Still no fishing from me, still have a rather sore leg and hip.
So in place of fishing we will be doing a little cooking, yes easy cooking you can use for your trips away or at home, for anyone with a BBQ that has a lid of some form.
We will call this cooking with your BBQ.
Bread, yep its so easy, so quick so enjoyable to eat you will wonder why you ever bought that ‘stuff’ from the shops.
And importantly its so cheap to make, you will wonder about the prices charged by your shop for bread, let alone what would be asked for the better breads, that is other than the standard, boring old ‘white death’.
OK, a photo to show you what you can make with a little effort, a little time.
Bread from the BBQ
The bread, above all its real easy and real quick.
With the advantage you can make any type of bread, and a range you will never see in any shop.
Who mainly sell so called white bread, which is the white death bread to many, because there is nothing in it.
And a bread, you and others will eat, with nothing on the bread, just by its self.
First a couple of ideas, as there are 100?s of different kinds of breads.
Corn bread, comes with corn nibblets throughout it
Foccacia, that comes with a nice reddish looking flour and sweetish taste, real Foccacia taste (commercial Foccacia breads are real rubbish, white death with an olive dropped in here and there on top)
There, thats just two of 100?s
We use yeast, Lowan, seems to be good and stays fresh nicely, as in the photo, keeps well in freezer.
Flour, bread flour is ideal, why………. because its a strong flour, that is strong/hard flour has a high gluten content, soft flour, low gluten content, which is ideal for cakes etc.
We found, Aldi plain flour is ‘fairly’ hard.
And this is what we have been using.
AND ITS FAR CHEAPER THAN ANY OTHER FLOUR
No need for self raising flour, just use plain flour.
Tomato sauce, yes, we use this, no I am not very mad suggesting this
Want a beautiful semi sweet bread with a reddish colour through it, then use Tomato sauce.
AND a TRUE Foccacia taste, the trick is Tomato sauce.
And I think, as a bonus it helps keep the bread fresh and moist.
This bread will be suitable for eating for 3 days, yes it will reman fresh for 3 days,
HOWEVER, the bread will be all eaten within the first couple of hours !
This is the reason for making two breads at a time : )
Ideal for taking away for a couple of days camping
AND makes fantastic toast.
OK, the above are the main ingredients
The plate the bread is cooked on
a Quarry tile, yes the normal tile you walk on, it has to be dry, well covered with ample flour.
the first couple of cookings, will stick slightly, maybe, as you don’t wash this ‘plate’ the tile the surface will improve with the number of ‘cookings’.
The BBQ Temp
wouldn’t have a clue and don’t even worry about it.
I light 3 burners for about 10minutes with the lid closed.
Then the bread ‘goes in’ I shut down the third burner and leave the other two running on high
Time, as long as you want almost
The longer the crustier the breads top
Normally with these smallish breads only about ten minutes.
You will know how long, by tapping the top of the bread and then you will hear a hollow’ish sound.
Once out of the BBQ, the bread is removed from the tile, which is super hot by now, so extra care or you will be burnt by the tile !!!!
Remove the bread to a cooling rack.
To make your bread.
In this case, the two tiles as shown.
Only two cups of flour, plain flour.
Good splash of olive oil
(an nice tasting extra, if you chose, peel and cut up some garlic, pour olive oil in a pan and heat up, toss in the garlic, and cook for 5 minutes, turn off and cool,
then when the oil is cool, add this enhanced olive oil to the flour, cooking the garlic in oil, extracts the oil from the garlic, into the olive oil)
About table spoon at most of milk, (this will make your bread soft, no milk, your bread will came out like normal white bread)
Table spoon of Tomato sauce, more makes even better taste even two spoons full, yum, as above the reason why
Salt, half a tea spoon, (this will help hold your bread together, adds taste.. a must in bread making, even if you don’t like salt to be added to your food, like me)
All the above are added to your flour.
Yeast, take a cup, add about 2 tea spoons of yeast, some sugar, some flour, these are required for the yeast to feed on.
Add water, in the summer just plain tap water is warm enough
Allow the yeast to grow, this will be seen as a mass of bubbles in the cup.
add the cup to your flour mix
Work it through the mixture collecting the flour from the bottom and the sides of the bowl
The mix will seem a little wet and far too sticky, thats normal
As you start to work this flour mix, the flour will absorb the fluids
Maybe a little flour could be added ?
Roll out your flour mix, the dough onto a table/bench and start to need it for about 3 minutes, thats all, as its too boring standing there for 10 minutes, for me.
and as a bonus, this needing will clean your fingers and finger nails like nothing else (but don’t tell those who eat your bread)
Cut the dough mix into two sections.
This next step is where you play, what shape do you want ? Roll it out as a long worn and twist it around, as in the photo
Or just cut two lines across the top as in the other bread shown.
Place onto the tiles the two sections
And for a nice look on the breads top,
you could pant it with milk, as in the photos
Water will make it crusty
Or olive oil and the flour
Or just flour
The moisture on the top of the breads adds to easy expansion of the bread as it grows.
When the bread is about double plus some more, (HERE I FIRE-UP THE BBQ) allow 10 minutes to heat up) its time to add to the BBQ
no garlic, tomato sauce, nor olive oil
Take a can of corn nibblets, add the fluid to your flour mixture, (lovely corn flavoured water with some extra salt)
Add half the corn
Then its as above.