Amber has made this bread for our workers a few times now. A delicious recipe; so we decided to share! A beautiful, delicious, and perfect addition to any summertime meal!For a Printer Friendly Version send us an email at: harvesthousefarm@gmail.com!!! We'll send you a recipe card!
Start with just about any sturdy bread dough recipe--I like to use a pizza dough. These grilled breads are fantastic for summer pizzas made right on the grill!
1 T Honey (or Sugar)
1 c Warm water
1T Active Dry Yeast (Sometimes I use the Instant Bread Machine Yeast, it all works!)
2 ½-3 cups Flour-- Start with 2 1/2 c and add more as needed!
1T Olive Oil
1 tsp Salt
Mix the honey and yeast into the warm water. Give it a good wisk and let it sit for a minute. It should be kinda milky and frothy looking after a minute or two. If not you might not have the right temp water, you can start over. (Or just carry on! :) the bread will still be delicious just heavier!)
At this point if you want any dried herbs for flavoring add them to the warm water as well! (ie. basil flakes, rosemary, chili flakes, or anything else you love!
Give the flats a tiny brush of olive oil and set them onto the hot grill. You will be able to tell the hot spots because the dough will start to bubble as it cooks. They only need 3-5 minutes on each side depending on how hot your grill is set. When the first sides have browned (you'll get great grill marks!), brush the tops with a little olive oil and flip them over. If you are making grilled pizza's this is the point when you put your toppings on-- maybe a dab of pesto, a sprinkle of cheese, and some grilled sweet peppers? yum!! If not, just grill the second side the same as the first!
1 T Honey (or Sugar)
1 c Warm water
1T Active Dry Yeast (Sometimes I use the Instant Bread Machine Yeast, it all works!)
2 ½-3 cups Flour-- Start with 2 1/2 c and add more as needed!
1T Olive Oil
1 tsp Salt
Mix the honey and yeast into the warm water. Give it a good wisk and let it sit for a minute. It should be kinda milky and frothy looking after a minute or two. If not you might not have the right temp water, you can start over. (Or just carry on! :) the bread will still be delicious just heavier!)
At this point if you want any dried herbs for flavoring add them to the warm water as well! (ie. basil flakes, rosemary, chili flakes, or anything else you love!
Add the flour, salt, and olive oil. Mix it with a wooden spoon until the dough starts to come together. At this point feel free to add anything else to your dough that you might like! (ie. cheddar cheese, chopped spinach, or roasted garlic)--Experiment with amounts, you can add quite a bit of things like spinach without having too much of an effect on the dough. Plus it gives it a great green color!
Dump it out onto a floured counter once things are incorporated and give it a good kneading. 5 minutes or so. The dough should be fairly stiff. If it is really sticky keep adding flour. Not too much kneading! I go for a pretty minimalist input dough, it's nice and easy that way!
Shape the dough into a ball and set in a bowl with just a little olive oil. Roll it around to coat the surface--this will help keep a crust from forming on it while it rises. Loosely cover it with a kitchen towel or saran and let it sit for 30min-2 hours. If you are preparing the dough to be used a little later throw it in a ziplock and put it in the fridge at this point. Before you make you bread a bit later pull the dough out and set it in a warm place to rise a while. You can keep this dough in your fridge for a few days if you don't use it right away!
Like I said earlier if something doesn't seem right, (like it's not rising much) KEEP GOING with it! I promise you it will still be fantastically delicious!
Start up your grill at this point! If you are using charcoal it should be at a fairly hot temp, on a gas grill I usually go between medium and high.
Once you dough has risen for a while punch it down and cut the dough ball into small chunks. --tennis ball size-ish?... Flour your counter or sprinkle it with a little cornmeal and roll the chunks into flats using a rolling pin. The flats should be approximately 1/4 inch thick, but a little thicker or thinner is just fine.
Give the flats a tiny brush of olive oil and set them onto the hot grill. You will be able to tell the hot spots because the dough will start to bubble as it cooks. They only need 3-5 minutes on each side depending on how hot your grill is set. When the first sides have browned (you'll get great grill marks!), brush the tops with a little olive oil and flip them over. If you are making grilled pizza's this is the point when you put your toppings on-- maybe a dab of pesto, a sprinkle of cheese, and some grilled sweet peppers? yum!! If not, just grill the second side the same as the first!
And Ta-Dah!! You have just made Artisan Grilled Bread! Serve them fresh with your meal or keep some in the fridge to eat with Hummus or to use for a sandwich later!
This recipe has been adapted from Olivelle's "Caramalized Garlic Pizza Dough". Check them out for more great recipes and food items! They are a locally owned Bozeman store with the highest quality products and most knowledgeable employees! www.olivelle.com
The only red tomato in the entire garden managed to survive... even though it lives on the most beat up plant around. (A transplant to the garden from Dylan and Tim. It was started at their house on Montana St.)
