Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 131 guests online and We have 4 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
Categories Baking Basic bread
Most Viewed - Top Rated - Last Added - Last Commented


Basic bread
Very basic bread recipe

2 cups warm water
1 table spoon yeast
1 table spoon salt
5 cups high gluten flour

Plate Setter
Pizza Stone


Use a bread machine with dough setting or a mixer with a bread hook. You can mix by hand but that is a lot of work.

Add the water and salt. This is important because the liquid provides lubrication that keeps non-stick surface of bread machine pan from wearing out.

Then add your flour and put the yeast on top of the flour. Some recipes call adding the yeast to warm water. I have found that flour is generally at room temperature and yeast mixes well when added to flour.

Now here is the KEY to bread. When water and flour mix you will start getting a ball forming. As the ball is moved around it will take in more of the flour. This should result in all of the flour being incorporated into the dough ball. Now if dough does not form a ball or sticks mostly to the sides then you will need to add a table spoon of flour at a time until you get a true ball forming. On the other side if ball is not taking up all the flour or ball is dry and flaky you will need to add a table spoon of warm water at a time until you get a nice round ball you can poke like play dough. The finished ball should have some give when you poke it with your finger but should not be sticky.

Once you have a ball you will need to let the dough rise. Dough will generally increase in size 3 to 4 time the size of the original dough ball. Depending on the temperature it can take 45 minutes to an hour. Bread machines will have a timer on the dough cycle that will let you know when the rising is done. If you are mixing by dough hook or by hand you will want to put the dough in a NON-airtight container that has enough room in it for the dough to rise. This will prevent the dough from drying out. After it has risen you then punch it down to remove large air pockets and it is ready to use.

After the dough has been punched down then you will want to form your breads. The classic way to do this is to put a little four on the dough and pull out the amount you will need for size of loaf you want. For hamburger bun sized ones I pull about 4 ounces or a ball half the size of a tennis ball. I dip it lightly in a bowl of four and roll it with the palm of my hand into a ball on a floured baking mat. Any smooth floured surface will do. I only roll it enough to form a rough ball. Now here is the trick. I use a pizza pan and cut out a piece of parchment paper the exact size of the pizza pan. The pans I use are round and match the size and shape of my pizza stone. I place the balls on a piece of parchment paper. Make sure you leave room between them so that they can expand. I get six to eight on an area the size of the pizza stone I will be using to bake with. I now cover the parchment paper on the round pan with a large bowl. This will allow the dough to rise a second time. Let rise 40 minutes at room temperature. If you check them they should about double in size.

While the dough is rising start your coals. I like to fill the bottom of the BGE and use a upside down Plate Setter with pizza stone on top of the grate. Get BGE to 450 degrees. When temperature is right and dough is risen then I side the parchment paper with dough form the round pan to the pizza stone. After around four minutes you can remove the parchment paper or you can just bake the bread on the parchment paper. When bread gets a nice LIGHT brown crust it is done. Here is a time for any sized loaf of bread. When the internal temperature is 200 to 205 degrees the loaf is done. This works for any sized loaf. Small rolls can finish in as little as 10 minutes. Large loafs can take 30 to 40 minutes. When loaf is done I use a pizza peel to take it off the pizza stone. For buns you can just use tongs.

Be advised that you will want to let the bread cool some before cutting it. Really hot bread is very hard to cut without tearing it up.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Tue 24 Jul 2012 17:06:06 UTCViewed:2863 times
Rating:No votes

recipe rating
1 (bad)5 5 (good)

Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Sunday, Apr 5, 2020 6:48 pm
31416 registered users
0 today
0 this week
0 this month
Last: SCDean
Total Posts: 1,249,313

Our New Members

  • SCDean
       2020-03-30 02:23 AM
  • Peetro
       2020-02-15 07:11 PM
  • Romby
       2020-02-05 01:11 AM