1st attempt at bread, and dinner that followed w/ PICS

locolongball

Well kids,[p]I haven't posted any pics in a while, enjoy! I took a half day today, and thought I would have some bread ready for my wife today when she got home. I don't know why I was so scared of bread...it came out awesome! [p]After the rise, split to make two loafs.

After 35 mins on the egg.
img src="http://i3.photobucket.com/albums/y77/locolongball/Fridaynightcook005.jpg" alt="Image hosted by Photobucket.com">
Ready to cut!

AWESOME!!

Bread is done, Center Cut Pork Loin Chops, Ready for the Grill

Perfection!

Petite Reds are ready to go!

Pineapples and Bananas on the grill.. Bananas didn't grill that good!

Dessert is served..wow, grilled pineapple and ice cream..AWESOME!
[p]
Have a great weekend and happy egging![p]Loco.[p]

egret

locolongball,
Awesome photos, Bryan. I know you received some major points tonight with Amber......I've been toying with making some free-standing bread like yours. How did you manage transferring the dough to the egg, and, did you use the pizza stone?

Skipper

locolongball,
The bread looks fantastic. What receipe did you use, what temp did you cook at on the egg, and for how long? Many thanks.[p]Skip White

Clay Q

locolongball,
Outstanding bread! Outstanding dinner! What a way to start the weekend. Thanks for sharing.[p]Clay

locolongball

<p />Pour into a large bowl:
5 Cups flour
3 Tbsp sugar
1.5 tsp salt
2 pgk yeast[p]In a sauce pan very low heat:
1.5 cups of milk
1/2 cup water
3 tsp butter
(enough heat to melt the butter and then pour it into the large bowl)[p]I only used about 1/2 the flour to start with, mixed it all up then added the rest of the flour to finish.. Did not use a mixer, did it old school. When it started pulling away from the bowl, I removed and kneaded. Next, placed it in a clear tea picther(sprayed w/ PAM) and into a oven. No heat, but it keeps the drafts away. (also I placed a cake pan w/ warm water on the bottom tray to keep some mositure) Let riase until it doubled in size..approx 35-40mins. [p]Then pulled out and kneaded again. I split into two different loafs and kneded one last time into a nice round shape. I cut 4 small slices on the top and brushed with melted butter. Bread will continue to rise... I let it rise for another 10mins then placed it on the egg. [p]Egg stablized @ 400, and all smoke had burned away. Just before I placed the bread on the stone a rubbed stone down with a wet rag, to keep bread from burning on the bottom, sprinkled on some corn meal and used my pizza peel to make the transfer. Baked for approx 35 mins.[p]Got this from Snoopy Doggy Dog. Got to give him some credit. Very easy to do and a lot of fun!

locolongball

egret,[p]Well, I'm hoping it will pay off later tonight..I even cleaned the kitchen! ;-)[p]

StumpBaby

locolongball,[p]
Man alive..that bread looks awesome..whay aint I makin bread like that..[p]on a side note..I worked a restaurant a loong time ago..and they had one guy there what was not really rite upstairs..one day they caught him in a bad position with some warm bread outta the oven..he didn't last long..well..let me rephrase that..he was done real quick..wait..that's not rite..they fired him..but he was allowed to take the bread with him..nows there a severance package for you..from what I unnerstand they gave him the bread because it was a difficult seperation...[p]
bad Stump...bad!

locolongball

StumpBaby,[p]I would have to make a larger loaf! ;-)

irishrog

locolongball, a little tip to improve the benanas
Get slightly over ripe bananas, just when they are starting to get the little black spots. Put on the Egg with the skins still on and cook until they start to blacken. Make a slit length ways in the skin and open slightly. Pour in some Dark Jamaican rum, and add a small knob of butter. Cook for a further 4/5 minutes, and serve with some whipped cream, with caster sugar and vanilla seeds added.

Prof Dan

locolongball,[p]When you baked the bread right on the stone, did it absorb any smoky flavor? Did you use any wood, or was this straight lump?[p]Thanks!![p]

WooDoggies

locolongball,[p]Very Pretty![p]john

locolongball

Prof Dan,[p]Not really, there was a slight smoke taste on the bottom that touched the stone, but it worked well with the bread. I just used lump; however, you have to let it stablize and burn off all the smoke before you put on your bread. When I put the bread on there was no smoke coming out the top, just a dome temp of 400.

locolongball

irishrog,[p]Thanks, I'll give it a try.

Prof Dan

locolongball,[p]Thanks! Your method is a lot easier than mine -- I have been using a dutch oven to avoid a smoke flavor, but I guess I don't need it.[p]The other thing I will try is a tin can of water sitting right on the coals -- water vapor in the oven makes the crust thicker, for some reason. I do that in my ordinary oven, but the Egg is the way to go for bread in the summer, when the oven will heat up the house.

Snoopy Dog Dog

locolongball,[p]When we last met, I was the master and you were the student. Your Jedi Egg powers have grown strong my young apprentice.