• 4 Cups AP flour
• 1 3/4 cups water
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 2 1/4 teaspoons yeast (1 packet)

Mix it all together, then knead until the dough feels right, let it rise once for about an hour.  Then shape it and let it rise again.

While this bread won’t win any awards (I don’t think), it works for me!

At any rate, I made the dough and dusted it with flour during the 2nd rise.  With about 30 minutes to go, I lit the Big Green Egg and built a hearth that was 2 half-bricks thick in order to cook the bread directly on the brick.  I wanted the BGE to get up to 550F but because of the hearth and the fact that I probably had too much ash on the bottom, it never got above 400F.  I put the bread on the hearth and misted it with water.  After roughly 45 minutes, the bread was ready.

I think the bread  came out really well but it tasted very smoky.  I’m not really sure what I can do about the smoke flavor…it’s a byproduct of the charcoal.  Next time I bake, I’ll put it in a dutch oven and see how that goes.

Sorry, I don’t have any pictures this time.  The bread looked pretty good too!

More to come, and with pictures next time!

This thing is amazing and I plan to post a log of most of our cooking here.

On its debut I baked bread, cooked a whole chicken, and grilled steaks, kebabs, and sausages, and salmon for the baby.  What a day!

If you don’t know the Big Green Egg, it is a (heavy, 140 pound) ceramic grill and smoker that runs off of hardwood lump charcoal.  With very little charcoal, this puppy is able to burn for hours.  The temperature is easily adjustable by setting the vents (on top and bottom) to allow or restrict the airflow inside and it gets very hot – up to 750 degrees Fahrenheit or more!  Within 10 minutes of lighting the coals, my egg was at 600F!

The foods thus far produced by my Egg have been fantastic.  Juicy, perfectly seared, and visually appealing too!

In the near future, I’ll be building a table for the Egg so look forward to that and more cooking adventures!