Stovetop baking in a nonstick pan - Fiberglass RV


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Old 05-25-2012, 08:36 PM   #1
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Stovetop baking in a nonstick pan

I love baking breads in a nonstick pan on a propane stovetop. I have done cornbread, biscuits, and blueberry coffee cake! Nice to have when you are traveling!

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Here is a yummy batch of biscuits!

But I am wondering about yeast breads. Has anyone done yeast breads in a nonstick pan on a propane stovetop?

I've tried Dutch Ovens, but I cook inside and they are just too heavy!
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Old 05-25-2012, 11:33 PM   #2
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That is so neat! How do you bake on the stove top?
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Old 05-26-2012, 01:49 AM   #3
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I did bannock in my frypan on our first trip out this spring. I use a lid on the pan and it works great. For yeast breads you could do frybread in oil but for regular breads I think a barbeque would work better. You need one with an aluminum hood and preferably a thermometer. Then get a baking stone such as are used for pizza or unglazed quarry tile and place it on the grill. Heat the stone or tile with hood down and when 350-500 degrees place the bread directly on the stone. It should bake pretty fast. I do pizza using this method in 10 minutes.
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Old 05-26-2012, 08:23 AM   #4
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Baking on a stovetop is like making pancakes.

You finish the last 10-20 percent of the baking by turning it over.

The difference is that you use a lower heat and put a lid on right away.

After that it is just experimentation.
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Old 05-26-2012, 09:18 AM   #5
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How about cooler corn on cob
Place chucked cobs in a cooler, pour two kettles of boiling water in and close lid. 30 min later great corn on cob. Great for large crowds. Corn will stay good for a couple of hours.
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Old 05-26-2012, 11:29 AM   #6
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Quote:
Originally Posted by Mouse View Post
Baking on a stovetop is like making pancakes.

You finish the last 10-20 percent of the baking by turning it over.

The difference is that you use a lower heat and put a lid on right away.

After that it is just experimentation.

Thanks for the info! I'll look forward to trying this.
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Old 05-26-2012, 02:37 PM   #7
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Brooke, I have a few 'duh' questions. Do you just mix up biscuit mix and then put the biscuits directly in the pan? How do you know how low to keep the heat so they don't burn? Your pan looks like a nice heavyweight one, which I assume is what I'd need for this? thanks
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Old 05-26-2012, 03:13 PM   #8
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Mix the biscuits or what ever like you would for the oven. I put a little butter or/and olive oil in the pan because I like to but that is up to you. You need to play with the heat. Basically I lower my burner as low it will go and stay lit.

I bought the pan at Ikea. It is a little thick at the bottom, but it isn't heavy Make sure you cover the pan to keep the heat in.

Dutch oven people like to make chocolate cake. I haven't tried it yet, but as soon as I have an excuse to make a big desert I will try chocolate cake or brownie mix!
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Old 05-27-2012, 08:47 PM   #9
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Do pitas count? They have yeast and they are done on the stove top.
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Old 05-27-2012, 10:34 PM   #10
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How about English Muffins?
I have read that there are some concerns with using non-stick pans over high heat due to them releasing chemicals That and my predeliction for gouging the surface has sent me back to my trusty old cast iron skillets. A good cast iron pan is nearly as light as non-stick, nearly as non-stick and a much hardier creature IMHO.

That said, we like home baked English muffins. They are a yeast bread that's easily done on the stovetop. You can use any bread recipe you likely google the Alton Brown recipe, which is especially easy. After the first rising ,punch down the dough and pat it out about 3/8 inch thick, cut out rounds with a glass and cover with a dish towel to rest. When they are almost double heat a skillet over low/medium heat and lay in the muffins leaving some space for expansion. Be patient and don't turn till you can see that the cooked part comes up the sides close to the center height by then they should be toasty brown on the bottom. Flip over and cook the other side. Split with a fork. This is easier done once they've cooled a little

Marmalade optional
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Old 05-28-2012, 11:55 AM   #11
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Great ideas. I'll have to buy some yeast and try them.
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Old 05-29-2012, 05:20 PM   #12
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Denece, thank you for the English Muffin idea!

Wow, fabulous!

I didn't have all the parts needed for English Muffins like muffin rounds or dried milk and I am not very good at measuring but it worked! Obviously a very forgiving recipe!

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Here is the recipe I found online.

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Here it is all mixed, but as I said my version didn't follow the recipe very well. Milk, sugar, salt, hot and warm-maybe, and 2-c flour-close enough.

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I let it sit on Mouse's bumper in the sun.

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This is what it looked like when I took the lid off.

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And what it looked like when I stirred it down.

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Here is half the recipe in the fry pan ready to be cooked. One big English Muffin!

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Turned over after 5 minutes.

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It looks like an English Muffin!

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My first sandwich! It tastes great!

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The second muffin! I let it cook a little longer and I am letting it cool.

Success!
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Old 05-29-2012, 05:55 PM   #13
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Brooke, you have just become the cooking camping diva. I love that you have been getting stickers for your bumper. How about a picture of that nxt time.
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Old 05-29-2012, 07:11 PM   #14
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Rosemary, Thank you for the kind words!

I going have to leave the camp cooking diva title with the Dutch Oven people because I still can't stack cook my dinner!

I'll take a picture of my bumper at the end of this trip! It should have many more stickers by then.
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