Cast Iron

Challah Bread Baked on the Grill

July  1, 2013
5
2 Ratings
Photo by Camille Storch
  • Makes one large loaf
Ingredients
  • Challah Dough
  • 1 1/4 tablespoons active dry yeast
  • 3/4 cup warm water
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 tablespoons olive oil
  • 3 1/2 to 4 cups all-purpose flour
  • Egg Wash and Topping
  • 1 egg yolk stirred with a bit of water
  • 2 to 3 tablespoons poppy seeds
In This Recipe
Directions
  1. Sprinkle the yeast over the warm water in a large bowl and allow it to dissolve. Mix in the honey, salt, eggs, and olive oil. Gradually stir in as much flour as the dough will hold, and then turn the dough out onto a floured work surface. Knead the dough, adding more flour as necessary to keep it from getting too sticky. When the dough is smooth and elastic, place it in an oiled bowl, cover it with a towel, and set it aside to rise in a warm place.
  2. After the dough doubles in size (this should take about 40 minutes), punch it down and divide it into four equal sections. Roll the sections into ropes about 12? long and weave them according to Deb’s braiding instructions (http://smittenkitchen.com/blog/2011/09/apple-and-honey-challah/).
  3. Dust a heavy cast iron pan with cornmeal, place the dough in the pan, and allow it to rise again until doubled (about 25 minutes). Preheat the barbecue on high with two side-by-side fire bricks on the grill.
  4. After the final rise, brush the top of the loaf generously with egg wash and sprinkle it with poppy seeds.
  5. Place your pan (or pans, if you doubled the recipe like I did) on top of the preheated fire bricks in the barbecue, and close the lid. Set the heat to “medium” and bake for 20 minutes.
  6. Remove the pan from the barbecue and let cool completely before slicing.

See what other Food52ers are saying.

  • Laura Earle Kasper
    Laura Earle Kasper
  • Orna Lindsey
    Orna Lindsey
  • Sandra
    Sandra
  • BakersFancy
    BakersFancy
  • Jacob McDonald
    Jacob McDonald
Camille Storch is a writer, woodworker, avid canner, and mom of two. She designs and crafts natural edge cutting and serving boards and sells them in her Etsy shop, Red Onion Woodworks. She also writes about ecology, agriculture, and the reality of her family’s modest but joyful life on her blog, Wayward Spark.

11 Reviews

Judy B. July 19, 2022
Easy, fun to do on the grill without heating the kitchen in the summer. Plus…delicious!
 
Judy B. August 16, 2022
I no longer have a gas grill. Use your oven. 375 degrees, 20 minutes.
Made some today for a ladies luncheon. Not only is it easy and delicious, it’s very impressive with the round braid and shiny egg wash!
 
Laura E. August 8, 2015
Can you use a pizza stone instead?
 
Orna L. July 31, 2015
Thanks, Sandra
 
Orna L. July 31, 2015
If I do it in my kitchen. What would be the temp. And how long?
 
Sandra July 31, 2015
30-40 mins at 375 F usually. until tops are golden.
 
Orna L. July 31, 2015
Thanks Sandra
 
Sandra August 1, 2013
Can you use a pizza stone instead of the fire brick?
 
BakersFancy July 28, 2013
I can see how this would also be great for a year with an "early" High Holiday period such as this one! Thanks for the idea, I can't wait to try it!
 
Luvtocook July 28, 2013
Where's the recipe to "...save and print..." ????
 
Jacob M. July 28, 2013
http://food52.com/blog/7534-challah-baked-on-the-grill