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Old 05-31-2006, 03:16 PM   #21
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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, 09:05 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, 08:41 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, 06:33 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, 04:37 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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