I bake bread (almost) every week*.

During the summer, though, the last thing I want to do on a 90 degree day is turn on an oven for an hour.

To my delight, I’ve figured out a great way to bake bread in a grill.

The short tutorial: use a pizza stone and an insulated baking sheet, heat the oven up, and then turn it off in the middle, while leaving the sides on. This keeps a temp of about 350-450.

I’m working on an article to send out early next spring, but I thought you’d enjoy the picture of today’s loaves.

I always bake a big one for dinner and a smaller “baker’s challah” to eat as soon as it’s out.

Warm fresh bread with cold butter…. MMMMMM!

*See the story, “The Challah that Ate Chelm” which is in the book and audio of A Hanukkah Present and on Tall Tales, Whoppers and Lies. Hey, you can listen to it on Pandora here!