How To Impress A Woman: Bread!
Repairing on the couch with lovely beverage in hand, I muse over the weather forecast. The man on the screen says a wintry tempest brews, and a prominent Canadian chill is soon to descend upon us, with no mercy. And the winds will howl, and the temperatures will feel akin to twenty below. Squirrels will fall from trees, and children will openly weep. I crossed my legs like a gentleman of leisure, gazing into the warm glow of the fire-place, whilst listening the weatherman banter, and the cold sleet tap like ball bearings over a frozen window pane. I could almost hear the mercury sink for cover in its fragile, glass tube. Like any opportunist, I knew this was some fine weather to do a little baking. To partake in some quality ambiance. In point of fact, I already had some bread going out on the grill!
Let it be said, because it’s true, anything you can cook in the house, you can also do on the grill. Take bread for instance. Once thought to be the sole domain and prize of a good oven, we keepers of the pit have been puttering on such matters, and are here to tell you, good bread can be baked right along side your steaks and chicken, if you have a mind to. And why wouldn’t you! Bread is good, and besides that, the lady folk all seem to appreciate it, and take to it with consistent good cheer. Say what you will, but that is no small thing.
First off is the dough. I’ll admit, I’m a man, and I can’t bake bread. I have tried before, the end result resembles something rather like a stale, old shoe. And once upon a time, along with many menfolk I presume, I had given up all together of ever having the sufficiency of skill for baking worthy bread. And I was OK with that. I’ll stick to steaks, and leave the bread to the prettier folk. But then one day, on a visit to my elder brother’s abode, everything changed. I stepped into his house and was greeted by a wondrously pleasant aroma I don’t often associate with my elder brother – that of fresh-baked bread. And he was procuring loaves upon beautiful loaves of it from his faithful oven. A big grin on his face, a tightened belly, and mass quantities of bread lay steaming at the end of a bright sunbeam. Well, he had cracked the code it appeared, and after a sampling, a passing of the knowledge was in order, and of course, I felt compelled then to adapt it for the grill.
The bread I speak of is from Artisan Bread in Five Minutes A day, an excellent book that swept the nation a few years back. I’m quite sure many of you already know about that, but some of you may not. If you’re in the minority and fancy yourself a bread lover, but inept at making it, then you’re in for a lovely treat. Instead of regurgitating some one else’s brilliance, let me instead link you to the masters themselves. This short video will tell you everything you need to know about making this wonderful bread. Then we will show you how to work it on the grill.
In case you didn’t catch the master recipe, you’re going to want to hang on to this for some future grilling adventures here at the Patrons of the Pit. We have but just begun to show you what is possible, where the bread maker and the grill master meet in stride.
- 3 cups lukewarm water
- 1 1/2 Tablespoons granulated yeast (1 1/2 packets)
- 1 1/2 Tablespoons kosher or other coarse salt
- 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
*We have found, through extensive experimentation, that 5 1/2 cups of flour makes for a considerably softer bread, and though the dough is trickier to work with, it does at least save some flour.
Adapting it to the grill is easy too. Every thing about this bread is easy. Now the grill we’re using this cook is your basic Weber kettle type, on the assumption that’s what most people have. If your working the BGE or other ceramic egg types, odds are since you have one of those, you already know how to set it up for baking. If your working a barrel type grill, the concept we will share isn’t too far off. You’re pit master instincts will serve you well. Anyways, while ideally you’ll want your grill at about 450 degrees, it’s not that big of deal if it’s not. Employ your considerable skills to get it close enough. Next, if you like a crunchy crust on your bread, lay it directly on the grate, in-direct of course. For a more easy-going crust, lay the dough on a pizza stone or in a cast iron pan, and again, over in-direct heat. A pan of water in the grill is also supposed to lend to crisper crust, but having done it both ways, neither seem to make much difference, so I usually just go with out. Put on the lid to create an oven-like atmosphere, and proceed to go draw yourself a lovely beverage. As it bakes, check in on it from time to time, and rotate it 180 degrees at least once for even baking. At 450 degrees, it should take about 30 minutes. This particular loaf took 45 minutes, none the worse for the journey. You’re looking for an internal temperature of 200 degrees. After some practice, you’ll know exactly when it’s done by its hollow sound, with but a mere strike of the finger upon its golden crust.
Artisan bread on the grill. It will amaze your family, and astound the women in your life too. Womenfolk like bread you see, don’t ask me why, they just do. They are drawn to it, and irrevocably so. To its soft center, shielded by a firm crust. To its deposits of guilty carbohydrates inherent within. They just like bread is all. And if they see a man make it, well, you quickly become their hero. And you’ll just have to deal with it, by and by.
I know, a meatless blog by The Ministers of Meat. It ain’t right. Rest assured tho there was chicken grilled also during this cook, and that this bread makes for amazing, robust, meat sandwiches if one so chooses. Anyways, gentlemen, if you want to impress your lady, try baking them a loaf of home-made artisan bread. Better yet, go do it on the grill, and you’ll both be happy ever after, I think…