DerHusker
Babbling Farker
And yes it was on the kamado. I haven’t made this in a while but had a hankering so decided to go for it. I've posted the recipe before. (Link: http://www.bbq-brethren.com/forum/showthread.php?t=156892)
Here are the ingredients:
Mixed everything up and let it proof overnight.
Next day I poured out the dough onto my well-floured pastry mat and flattened it.
Then turned it onto itself.
Spread out some more oatmeal and formed the dough into a loaf shape with some of the oatmeal on the outsides.
I put this into a long rectangular loaf pan for a second proofing of 90 minutes.
While it was proofing again I lite up a full load of lump and set the kamado up for indirect cooking.
I then put my baker in to heat-soak it.
After 90 minutes I took the parchment paper sling and placed it into the pre-heated (to 450) kamado and baker and covered it.
I let that bake for 27 minutes and then uncovered it and let it bake for an additional 3 minutes.
Here it is on my cooling rack (with a loaf of beer bread) waiting to be cut.
Here’s the cut shot.
And the taste test.
Yum! :becky:
Here are the ingredients:
Mixed everything up and let it proof overnight.
Next day I poured out the dough onto my well-floured pastry mat and flattened it.
Then turned it onto itself.
Spread out some more oatmeal and formed the dough into a loaf shape with some of the oatmeal on the outsides.
I put this into a long rectangular loaf pan for a second proofing of 90 minutes.
While it was proofing again I lite up a full load of lump and set the kamado up for indirect cooking.
I then put my baker in to heat-soak it.
After 90 minutes I took the parchment paper sling and placed it into the pre-heated (to 450) kamado and baker and covered it.
I let that bake for 27 minutes and then uncovered it and let it bake for an additional 3 minutes.
Here it is on my cooling rack (with a loaf of beer bread) waiting to be cut.
Here’s the cut shot.
And the taste test.
Yum! :becky:
