Following my fortune and making bread

11:00am... Yesterday's fortune cookie told me to try new things. Now, I'm not great with new things. I like to do things the way that works.

BUT it IS Easter, I skipped the sweet bread last year, and this year Kyle really needs to know how to make it. It's important. The only problem? It was a frickin COLD winter and we're super low on propane. How do I solve this? I decide we're making bread anyway, and I write this as it rises, the first hour in the warmth of the pilot-lit oven.

But how am I going to cook it? Obviously the oven is out. Most likely I would get halfway through baking and run out of propane... and have you ever smelled propane? It's like skunk mixed with rotten broccoli. No way. The microwave is out just because that's stupid. So that really only leaves the grill. I've researched. I know the potential problems, and I intend to use other people's mistakes to make beautiful (if a bit smoky) rolls. We'll see in a couple hours if I've created something worthy of tradition. (Of course little man wanted to help, so he got to help make "rolls.")

They're beautiful BEFORE the grill, so hopefully they stay that way.

1:42... First batch on the grill. Here goes nothing! I have to admit that I was pretty nervous putting this on the grill. What if it burned to a crisp? What about that charcoal flavor? Wouldn't it be smoky? What if the outside cooked beautifully, but the inside remained uncooked mushy dough?











20 minutes later, and this is what I had to show for my first-ever batch of bbq'd bread:

 

I'd say in all the bread experiment was a total success, even though it disappeared almost as quickly as it came off the grill.