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<p />I picked up a 3-pack of frozen white bread dough at the grocery yesterday just to see how the bread baked in my BGE compares to bread baked in my breadmaker. This photo was taken after about 23 minutes @ 375° cooked indirect using only the high side of the plate setter. I did crumble up some foil underneath the pan to keep the bottom crust from burning. I wrapped it in towels for about ten minutes afterward while getting dinner ready.[p]I actually thought there would be some smoke flavor, if not from the BGE lump but perhaps from a couple of pieces of pecan I had left over from another cook. Not so. The bread was light and delicious. Went very well with a couple of ribeyes (2 X 2 X 2)and some Yellow Tail Cabernet (first time). Actually, it was a lot lighter but a bit less tasty than bread cooked in my breadmaker. On the other hand, there was almost twice as much. The Yellow Tail was very good.[p]The point is, the frozen stuff ain't so bad and a heck of a lot easier. [p]Spring Chicken
Spring Texas USA