There are discussions of pizza stones and general baking here and there on this forum. Those of you who are interested in such may want to read Baking With Steel, primarily written by Andris Lagsdin. You may want to explore a different method.
1 cup of water + 1 tbs
1/3 cup of white vinegar
4 cups of all purpose flour
1/4 cup of potato flakes
4 1/2 tbs white sugar
2 1/2 tbs powder milk
2 tsp kosher salt
3 tbs butter
4 tsp instant dry yeast
1 heaping tbs dill seed.
Combine according to your bread machine instructions. Mine says add fluid, flour, other - being certain the yeast does not come in contact with any water.
Use the knead/dough only quick cycle. Once the cycle is completed remove the dough ball and form a "log" blob. Have a pre-warmed pizza stone ready with a heating pad underneath set to high to keep it warm. The stone should be a gentle warm and not hot. Place a large clear bowl over the dough and allow an additional 1 to 1 1/2 hours to rise. I put some cornmeal on the stone to help prevent sticking.
Place in the kamado preheated to 350 degrees setup for indirect cooking and bake for about 50 minutes or until the loaf sounds hollow when you tap on it.
Cut and serve - be sure to try it still warm with butter!
Look at this topic for some picture of what it might look like: viewtopic.php?f=10&t=2819
My very first attempt at bread was from a box. I did want it to be easy and quick as I felt I was dipping my toe into the baking water. So here is the box we used.
Very easy to make just add water and let it rise for 45 minutes to an hour.
Get the grill up to 400f and on it goes for 25 to 30 minutes
Put it on a greased pizza pan on the top rack, I wish I had thrown it on a sheet of parchment. I did get some light sticking to pan when I checked it at the 20 minute mark.
This is how it looked pulled after 30 minutes.
Second pic you can see where the sticking occurred...
Served it up with some homemade Scottish cabbage stew that the misses made last night. If you've never had, it is wonderful and very easy to make also it comes from a local restaurant(we know a lady who used to work there). I can post the recipe if anyone is interested. It's basically cabbage, carrots hot sausage and chicken stock topped up with cheese and served with(you guessed it) a big ole hunk of bread! Here's the dinner pick.
My wife also put together a peach cobbler that she asked if it could be grilled as well, to which I replied; I'll give it a shot!
Peaches, cinnamon, a dash of nutmeg, butter, brown sugar, and rolled oats. Mix cinnamon and nutmeg with peaches until well coated. Put them into pan. Slice a stick of butter into 1'' pads and put on top of peaches. Sprinkle an even coating of brown sugar to cover all peaches, then oats on top to cover. Put into grill at 400f and take off when browned on top. Pretty sure you could use any fruit in the world and it would turn out amazing. We have also done the same recipe but added bourbon into the fruit, this is awesome as well.
On the grill!
Finished! Awesome and easy! May try a more challenging bread recipe soon.
Cooked a brisket for our Church Brunch (Roasted chicken, brisket, candied sweet potatoes, green beans, mac & cheese). Started it 9pm and wrapped it in butcher paper the last hour to get it off by 9am. Granted this is an extremely horrible brisket pic but, after two long shifts and basically no sleep, I was incapable of properly operating a camera. I did discover that I can basically cook a brisket sleepwalking however.
I'm going to start this by posting the recipe the night before I actually do the cook (bake). I plan to bake for the first time in my Akorn so y'all can just follow along. I made my pie dough tonight and have it in the fridge. I will not share the recipe for that because my folks are from the south and I have seen family arguments and near divorces over pie crusts. Mine came from James Beard and involves a food processor.
I have been trying to find the perfect pecan pie since I was about 10 years old, so that's about 60 years. Christmas 1993 saw a present of Emeril Lagasse's "New New Orleans Cooking" under the tree for me and I tried his pecan pie recipe and realized I was on the path to what I think is the perfect pecan pie. I'm posting the recipe with all of the tweaks that have come from many trials.
Pie dough (your recipe)
4 large eggs
3/4 cup sugar
1/2 t salt
1/-1/2 cup dark corn syrup
1/4 cup heavy cream
1 t vanilla extract
2 cups pecan pieces (don't use pecan halves, they make the pie hard to slice)
1/2 cup Heath Bar pieces
Preheat Kamado to stable 350
Beat the eggs and sugar until frothy. Add the vanilla, corn syrup, cream and salt, beat until frothy. Spread the pecans and the Heath Bar bits on the bottom of your pastry shell and pour in the filling. Bake until firm, about 1 hour.