Ways to Bake

Wild about Bread can be baked at high altitudes with some modifications, and can be baked using different baking methods.   

 HIGH ALTITUDE BREAD BAKING

At higher altitudes, flour tends to be drier and bread dough rises higher and faster than at sea level because the air pressure is lower at higher altitudes. Therefore, at altitudes higher than 5,000 feet, add an additional 1 – 2 tablespoons of water to the PrepPal™ before mixing.  Check frequently during the proofing step as dough will rise more quickly.  If dough over-rises, the results might be a heavy dry loaf or collapsed loaf.  Therefore, if dough rises beyond the doubling stage, deflate slightly by pushing down gently on the dough with a spatula, and allow to rise a second time before baking.  Oven temperatures may need to be increased 10 to 15o.  Check doneness a few minutes before the minimum recommended baking time and tent with foil if it is browning too quickly.

BREAD MACHINE

Add 1 1/3 cup water to the bread machine followed by one bag of Wild About Bread™ mix.  Sprinkle the contents of one yeast packet on top of the bread mix.  Follow instructions for the bread machine for selecting crust texture and other options.

TOASTER OVEN

Follow normal recipe instructions.  Monitor your Wild About Bread while baking the first time in your toaster oven since not all toaster ovens work the same.  Toaster oven temperature and bake time may need to be adjusted based on your toaster oven.

GRILL

The challenge with grilling is keeping the temperature consistent and using indirect heat. You may need to tweak some of our directions to fit your grill. Having fresh baked bread in the summer. however, without turning on your oven is worth some trial and error. Here are some grilling tips to help you be successful.

 IN GENERAL

  • Do not open the grill door or remove the grill cover while baking your bread because this will cause a loss of heat. 
  • Use a temperature probe to monitor when your bread is done baking such as the Taylor Digital Cooking Probe Thermometer. Insert the temperature probe in your dough, close the grill cover and do not open the grill cover until your bread temperature is 190-210°F.
  • In general, decrease baking temperature by 25°F and increase baking time by 5-10 minutes. 
  • To get a nice brown crust, brush the surface of your dough with a mixture of 1 egg white whisked with 1 Tablespoon of cold water.

 WHAT TYPE OF BAKING PAN TO USE?

 Recommended baking pans are cast iron skillet or Dutch oven, cookie sheet (that fits your grill), and metal cake or pie pans.

  • Prepare your baking pan by lining with parchment paper or greasing with pan release spray such as Pam.

 WHAT TYPE OF GRILL DO YOU HAVE?

Wood Pellet Grills such as Traeger and RecTeq are great grills for baking Wild About Bread™ because of consistent heat. Bake at 400°F for 27-35 minutes or done.

Gas grills: If you have multiple burner controls, turn off the middle burner or one of the burners to create indirect heat. Set the heat to 400°F. Place the dough on the part of the grate without the lit burner and bake for 27-35 minutes or done.

Charcoal grills: Do not bake bread directly over charcoal. Your bread will burn on the bottom. To create indirect heat using charcoal, arrange your charcoal around the edges of your grill. Place your dough in the middle of the grill, close cover and bake for 27-35 minutes or done.  Do not open the grill cover. 

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