More bread ideas for your Barbecue
Barbecues should have breads – if you are not sure about putting risen dough on the barbeque as mentioned above – without having had a trial run first, make up your breads in advance. Usually, the day before a barbecue (having checked the weather forecast) I will knock up a loaf made from Wright’s Premium White along with one of Wright’s Wholemeal. Time permitting, I would make two nice large, rounded cob shapes as our barbecue is one of the old round ones. Cut through the cooled, baked loaf in portion sized wedges or slices. Add to each slice a good spread of garlic butter and a sprinkling of herbs, home made garlic butter is best – as I like to use unsalted butter and a whole bulb of garlic between the two loaves. Once you have finished, foil up the cut and buttered loaves and leave aside. If it is a very warm evening they can go in the fridge but they are best sitting on the kitchen work top ready for placing on the barbecue the next day - and with all that lovely garlic butter – your bread will not dry out.
It is best to turn your foiled up loaf on the barbecue, 3 minutes on the base and 3 minutes on the top. The foil should hold the butter on the bread and it will infuse itself warmly throughout the crumb. One tip is to cut a bulb of garlic horizontally (it looks so pretty) foil each half and pop these on the barbecue for a good 10 minutes. Get your breadboard or a big tray and oven gloves and remove the breads and remove the foil. Serve your homemade Garlic Loaf with the cut garlic bulb as decoration for a wow factor. If anyone asks what it is you can proudly state that it was garlic left over from your homemade (low salt) garlic butter that you used on your homemade bread.