablespoon yeast
1 1/2 cups warm water
5 teaspoons sugar
2 tablespoons - scant - beaten egg
2 tablespoons melted butter
OR vegetable oil
3/4 cup heavy or 15% cream - room temp
1/4 cup milk - room temp
2 cups bread flour
4 cups all purpose flour -- unbleached
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
In a large mixing bowl fitted with a dough hook (or use bread machine),
whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in
remaining sugar, egg and oil. Stir in cream and milk and most of the
flour (reserve one cup), baking powder and salt. Stir to make a soft
dough. Attach dough hook (or knead by hand) and make a soft, supple
dough, adding more flour as required (10 to 15 minutes).
Place in a lightly oiled plastic bag and let rest until doubled, or
refrigerate overnight (you may keep dough refrigerated for up to four
days). Allow to come to room temperature before using (bread will rise
up as it warms).
Break dough off in pieces around the size of a grapefruit. Let rest a
minute or so, then roll into rounds about the size of your hand.
Stretch gently lengthwise and sideways to make a teardrop shaped slab.
Place dough slabs on a cookie sheet and cover with a tea towel. Let
rest 10-15 minutes.
Preheat gas grill to hottest temperature (500 F.).
Place nan slabs on grill and put cover down. Bake until dough puffs up,
(3 to 5 minutes). Using tongs, turn over bread to cook other side, for
another 3 to 5 minutes. Dough may look scorched in areas but this is
OK.
Serve immediately, or cover in foil and keep warm on the warming section
of the grill.
Note: Most recipes for nan call for yogurt and milk, but this version is
similar to ones I have enjoyed in Indian restaurants. This recipe is
adapted from the one generously provided by Montreal's landmark Bombay
Palace Restaurant. Rustic, chewy, addictive - this is perfect for a
mountain of tandoori chicken or just about any main dish. From
http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers
4/99 by JoAnn Pellegrino
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* Exported from MasterCook Buster *
Mediterranean Stuffed Bread - On The Grill
Recipe By : BetterBaking.com
Serving Size : 1 Preparation Time :
Categories : Breads Grilling
Amount Measure Ingredient -- Preparation Method
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1 recipe for French Country Bread
OR a 2lb loaf frozen white bread dough
(defrost fozen dough)
**FILLING**
1/4 cup flat leafed parsley -- finely minced
1/4 cup minced onions
and/or scallions
3/4 cup sun dried tomatoes -- minced
(about 8 pumped halves)
3 medium garlic cloves -- finely minced
1 cup chopped black olives -- chopped
(combo oil cured -- calamata or pitted
-- black
4 ounces feta cheese -- in small chunks
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano -- (up to 1 tsp)
1/2 teaspoon basil -- (up to 1 tsp)
In a medium bowl, toss together the parsley, onions/scallions, sun dried
tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper,
oregano and basil.
Flatten or gently deflate bread dough into an oval shape (1/2 to 3/4
inch thick). Press half of topping mixture onto bread. Fold bread into
center and pinch dough together to cover filling. Let rest a few
minutes. Flatten again, using a rolling pin, trying not to force any
filling out. Press remaining filling into dough. Fold dough over
again, into center, pinching dough together to cover any exposed
filling. Bread should look like a plumpish, slightly flattened oval.
Smear a little olive oil on bread.
Line a doubled-up cookie sheet with parchment paper. Sprinkle with
semolina. Place bread on sheet and cover with tea towel. Let rise
about 45 minutes to 1 1/2 hours - until puffy.
Preheat grill to "Hot". Place bread on grill, close cover, reduce heat
to "Medium" and bake 35-40 minutes, until bread is well browned. Some
of the filling may leak out but that is OK. Remove from grill.
Serve in warm wedges or cold, in thin slices. Keep warm on the warming
section of the grill. - - - - - This is pure picnic and party fare -
zesty and chock full of summery tastes. Good hot or cold. Thin cold
slabs work well as appetizers with wine or sangria, warm big wedges make
a salad a meal.
>From http://www.betterbaking.com/breadgrillrec.html Posted to
BreadBakers 4/99 by JoAnn Pellegrino
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* Exported from MasterCook Buster *
Middle Eastern Flatbread - On The Grill
Recipe By : BetterBaking.com
Serving Size : 1 Preparation Time :
Categories : Breads Grilling
Amount Measure Ingredient -- Preparation Method
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**Zataar -- lemon and oil
-- topping**
1/4 cup zataar spice
1/2 teaspoon kosher salt
two lemons -- juice of
3/4 cup extra virgin olive oil
**BREAD**
1 tablespoon yeast
2 cups water
2 teaspoons sugar
1 3/4 teaspoons salt
2 tablespoons extra virgin olive oil
2 cups unbleached all purpose flour
5 cups unbleached bread flour
1 3/4 teaspoons salt
For topping, stir together all ingredients in a small bowl and set
aside.
For bread, whisk together yeast, water and sugar. Stir in oil and most
of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes
to form an elastic, supple dough, adding reserved flour as required.
Place dough in a well greased large bowl, cover with plastic wrap and a
tea towel and let rise, until doubled. Otherwise, allow dough a long,
cool rise in the refrigerator for several hours or longer (up to three
days). Bring dough to room temperature before using (it will rise as it
warms).
Break off sections of dough, about the size of a grapefruit. Stretch or
roll into irregular slabs. Let rest 15 minutes, covered with a tea
towel. Spoon on some olive/zataar mixture.
Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one
to two minutes, then check doneness. Allow to bake until tops begin to
brown. Brush with additional topping if desired.
Variation: Spicy Middle Eastern Pizza - - - - This is my favorite
flatbread. It is good alone or with a good smear of hummus, Lebanese
yogurt, or simply topped with fresh tomatoes, salt, pepper and olive
oil. You can make your own zataar spice or look for it in a Middle
Eastern market.
>From http://www.betterbaking.com/breadgrillrec.html Posted to
BreadBakers 4/99 by JoAnn Pellegrino
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* Exported from MasterCook Buster *
Spicy Middle Eastern Pizza-On The Grill
Recipe By : BetterBaking.com
Serving Size : 1 Preparation Time :
Categories : Breads Grilling
Amount Measure Ingredient -- Preparation Method
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One Recipe Middle Eastern Flatbread dough
2 tablespoons olive oil -- up to 3
1/2 pound lean ground beef
1/4 cup parsley -- minced
2 teaspoons red pepper sauce
OR hot sauce
1/2 cup onion -- grated
1 tablespoon tomato paste
1/4 cup canned tomatoes -- minced finely
1/2 teaspoon ground cumin
salt and pepper to taste
1 pinch cayenne
1/2 teaspoon paprika
1 pinch cinnamon
1 teaspoon balsamic vinegar
OR pomegranate molasses -- (Cortas is good)
In a skillet, brown the meat in the oil. Stir in parsley and onion and
allow onions to soften. Add remaining ingredients. Adjust seasonings.
Pre-heat grill to "Medium".
Prepare dough in very thin 8 inch rounds. Smear with a touch of olive
oil. Cover rounds and let rest five minutes. Spread a portion of
filling on top of each.
To bake, start on a cookie sheet then transfer directly to grill.
Baking could take as little as 3 to 5 minutes depending on thickness.
Keep an eye on them.
This variation makes for a spicy, mildly meaty spread that turns a small
flatbread into something special. Middle Eastern spice stores have all
the spices you need. Substitutions are noted. These can be made in
advance and reheated. The topping should be applied modestly.
>From http://www.betterbaking.com/breadgrillrec.html Posted to
BreadBakers 4/99 by JoAnn Pellegrino
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