Preheat grill to 350 degrees. Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour.
Bake for an hour to an hour and a half. Use a toothpick to test doneness. Let cool and turn bread onto a wire rack.
In all the hustle and bustle of modern life, we tend to forget that our ancestors used to make bread by hand daily. All that kneading and fussing was just part and parcel for cooks generations ago.
Today, you can just buy bread from the store. Yet there is something special about making bread at home. Still, it can take time to allow yeasted bread to rise. The good news is our pellet grill bread recipe has none of the downtime associated with French or Italian bread.
With this grill bread recipe, you might rethink how you feel about making bread all the time. If you can stir some ingredients together and shape the dough into a mound, you can enjoy smoked bread in a couple of hours. What could be simpler?
For the record, it is perfectly fine if you want to dive into your smoked bread and eat it piece-by-piece with butter. However, pitmasters far and wide love to accompany their grill breads with taste-tempting partners.
Check out these great companions for your pellet grill bread:
Why spend precious time running out for a loaf of bread for lunch or dinner? All you need are a few ingredients from your pantry and your Silverbac or Grilla.