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Spring ChickenSpring Chicken Posts: 10,247
edited 6:45AM in EggHead Forum
<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


  • PujPuj Posts: 615
    Spring Chicken,[p]Looking mighty good. Here's an option for you to consider. Use your breadmachine to make the dough - set it for the dough cycle, and then bake your bread in the pan with the Egg. This will give you a chance to sample your better tasting dough/bread, baked it in the Egg.[p]Puj
  • Spring ChickenSpring Chicken Posts: 10,247
    Haven't thought of that. Thanks.[p]Spring Chicken

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