"baking" on top of the stove

Discussion in 'Pastries & Baking' started by elliebets, Mar 23, 2012.

  1. elliebets

    elliebets

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    I am looking for ways to bake yeast breads, quick breads, flat breads, ...well, you get the idea ...on top of the stove.

    I am sure there are some traditional recipes, like chapatis, that were never done in an oven, and I would welcome any of those. But also any adaptations of traditionally oven baked breads, biscuits, cookies would be welcome.

    I don't have an oven and I love baked goods!

    thanks if you can help
     
  2. jmarie3

    jmarie3

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    I'm not sure about the quick breads and yeast breads. But I know you can cook flat breads in a saute pan with a little bit of canola oil. Brown them on both sides and then after each one is cooked through, drain them on paper towels to remove the excess grease. They are delicious!
     
  3. siduri

    siduri

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    I'm not trying to sell anything, but this was the best image i could find on internet for what they call a "country oven" here.  I have relatives that in their country home bake everything in this, on the stovetop or fireplace since there's no oven there. 

    http://www.ebay.it/itm/FORNO-DI-CAM...-/330698614631?pt=Pentole&hash=item4cff2c6767

    It;s a pan with a sort of plate with holes in it on top of that (like a steamer, but you don;t put water in it) and then a cake dish, then a high cover. You could probably makeshift one.   I';ve eaten her cakes made in one of these and they were great. 

    For breads without one of these gadgets you can make english muffins.
     
  4. thetincook

    thetincook

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  5. thetincook

    thetincook

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    English muffins and crumpets I believe were traditionally made on a griddle.
     
  6. siduri

    siduri

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    they still are!
     
  7. ishbel

    ishbel

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    They are!

    I made crumpets today to toast later.  I love to make my own, although the shop-bought ones are OK, too.

    Next weekend it'll be hotcross buns and simnel cakes.
     
  8. phatch

    phatch Moderator Staff Member

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    The simplest solution is not necessarily safe for all stove tops. You might trap too much heat against it. But that simple solution is a Dutch Cap. http://www.chuckwagonsupply.com/dutchcapinst.htm

    There are various convection style systems. http://www.campchef.com/ultimate-9.5-qt-dutch-oven-seasoned-cast-iron.html.

    These tend to increase the heat in your home more than you might be looking for, more for outdoor situations.

    Notice the focus on a cast iron dutch oven for theses techniques. The thermal mass of the cast iron helps create a more oven like condition inside the dutch oven.
     
    Last edited: Mar 25, 2012
  9. boomerang momma

    boomerang momma

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    Yes, I would have recommended a dutch oven, but never heard of the Dutch Cap before now. Sounds brilliant. 
     
  10. phatch

    phatch Moderator Staff Member

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