The trick is to smoke the meat and not make the meat smoke

CABRAWAY RYE BREAD

  Date: July 7, 2016
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I was making the CLOSE TO KATZ’S PASTRAMI and I figured great pastrami sandwich required great bread to go with it. This recipe from the King Arthur Flour web site did the trick nicely. It used relatively simple ingredients which I had on hand and was simple to make. It required 2 rises and I used the new glass mixing bowl I had for my stand mixer. It has a lid, so when I was finished mixing the dough I covered the bowl and did the first rise right in the mixing bowl. After the first rise the dough was shaped into a large oval loaf and was allowed to rise for another 90 minutes. It then got slashed across the top with a knife and spritzed with water and it was off to my baking Egg, which was stabilized at 350 degrees. It baked for 45 minutes and at the 30 minute mark I covered it loosely with foil because the top crust was almost done. When I took a “Quality Control Sample” of the pastrami I was worried. The pastrami had big, bold flavors and I was worried you wouldn’t even know the bread was there. I needn’t have worried, the bread had some great flavors of its own and was the perfect pairing with the pastrami. People like the bread so much, they were cutting slices of the bread to have on the side in addition to their sandwiches. In someways the bread was as big or bigger of a hit then the pastrami, which I never would have guessed.
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Recipe Source:
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King Arthur Flour Website

King Arthur Flour Website:

Here is the recipe from the King Arthur Flour Web Site:
  CARAWAY RYE BREAD
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • KA Stand Mixer
  • KA Glass Mixing Bowl
  • KA Paddle Blade
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • Jelly Roll Pan
  • BBG-CyberQ WiFi Pit Controller
  • Thermapen Super-Fast Thermometer
  • Ranch-T Lump Charcoal