One thing I always loved baking back on land was homemade bread. I made french bread, sweet dinner rolls, cinnamon rolls, pizza crust, sour dough bread bowls, you name it.
When we moved onto a boat with no oven, I thought that my bread baking days were over for a while. Not so, my friend. Not at all.
After some mad cravings, I finally decided that surely it wouldn’t be too hard to use our gas grill as an oven.
OMG, I was RIGHT! It wasn’t long before we were all drooling and stuffing our faces full of garlic bread and marinara sauce for dinner with cinnamon rolls for dessert. Yeah, we totally carbed out. So much so, that I didn’t even get a chance to take any photos. The bread disappeared in the blink of an eye.
I know what you’re thinking, “But there are photos right here! I can see them!”
Well, yes you can, because I made bread for three days in a row until there was enough of a pause to take a photo. This may or may not have required smacking some hands away, but I got a couple of tolerable photos.
Here is my favorite recipe for making garlic or pizza rolls, garlic knots, French bread (for French Toast) and rolls.
This makes about 3 9×9 pans, depending on how full your pans are. On our grill, I have to space things out more or it won’t cook in the middle.
- 1 TBSP yeast
- 2 TBSP sugar
- 1 tsp salt
- 3 1/2 c flour
- 1 cup milk
- 1 TBSP vinegar
- 1/4 c water
- 1/4 cup butter/coconut oil/olive oil
- Mix all ingredients in a bowl **LEAVING OUT HALF THE FLOUR**
- Slowly add in flour 1/2 cup at a time until it is too hard to stir with a whisk/wooden spoon.
- Place the rest of the flour on a hard surface, spreading it out a bit.
- Pour bread dough onto the remaining flour and knead until all of the flour is in the dough (depending on your climate, you may need a little bit more or less flour, the dough should be soft, but not sticky)
- Set dough in a lightly covered bowl to rise.
- Once the bread has risen to twice its size or so, you’re ready to make rolls/knots/whatever you want!
For garlic/pizza rolls:
- Take a portion of dough and spread it on a lightly oiled surface (I use olive oil or coconut oil) into a rectangular shape.
- Spread a little bit of oil lightly over the surface.
- Add fillings. We use EVOO, Italian seasoning, garlic salt, garlic powder & parmesan cheese for our garlic rolls. If we have it, we’ll add a little mozzarella cheese, pepperoni/sausage for pizza rolls.
- Roll up the dough so you end up with a long tube of dough.
- Slice about 1/2-1 inch thick.
- Place the rolls in a square pan. If using foil pans, double stack them so the bottoms won’t burn and rinse as soon as you’re done baking so you can reuse them.
In an oven, preheat to 400. Bake each pan for approximately 15-20 minutes until lightly browned on the top and bottom.
On the grill… this is going to REALLY depend on your type of grill. On our grill, I put two pans side by side and bake on a fairly low temp (its ALMOST to its lowest setting). I also need to turn the pans 180 degrees halfway through because our grill cooks faster in the back. Still, its totally worth it, because fresh baked bread is DIVINE! I recommend testing out a small amount of bread to see where your temps are, or if you’re lucky enough to have an oven thermometer… use that! I wish I’d have thought to bring mine!