Bread on the Grill

Not long ago, a friend remarked that she never thinks of baking bread in the summer--too hot. Indeed, it’s difficult to love the oven when you’re more or less living in one, but that’s no reason to give up home-baked bread. The barbecue grill, for instance, produces excellent, chewy loaves with crisp bottom crusts and a slight tinge of smoke. Just be sure the dough is a lean one and that the shape is more pizza than brick.

To Bake Bread on the Grill:

Use white or whole-wheat dough made with little or no fat, sugar or egg. Roll into rounds one-half- to three-quarters-inch thick, of any diameter from four to 10 inches, and let rise until doubled.

Because the rounds will be transferred to the cooking pan after they have risen, they have to be easy to move. If making a large loaf, let it rise on a cornmeal-dusted pizza peel or edgeless baking sheet. If small breads are preferred, let them rise on a cornmeal-dusted board and lift with a wide spatula at baking time.

While the bread is rising, put an iron griddle or shallow skillet over the hot coals and let it heat thoroughly. Slide the risen bread onto the ungreased pan and let it bake about 15 to 20 minutes. Keep an eye on it. If the coals are very hot, the pan may have to be moved to the edge so the bread doesn’t burn on the bottom before it’s cooled through.

Bread can be baked right on the grill, nor is pan necessary if the grid is fairly tight. The heat must be moderate to avoid scorching; be sure the grill is at least six inches above the coals and that the coals are well covered with ash before you start.