Easy Bread - Page 2 - Fiberglass RV


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Old 02-08-2006, 01:21 PM   #15
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Thank you Tom.

We just don't like the taste of beer.
Of coarse Iím on a diet and can only dream of eating Loriís Home Made Dutch Oven bread again.

This topic caught my eye and so I been Googling. Found this site and thought you may like it.

Traditional Soda Bread
http://www.bookguy.com/cooking/SodabreadRecipes.htm

Dutch Oven Tips
http://www.bookguy.com/cooking/SodabreadBastible.htm
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Old 03-09-2006, 11:37 PM   #16
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I made this bread tonight (thanks Tom). As I could not find a regular loaf pan (men eh?) I used the Dutch Oven I got from Mike and Lori. It worked great! Same temps as Tom suggested only I made the mistake of covering it for the first 30 and then went to 425 to brown it (uncovered) on the last 10 plus 5 more. Worked like a charm.

Thanks for the recipe.

Next time though - I'll use Heineken - Coors Light is not even good for baking!
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Old 05-25-2006, 10:36 AM   #17
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Ummm, this looks great, Tom! It does look like the bread one can buy in Ireland. Their bread usually has a dusting of flour on the top, do you do this?

I'd like to give this a go this weekend in the DO.

I'm guessing here: 11 coals on the bottom, 11 on the top and then...

Would one add extra coals on the top to get it browned?

Can't wait for the weekend and the cooking and the painting!!!
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Old 05-25-2006, 10:26 PM   #18
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Gigi,
My guess would be 10 briquets on the bottom and 20 on the top of a 12" D.O. Let us know how it comes out. Tom Trostel
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Old 05-29-2006, 09:31 PM   #19
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Tom, even the birds wouldn't eat my bread! I don't know what I did, but, this just didn't turn out well as all. It didn't raise, was too sweet, and was a bit rubbery.

I used 12 on top and 12 on the bottom for briquettes, obviously not correct.

I'll try it again, but, I will cut back on the sugar and perhaps try the yogurt. I'm usually a good cook, but, I really blew this one!
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Old 05-30-2006, 05:25 PM   #20
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Tom, even the birds wouldn't eat my bread! I don't know what I did, but, this just didn't turn out well as all. It didn't raise, was too sweet, and was a bit rubbery.

I used 12 on top and 12 on the bottom for briquettes, obviously not correct.

I'll try it again, but, I will cut back on the sugar and perhaps try the yogurt. I'm usually a good cook, but, I really blew this one!
For a 12Ē dutch oven, a good rule of thumb is to use 24 Briquettes. 1/4th under the dutch oven and 3/4ths on top, spread out evenly. What makes it an OVEN is the heat comes from the TOP. If there is little to no wind, this will give you about 350į in the oven.

I hope this helps.

PS: POTS have their heat come from the bottom. (ie coffee pot)
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Old 05-31-2006, 04:16 PM   #21
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Gigi,
If it didn't rise, check if you used self-rising flour or general purpose flour. Sorry it didn't come out. My guess for briquet numbers comes from a recipe for Pan de Campo, pg. 140, "Texas Treasury of Dutch Oven Cooking" compiled by the Lone Star Dutch Oven Society. Tom Trostel
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Old 05-31-2006, 10:05 PM   #22
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Mike and Tom! Thanks for the help. I obviously did something really wrong.

I'm game to try it again and shall check the flour and will try the different coal configuration.


Mike, your comment about using more coals on top than the bottom is news to me.

I always thought:

broil-coals on top
bake-coals on top and bottom
fry-coals on bottom

My oven at home heats from the top and the bottom.

Well, we'll have to experiment a bit more! Thanks for the help, guys!
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Old 06-10-2006, 09:41 PM   #23
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Interesting recipe Tom, thanks for posting it, i will have to try it.
My mother in Ireland makes the best soda and wheaten bread, its all we ever eat when we go home.
Here in Canada we have tried to copy it but no success so far, one trick is over home you can buy soda bread flour in the grocery stores, just add the buttermilk and its good to go.
Another popular Irish recipe is potato bread, made from left over mashed potatoes and flour, make it on a cast iron pan...yummie
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Old 06-11-2006, 07:33 AM   #24
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I assume that DO enthusiasts have visited: http://www.justdutchovenrecipes.com
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Old 06-12-2006, 05:37 PM   #25
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Here's more for you too Penny, from the Helpful-Links pages: Dutch Ovens (recipes and more)
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