Challah on the Grill
For the challah dough
10g active dry yeast
120ml warm water
2 egg yolks lightly beaten
1 egg lightly beaten
60ml olive oil
450g bread flour flour
For the egg wash and topping
1 egg yolk stirred with a bit of water
2 to 3 tablespoons poppy seeds
Sprinkle the yeast over the warm water in a large bowl and allow it to dissolve. Mix in the honey, salt, eggs, and olive oil.
Tip you flour in to you bowl and knead until it forms a rough ball
Knead the dough, I added about 50g of extra flour during this process. When the dough is smooth and elastic, place it in an oiled bowl, cover it with a towel, and set it aside to rise in a warm place
Dust a heavy cast iron pan with cornmeal, place the dough in the pan, and allow it to rise again until doubled (about 25 minutes). Preheat the barbecue on high with two side-by-side fire bricks on the grill.
After the final rise, brush the top of the loaf generously with egg wash and sprinkle it with poppy seeds.
Place your pan son top of the preheated fire bricks in the barbecue, and close the lid. Set the heat to “medium” and bake for 15-20 minutes (tested it with temperature method).
Remove the pan from the barbecue and let cool completely before slicing.