I did try baking bread on the grill in cans and it came out great, despite a couple mishaps!
Here’s my recipe:
1 cup water
4 cups flour
1/4 cup oil (I use canola)
1/4 cup sugar
1/2 teaspoon salt
1 packet quick rise yeast
1 T frozen oj concentrate (adds flavor and softness, optional)
I made the dough in the breadmaker but one could do it by hand, kneading until pliable about 15–20 min and then placing in a warm spot to rise until double, about 30–40 min.
I opened up two large cans (49 oz or 3lb, about the size of a large can of Dinty Moore Stew, I know you have one of those!) but left the top attached at one spot as a hinge. This turned out to be too much bread for two; they expanded out of the cans. Next time I’ll use 3. I oiled the inside of the cans lightly. Then I divided the dough into loaves and put it in the cans lengthwise (on their sides) and let it rise about a half hour. Then I pushed the lids closed and put the cans (on their sides) on a slow grill. Because there was too much dough for the cans they took a long time to bake, about 45 min… with three cans they’d probably go 25 min. or so.
They were wonderful! The bread came right out of the cans and was easily sliced. The crust was perfect, thin and crunchy. Make sure you rotate the cans once during baking for an even crust. This would be fantastic over a campfire.
Thanks! I have out this in my file.
Or should I say I have put this in my file. Thanks! Not sure why brains and finger were not working together.
What a great idea, Northstar! As for the timing, when I make break in the oven, it needs to cook about 45 minutes, so I consider that the norm for about a 1.5 lb loaf. I bought the Coleman oven to put over my camp stove, however we also have a grill in storeage, so now i have two ways to make bread. Thanks!
MAinVA: Thanks for the feedback about timing! I only ever use the breadmaking machine, so I was unsure how long it would take, especially on a grill. Good to hear I wasn’t too far off the mark.
tks north star.
I wonder if self rising flour would work if you didn’t have yeast.
I’m going to try this out - one loaf on the grill and one in a solar cooker.
It is too bad all of fluwikia and our supplies could not be concentrated in one prime geographical location (New Zealand?). We would be a world-beater for sure.
Northstar, what a clever innovation!
It struck me that how to knead is a skill that some may not have practiced, so I thought I’d mention how it goes: Flour your hands and the counter. Push the heels of your hands into the doughball in a stroke away from you. Use your fingertips to fold the now streched dough back in half toward you. Turn the folded doughball a quarter turn. (The fold is now facing right.) Push the heels of your hands in again, fold again, turn. Keep going for about 20 minutes.
Some people find the repetition and feel of the warm dough in their hands a kind of Zen-like experience. I’d just as soon have the breadmaker do it, but it’s good to know how.
JJF: I’ll look up a yeast-free soda bread for you. I haven’t tried it in the cans but I don’t know why it wouldn’t work.
Medical Maven – at 19:25
New Zealand sounds great to me!
I’ll have to give this a shot. I’ve been experimenting with bread recipes in the breadmaker but acknowledge that the breadmaker would not have power eventually.
Thanks for the grilled bread recipe !
I wonder if this would work with my sourdough starter ?? We may not have commercial dry yeast available… I have several starters, the oldest I got from a friend in Alaska in 1976;
( NO telling HOW OLD THAT one really is ?!?!?! )
and the newest one, is a wild yeast I “caught” a few months ago, here in missouri.
New Zealand IS great to me ;-) (not at all biased of course)
We use ‘damper’ as a camp bread as well - does not need any yeast and can be great fun for children to cook over a campfire or barbecue. It is like a pizza dough - made with flour, salt and water. Roll the dough into ‘snakes’ about 6–8 inches long then wrap around a green stick (or marshmallow fork) like a snake wraps itself around a branch. Now hold over the heat source until cooked - takes 5–10 minutes depending on the thickness.
AnnieB, what fun !
I remember those from way back when. We made them as a Girl Scout.Called them Doughboys.
I`ve baked bread in cans for years. They were free, and last a long time, and my DH would always swipe my loaf pans to soak assorted engine parts in gasoline.;-(.
Love what little I`ve seen of NZ. Wouldn`t want to live in Rotorura,tho.
bump
We’ve done pizza on the grill before too - works out pretty well, although a bit soft/thick. Just make sure you grease the grill really well before putting the dough on it.
Closed to maintain server speed