Grilling time: 40 minutes Grilling method: indirect heat Grill temp.: 350° F
Servings: 1 loaf Preparation time: 2 hours
2 1/2 tbs instant yeast or 1 packet of active dry yeast
1 1/3 cup luke warm water
3 cups flour
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
1/4 cup non-fat dried milk
1 1/4 tsp kosher salt
1/4 tsp sugar
Combine 1/3 cup of water and 1/4 tsp of sugar in a medium sized bowl. Add yeast to create a 'starter' and allow to sit for 5 minutes. If the starter is not bubbling or foamy at the end of 5 minutes discard and create a new starter.
In a large bowl, combine the yeast starter and all other ingredients. Mix thoroughly until the dough starts to leave the sides of the bowl.
If working by hand: move dough to a lightly greased surface and knead for 6-8 minuts.
If using bread mixer: leave in bowl and allow mixer to continue kneading dough gently (lowest setting) for 6-8 minutes.
Loosely cover with plastic wrap or damp tea towel and allow dough to rise for 1 hour.
At the end of 1 hours punch dough down gently in bowl to deflate, lightly grease your work surface, press dough out into a rectangular shape having the same length as your bread pan (if you are using a bread pan), roll dough up, then gently form it into a loaf shape or place it in a bread pan. Loosely cover and let rise once more for 45 minutes.
Using a sharp, non-serrated knife, score the top of the dough loaf 3 or 4 times to allow surface to expand during baking without cracking. Place into 350° F grill and bake until the bread reaches an internal temperature of 190° F (approx. 40 minutes). For a crispy, golden crust, fill a spray bottle with cold water and mist the bread every 10 minutes or so.