{"id":2162,"date":"2012-11-11T21:42:55","date_gmt":"2012-11-12T05:42:55","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=2162"},"modified":"2012-11-19T11:57:00","modified_gmt":"2012-11-19T19:57:00","slug":"loaf-81-emergency-bread","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-81-emergency-bread\/","title":{"rendered":"Loaf 81 – “Emergency Bread”"},"content":{"rendered":"

We live in a major earthquake zone and try to be smart about being prepared. After seeing the impact of Hurricane Sandy back east, we took another pass on our emergency readiness at home. Under the scenario of staying at home for two weeks without power, I thought that we could bake bread in the BBQ for fresh food that could keep us fed and healthy.<\/p>\n

To prove out this theory I baked two standard lean bread loaves. Both were baked inside my propane BBQ, one in a dutch oven and one on a pizza stone.<\/p>\n

This was a bad idea for two reasons.<\/p>\n

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  1. The BBQ creates direct heat under the loaves, rather than indirect heat like an oven. The bottom of both loaves got severely burned, and the burned flavor leeched its way into the entire loaf.\n

  2. It takes over an hour to heat the BBQ and bake the bread. Grill time will be extremely valuable in case of emergency as we try to optimize our use of propane, and an hour of grill time for a couple loaves of bread doesn’t seem like a smart use of resources.<\/li>\n<\/ol>\n
    I’m glad I figured this out before the Big One<\/a>.<\/div>\n\n\t\t