Grilled Bread

by Market Manager

As served at the July 8th Market! Recipe from The Barbecue Bible by Steven Raichlen. Copyright © by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.


1 T yeast
3 T milk
5 T sugar
2 tsp salt
1 c warm water
4.5-5 c unbleached flour
1 egg, beaten
1 T veg. oil


  1. Either mix by regular bread method (look in a cookbook) or put everything in a bowl of a large mixer and blend with bread hooks until dough ball is formed.
  2. Cover loosely; let rise until doubled in bulk – about 1.5 hours; punch it down.
  3. Either use immediately or refrigerate up to 2 days. It will continue to rise a little in the refrigerator so be sure it is in a large container.
  4. Pinch off walnut sized pieces. Dust them with flour so they don’t stick together.
  5. Flatten them out either by hand or with a rolling pin.
  6. Melt a stick of butter in a pan near the grill. Have a basting brush ready.
  7. Place flattened balls on the grill and brush with butter as they cook. The tops will bubble and the bottoms will brown.
  8. Keep a watchful eye on them because they burn easily.IT HELPS TO HAVE AT LEAST TWO PEOPLE WORKING ON THE COOKING PART.