Grilled Bread
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.
    

Ingredients

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

Directions

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.