French Bread

Prep Time: 20 Minutes
Rise Time: 90 Minutes
Grill Time: 30 to 40 Minutes
Total Time: 140 Minutes

Ingredients

• 1½ tbsp. instant yeast
• ½ cup of hot water
• 1½ tbsp. sugar
• 2 cups water
• 1½ tbsp. oil
• 3 tsp. salt
• 1 tsp. garlic or onion or cheddar powder
• 6 cups of flower

Method

1. Mix the yeast, hot water, and sugar in a bowl and let it proof for 10 minutes
2. After 10 minutes, add the other 2 cups of water, the oil, salt and 3 cups of flour. Mix until the flour is completely mixed in. Add the remaining flour a little at a time, using level scoops of a measuring cup, then kneed for 5 minutes. You can use your hands, just be sure to flour them, or you can use a stand mixer with dough hook. (That will really make life easier.) The dough has been kneeded and mixed enough that it is still sticky to the touch, but a little bit that you've pulled off will easily roll into a ball.
3. Turn the kneeded dough onto a well floured surface and just form into a loose ball.
4. For the next 60 minutes, punch the dough down and kneed it a few times, every 10 minutes or so.
5. After you have kneeded the dough, divide it into 4 equal portions, then shape each portion into the shape of a french loaf. Use a sharp knife to make some slashes across the top.
6. Let the dough rise for another 30 minutes. While waiting set 4 planks to soak in water until you're ready to bake. Preheat the grill to 425°F. Prepare for indirect grilling. I recommend using the middle burner for this one.
7. Place the loaves onto individual planks and set them onto the grill on either side of the lit burner and bake for 10 minutes. Then turn the heat down until the grill sits at 375°F, and bake for another 20 to 30 minutes. You will know they're done when there's a lovely dark crusty outside but the bread feels supple when you press down on it.
8. Try very hard to let the bread cool enough to touch before slicing it and serving it.