There is nothing like a loaf of crusty, homemade bread. With some practice and experimentation, you can bake most any bread on your grill. Here we’ve stuck to a loaf made of a few simple ingredients that doesn’t require any kneading, just a good amount of time to prove. It’s a perfect dish to start in the morning and then throw on the grill at night to accompany dinner. This recipe calls for a large cast iron pan or Dutch oven, baking over indirect heat. You can also bake on direct heat by placing a grill-safe inverted pan or grill bricks between the flame and vessel containing the bread, to ensure the bottom doesn’t burn.
Makes: 1 loaf
- ¾ tsp. instant yeast
- 2 tsp. salt
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ cups warm water
- Cornmeal, for dusting the cooking vessel
- In a large bowl, mix together yeast, salt and water; let stand 5 minutes.
- Incorporate flour into the mixture a bit at a time, either mixing by hand or using a stand mixer with bread hook. Your dough will still be quite wet when done.
- Cover the bowl lightly with a small towel and allow to prove for about 6-8 hours, or until doubled in size. Do not knead the bread.
- Lightly flour a piece of parchment paper and turn out the dough. Fold the dough over on itself once or twice, then form into a round ball-shape.
- Allow to prove again for about an hour.
- About 30 minutes before the second prove finishes, prepare your grill for indirect grilling at about 450-475 degrees with the lid closed. For instance, on a 3-burner grill, turn the outside burners on, but leave the middle burner completely off.
- About 15 minutes before the second prove finishes, put a large cast-iron pot or Dutch oven onto the center of the grill and close the lid – you are preheating the cooking vessel as well.
- When the dough is ready, dust the bottom of the cooking vessel with cornmeal and transfer the loaf into the bottom. Slash an X in the top of the loaf, which will allow steam to escape and help prevent it from getting soggy.
- Shut the grill lid and bake for 30-40 minutes, or until your loaf reaches an internal temperature of 210 degrees.
- Very carefully remove and allow to cool on a wire rack about 15 minutes before slicing.