Kittencals Easy Grilled Bread Recipes

Steps:

• Slice the French bread diagonally into about 3/4-inch slices or as thick as desired.
• Brush both sides of each slice with olive oil or melted butter.
• Sprinkle one side of the slice lightly with kosher salt, black pepper and garlic powder if using.
• Place seasoned side down on the grill.
• Grill over medium heat until lightly toasted about 1-3 minutes, cooking time will depend on how hot your grill is (check frequently to avoid burning).
• Using long tongs turn the bread over and season with salt, pepper and garlic powder; grill until toasted.

Steps:

• Prepare a heavy-duty stand mixer with the kneading attachment.
• Pour in 2-1/2 cups flour, cornmeal, 2 teaspoons sugar, olive oil and salt into the stainless steel mixing bowl.
• In a measuring cup proof the yeast with 1-1/4 cups warm water and 1 teaspoon sugar for about 8-10 minutes or until foamy.
• Pour the water/yeast mixture into the bowl with the flour mixture in it, then start kneading adding in more flour 1 tablespoon at a time until the dough leaves the sides of the bowl, and dough is soft and smooth not sticky and wet (kneading should take about 6-8 minutes).
• Transfer the dough into an oiled bowl.
• Cover and let rise in a warm place for about 45-50 minutes, or until doubled (watch the dough closely since you are using a smaller amount of flour, and using 3 teaspoons of yeast, the dough rises a little quicker!).
• Punch down; cover and let rest for about 10-12 minutes in the bowl (this is important, the dough must rest for 10-12 minutes after punching down and before shaping!).
• Transfer the dough onto a lightly-floured surface and evenly divide in half.
• Shape each half into a thin 10-12-inch long loaf (or you can shape in one thicker shorter loaf if desired).
• Place the shaped loaves onto a 15 x 10-inch baking sheet that has been lighly greased and then sprinkled with about 2 tablespoons cornmeal.
• Cover with a clean tea towel and let rise for about 25-30 minutes.
• Spray the tops of the bread with cooking spray (I use Pam olive oil spray for this).
• Bake at 400°F for about 20-22 minutes for 2 small long loaves, or until golden brown (adjust baking time longer for 1 large loaf).
• Cool on a wire rack.

Steps:

• Mix oil and vinegar in cup:brush over cut surfaces of bread.
• Season lightly with salt and pepper.
• Grill bread cut side down, on an uncovered grill, until lightly toasted.

Steps:

• Fit a heavy-duty stand mixer with kneader blade.
• In a small saucepan scald 1/2 cup milk with 2 tablespoons sugar and 2 teaspoons salt until very warm stirring with a spoon until no sugar or salt granules remain; set aside until luke-warm (for faster cooling place in the fridge for about 15-20 minutes on your top fridge shelf).
• Place 4 cups white flour and 3 tablespoons shortening (or lard) in the stainless steel mixing bowl along with the warm milk mixture; cover bowl with a towel to keep the milk warm.
• In a cup mix together 1-1/4 cups warm water with 2 teaspoons sugar, mix with a spoon until the sugar is dissolved; add in 1 tablespoon plus 1/2 teaspoon dry yeast, stir with a spoon for about 15 seconds.
• Place a towel over the cup and proof for about 8-10 minutes or until foamy.
• Place the water/yeast mixture in the bowl.
• Start mixing/kneading add in more flour as needed to create a soft smooth dough (about 8 minutes).
• Remove the dough to a very lightly floured surface; cover with a clean tea towel and let rest for about 5-8 minutes.
• Gather up the dough and shape into a ball, then place in a large well greased bowl.
• Cover with plastic wrap and let rise in a warm place for about 1 hour (I use my oven!).
• Punch down the dough and place on a surface.
• Using hands (not a rolling pin) flatten to a 10 x 14-inch rectangle (trust me this dough will shape beautifully, no need for a rolling pin!).
• Roll the dough up tightly then seal the long seam.
• Using a knife slice off the dough ends just enough to fit into your 8x4-inch pan, then pinch the dough ends together to seal (you can shape the two ends in a ball and freeze to make buns or discard the dough).
• Place in a dark metal 8 x 4-inch bread pan.
• Cover and let rise in a warm place for about 30-40 minutes or until doubled.
• Bake in a 375 degree oven for about 25 minutes, or until golden brown.

Steps:

• Prepare a heavy-duty stand mixer with a kneader blade.
• Proof yeast in water with 1 teaspoon sugar for 8-10 minutes, or until foamy.
• Heat milk in the microwave for about 50 seconds on HIGH.
• In the stainless steel bowl, add in 4 cups flour, chopped jalepenos, salt, sugar, egg, hot pepper sauce (if using) and warmed milk.
• After the yeast has proofed, add to the bowl and start kneading, adding in more flour as needed to create a soft smooth semi-sticky dough, keep kneading for about 8-10 minutes.
• Towards the end of the kneading add in the cubed cheddar cheese, and mix until combined (the dough can be removed from the bowl and you can add/mix in the cheese by hand if dresired).
• After the kneading, let the dough sit out on a board or counter top to rest, covered with a clean tea towel for 8-10 minutes.
• Gather up dough and knead gently for 30 seconds.
• Then place the dough in a well greased bowl, and let rise until doubled (about 1-1/2 hours or could take a little longer).
• Punch down dough and slice into two even pieces.
• Shape into two large balls, and place on a cookie/baking sheet that has been sprayed with cooking spray.
• Cover with a clean tea towel and rise again for another 1 hour or more until doubled.
• Brush tops with an egg white that has been mixed with 1 teaspoon cold water.
• Sprinkle on grated Parmesan cheese or sesame seeds.
• Bake in a 375 degree oven for about 25-35 minutes or until the crust is a dark golden brown.

Steps:

• In a large bowl mix all ingredients together until well blended.
• Add in chicken pieces, cover and refrigerate for 6-8 hours.
• When ready to grill, remove the chicken from the marinade and pat dry with paper towels.
• Season the chicken with seasoning salt and pepper, then grill.
• There is enough marinade for up to 10 pieces of chicken.
• Delicious!