So, this summer our oven conked out. Perfect. We were planning on buying new appliances after the New Year, hoping the current ones would last that long. Not that big of a deal but we are stalling a bit until after our vacations.
I have been itching to bake, though! So after a bit of internet research, I decided to attempt baking on the grill. As long as the grill is closed, it will behave like an oven. The temperature may be a bit tricky to control, so keep and eye on it. I used the outter burners so it was more of an indirect heat.
Since this was my first try, I didn’t want to waste too much time with something fancy. I used the Tastefully Simple Wheat Beer Bread mix – all you have to add is the beer! I mixed it up, poured the batter into a greased 9 x 5 bread pan, placed that in another baking pan (to avoid burning the bottom) and placed it in the center of the grill. I was able to keep the temperature between 375 and 395 degrees; check the temperature every 10 minutes or so. Don’t keep opening the grill, though. There goes your “oven.” The recipe says @ 375 for 50-55 minutes. I opened the grill after 35 minutes to check on the bread and it was done! Faster baking….a bonus!
The bread came out great! The bottom was a tad overdone, but not much. Next time I will figure a way to raise the loaf pan higher off the grates, maybe use the upper level. Tim and I are excited to try some other baked goods on the grill!
