Sunday, July 12, 2009

Bruce Frankel's grilled bread

After the success of the grilled foccacia I wanted to try another one of the grilled breads in The Barbecue Bible. This was Bruce Frankel's Grilled Bread, from his Panache restaurant.

It's one third whole wheat and has a bit of molasses, for a lightly sweet and nutty flavor. Takes a couple of hours to rise and each small bread is done in just a minute or two per side, so it can be done with little planning and is easily grilled after something else comes off and is resting.

It's topped with olive oil, cracked pepper, and fresh thyme. It was excellent with chevre. Next time I might make a smaller number of larger breads, and perhaps try for something a little thicker and softer.

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