You can't bake bread on the grill!
That's what they told me. Unfortunately, the oven was full of turkey and stuffing and other feasting fare.
And so I used the grill. I used my standard herb-garlic
- one packet of yeast, proofed with a tbsp of sugar in a cup of warm (not hot) water.
- 3 cups of bread flour, plus or minus (depends on humidity).
- 2 tbsp herbs such as oregano, thyme, or herbes de province. Dry is fine.
- Garlic powder to taste (1 tsp for me).
Kneed for 10 minutes. Yes it sound like a long te. You're developing the chewiness you want in the final loaf.
Let rise for 2 hours, covered with oiled plastic wrap. Punch it down and kneed for another 10 minutes. Shape into a loaf shape, coat with olive oil, and slice some very shallow diagonal slashes in the top. Let rose for another hour.
Now comes the grill part. Put 6 bricks on the grill, and turn on the burners to high. In 30 minutes, the bricks will be hot. Put a pie tin on the bricks and the loaf ( you formed it on a cookie sheet, right? Good.) on the tin.
Bake 9 minutes, then rotate the loaf 180° for another 9 minutes. All that's left then is to accept he stunned admiration of your lovely spouse.
UPDATE 25 November 2010 18:59: The texture was very nice, but it was soft (like Italian bread), not chewy (like French bread).