Breads
Bread
is a good addition to any grill meal, and can be as simple as
a pre bought loaf wrapped in foil and heated, or as fancy as
a homemade specialty.
Quick
Cheese and Onion Cob
Grill
Flat Breads
Casserole
Herb Bread
Grilled
Rosemary and Olive Bread
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Quick Cheese and Onion Cob
3.5oz. butter
1 small onion
2 cloves garlic
1 cup grated cheese
¼ cup mayonnaise
½ teaspoon chili powder
1 cob loaf (a day old is best so it's easier to slice)
Place
butter in a bowl and soften. Peel onion and chop very finely.
Crush, peel and finely chop garlic. Mix onion, garlic, cheese,
mayonnaise and chili powder into butter. Cut cob loaf into quarters,
then cut each quarter into slices at right angles to the other
quarters. Spread slices with the flavored butter and reassemble
the cob. Wrap in foil and place on the grill for 10 minutes or
bake at 375°f for 15 minutes or until the butter has melted.
Serves 8.
Grill Flat Breads
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons olive oil
About ½ cup water
Mix
flour, salt and baking powder together in a bowl. Add olive oil
and sufficient water to mix a soft dough. Turn on to a lightly
floured surface and knead until smooth. Cover and leave to rest
for 15 minutes. Divide dough into 12 pieces and roll each into
a 10" diameter circle. Place on a hot grill hotplate and cook
turning several times until the breads are brown speckled and cooked.
Serve warm.
Makes 12.
Casserole Herb Bread
1 tablespoon sugar
¾ cup lukewarm water
2 tablespoons dried yeast
3 ½ to 4 cups wholemeal flour
1 tablespoon salt
1 ¼ cups lukewarm water
Oil
1 ½ tablespoons coarse cornmeal
Rock salt
Rosemary
Dissolve
sugar in first measure of water. Sprinkle over yeast and leave
for 10 minutes until frothy. Combine wholemeal flour
and salt in a large bowl. Make a well in the center of the dry
ingredients. Add the yeast mixture and the second measure of water.
Mix until combined. The mixture will be sticky. Brush a 10.24"
cast iron casserole dish with oil. Sprinkle base and sides with
cornmeal.
Place bread dough in casserole. Cover with the lid and leave in
a warm place until double in bulk. Sprinkle with rock salt and
rosemary. Cook in a covered grill for 45 to 50 minutes or until
the bread sounds hollow when tapped on the surface. Leave for 10
minutes before turning on to a wire rack to cool. Alternatively,
cook covered at 395°f for 45 to 50 minutes or until bread sounds
hollow. Serve warm.
Serves 8.
Grilled Rosemary and Olive Bread
2 teaspoons sugar
1 cup tepid water
3 teaspoons dried yeast
2 cups self-raising flour
1 cup bread flour (high grade)
½ teaspoon salt
½ cup chopped black olives
2 tablespoons rosemary leaves
2 tablespoons oil
Place sugar and water in a bowl. Sprinkle yeast over and leave
until frothy. Mix self-raising flour, flour and salt into a bowl.
Stir through olives and rosemary leaves. Add oil and yeast mixture.
Combine well. Knead on a floured board until elastic. Press out
to a 28cm circle and cut into 8 triangles. Brush bread with oil
and place on a hot grill plate. Cook on low for 5 minutes or until
cooked, turn and cook a further two minutes or until cooked through.
Serve with grilled meats and salad.
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