heat plus hot bread

[Dingfelder]

The Bread in 5 one can be used right away, so you're not totally confined to making and consuming mass quantities. I cut the recipe in half myself.

Even that, though, can take a good amount of fridge storage ... especially since the dough will still rise a lot in the fridge, at least at first.

 

[Dingfelder]

Rather than baking my cornbread in an oven I have recently begun frying it in a pan like pancakes and have found I like it better that way. I add things to the batter to keep it interesting, kernel corn, sour cream, peppers, garlic, onions, cheese, sausage,,, things like that.

Guy

I like that style of cooking.  I do it with eggs.  Just throw stuff in, it's hard to mess up too much.  Cut the leftovers in sections to put in sandwiches or over rice for more meals later.

 

[maki2]

Posting links in this forum is discouraged in the hints and tips for the forum which is why instead I posted clear information on how to get to the video showing the process.

Why did I not give step by step directions on how to bake a loaf in a pan on the stove top in my posting? Because it is better to watch it done in a video so you can see exactly how to set up the pan with a rack and the loaf pan and what level the flame should be. I referred people to the video(s) for safety as people tend to retain visual images better than retaining written words. Safety is important when you are in a small space and using flames to cook and heat. Doing it that way prevents all those responses about personal safety which while important does very easily get out of hand in written forum discussions. I am smart enough not to go there

Once again, the thread is about baking a loaf of bread in a pan on the stove-top to take advantage of the hours of fuel used in heating an RV with a propane cooktop.

Making flatbreads in a skillet is an entirely different process. It deserves to be in its own thread with a title that makes it easy to find. So perhaps the author of that response might want to think about copying and pasting that method of making bread into a band new topic in the cooking section of this forum. That will bring it to the attention of people who want to use that method, that will encourage direct discussion of that method of bread making.

Reminder.... going off topic in threads lessens the impact of what you have to share as it makes it very difficult for others to find what you took a lot of thought and time to post about.

 

[LoupGarou]

I’ve been cooking muffins, biscuits, cornbread, cakes and pies using a Banks FryBake on a single burner butane stove. Piece of cake, no pun intended.

 

[WanderingRose]

I saw it as a variation on a theme, still in keeping with the title, sorry if I derailed your thread.

 

[Weight]

jeeze. Going off thread. That is what we do here. I do like the 5 minute bread to heat the van. Also the pan fried cakes. And the Girl Scout stick bread. and the other food, now I'm hungry. Going to microwave two Pepperidge Farm frozen whole wheat rolls.

 

[highdesertranger]

maki2 said,

"Posting links in this forum is discouraged in the hints and tips for the forum"

where did you ever get that idea. I just reread the tips, tricks and rules and don't see how you came to that conclusion. highdesertranger

 

[Dingfelder]

Trying to control the direction of a thread -- or people --- almost never works. And it's not a good look. You should be happy people even choose to respond, IMO. In this case, exceedingly so.

 

[Dingfelder]

And the methods I was talking about and saw being talked about were largely about making a dough that should work either on the stove top or in an oven and be easy to achieve good quality with even without a stand mixer or the big counter space and floury mess bested suited to kneading dough.

Bread making is pretty messy and recipes often assume a stand mixer and don't even give instructions for ordinary kneading, so no-knead methods are very on point for vehicle dwellers.

 

[SoCaliVanner]

I don't have an oven, so I use my cast iron dutch oven on my camp stove. I like to use a deep dish pizza pan inside the cast iron, elevated slighly to keep the bottom from scorching, because it's easy to clean. I'm not much for making dough, so I use pre-made crescents, biscuits, bread loaf or pizza crust, depending. I sometimes fill the crescents, my favorite being ersatz crab rangoon (crab, cream cheese and green onion).
Dinner and heat

 

[maki2]

sounds yummy. Cast iron really does make a nice thermal mass heat sink that creates a more even heat for baking.

 

[bpdchief]

I thought you were clear enough for those that pay attention when they read. Good topic, thanks for YouTube direction... Jeanne and I will try that method next week in the Smoky Mountains. ?

 

[SoCaliVanner]

sounds yummy. Cast iron really does make a nice thermal mass heat sink that creates a more even heat for baking.

If you seal the diagonal perforation on the crescents, you can fill, fold over and seal to make little pies.
It works very well, and the dutch oven radiates heat for awhile after the baking is done. It doesn't brown the top when using a camp stove, of course, but a quick flip in mid-bake takes care of that.

 

[highdesertranger]

I like to fill the crescents with pumpkin pie mix. yum. highdesertranger

 

[jacqueg]

I have a dutch oven, but don't want to carry it, it cooks a lot of food, and I'm only one person.

So I've been looking at skillet meals instead. Just found this recipe for skillet flatbread - https://www.kingarthurflour.com/recipes/skillet-flatbreads-recipe

The comments are very interesting too. Gonna experiment before I leave home, but it sure seems like just the thing. I think 30-45 minutes of propane stove cooking would add a noticeable amount of warmth to the van atmosphere.

 

[SoCaliVanner]

I like to fill the crescents with pumpkin pie mix.  yum.  highdesertranger

Cherry works, too (dang, now I'm getting hungry), but there is no limit. Sloppy Joe, chicken and cheese, shrimp, ham. Its a great way to use leftovers, esp if you just have a little of something left. Add crescents for dinner with a side of 'central heating' 

 

[WanderingRose]

I’d never thought of using crescent roll dough in all these ways, but it’s a great idea!

I think you can get these in four-packs, which would be perfect for those just feeding themselves.

You can find very small Dutch Ovens, too, in one or two quart, which would be pretty versatile and easy to find a storage spot for.

 

[John61CT]

Yes, links are very much encouraged here!

"bread without an oven" is the topic, YouTube shows hundreds, did not see Yummy.

So OP, please link to what you think are the best videos.

Actually I hate watching videos, so links to text+pics pages (from any experts) would be appreciated too.

And whether in a skillet, Dutch Oven, pan or whatever, as long as it can be done over a stove burner that's great.

Puffy loaf or naan style flatbread it's all good, with the former I do like crusty, whether light or heavy inside.

And No Kneading sure sounds better than needing to knead, but I don't necessarily have any fridge space if that's an issue.

 

[WanderingRose]

If you’re going to bake an entire batch, either in a loaf or several flatbreads in a skillet, you don’t need a refrigerator, but it’s a lot of bread for one person.

I get about five pan breads out of one single loaf batch of no knead dough, doing what amounts to about two good slices at a time.

Usually, this is breakfast, with butter and a good jam in the middle.

 

[John61CT]

What happens if you keep the dough uncooked at room temp for a day?

I assume not "goes bad" in the sense of causing illness. . .

I like the idea of making a big batch of dough in one hit, ideally outside since its messy.

But obviously cooking right before eating is nicest.