Mr. Aitch and I are snobs.

Bread snobs.


We can barely eat mass-produced bread from the store.  Most of it feels gummy and tastes, well, tasteless.

The texture of bread is known as the crumb and it can be open or close.  Open has a lot of texture and close doesn’t.  Most store-bought mass-produced breads have a close crumb. IMHO that equates to the gumminess.  That’s all I know about bread baking but it’s enough for me to know.


In my experience most store-bought mass-produced bread is full of preservatives which can be good as the bread doesn’t mold as quickly.  Locally baked breads from our local bakers tend not to use preservatives in their bread.  Their bread has more texture like what my grandmother used to bake.  One problem is that it molds quickly.  Unrefrigerated and you’ve got maybe 2-3 days before it gets fuzzy.

We don’t eat a like of sliced bread in our house so the solution we came up with involves frozen bread dough.  Yes, it still has preservative in it but we get the texture we like and can have freshly baked bread and rolls every day or two.

Our oven stays off during the summer.  It’s the Mr. Aitch Law in our house.  So how do we get freshly baked bread and rolls?

The gas grill.


We only bake enough that the two of us can eat within a few days.


Since we grill almost every day, it’s not a problem to do bread, or rolls, or hamburger buns, or pepperoni rolls, or cinnamon rolls when we need/want them.


The smell of freshly baked bread just makes me hungry.  🙂


8 thoughts on “Snobs

  1. I couldn’t agree more on factory bread, I try to make all our own from scratch. The added benefit is that using older grain types also seems to agree with our digestion better than ordinary red wheat!


  2. You are absolutely right in everything you say about bread – and I HATE bread that has been in the fridge. But I did not know I could bake bread on the grill! How do you regulate the temperature?
    Can you do cakes, too?????


  3. Rhodes rolls. Mmmmm. Smothered with bacon grease while hot. 😋😍😋
    I love the Bobby Flay recipe for pizza crust. I’ve only ever used Bread Flour and it has always turned out well. If you are interested…
    bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
    1 teaspoon sugar
    1 envelope instant dry yeast
    2 teaspoons kosher salt
    1 1/2 cups water, 110 degrees F
    2 tablespoons olive oil, plus 2 teaspoons
    Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
    Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
    I divide them before I let them rise, so I use 2 plastic-covered bowls. I have also frozen a dough ball (for a week in a plastic baggie) before it rises.
    Unfortunately, the recipe ends there. I couldn’t find baking instructions. I bake the prepared pizza on the pizza stone at 425 degrees for about 16 minutes, give or take, at Colorado altitude. 😃
    And one last thing….you don’t fool me for one second claiming you are JUST bread snobs! 😉


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