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Old 01-02-2015, 10:06 AM   #99
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I haven't figured out how to do more than one photo in a post.

Maggie
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Old 01-02-2015, 10:13 AM   #100
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I don't know why you coldn't freeze the dough, bugs. You can buy frozen bread and pizza dough.

I have a recipe somewhere for homemade pizza dough or flatbread, that you cut into single portions, wrap and freeze. Comes out great, thawing on the counter in an hour or so.

You could easily make a much larger pan bread out of your own dough, probably an entire 1 1/2 cup recipe, if you were feeding a family. Just a larger skillet.

Could do this over a fire, if you had one, or on your grill.


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Old 01-02-2015, 10:20 AM   #101
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This is the recipe I saw being made a few days ago. White bread, basically, but then that is the best biscuit, in my opinion.

There is a photo of it baked on a round, casti-iron griddle, but I couldn't get it to copy.


Skillet Biscuit Bread, As described by Jacques Pépin on More Fast Food My Way

- 1 1/2 cup flour
- 1 cup water
- 1 tsp baking powder
- 1/2 tsp salt

Mix the dry ingredients, then add water and mix. Heat a 9-inch non-stick skillet over medium heat. Butter all surfaces of pan then pour in the batter, spreading evenly in the pan. Cook until the bread is browned (he did it with a lid), then flip and cook until that side is browned, 8-10 minutes per side. Cut in wedges to serve.

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Old 01-05-2015, 09:46 AM   #102
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I baked in my little cast iron panini pan the last of the wheat bread dough I mixed up 4 days ago, and it was as delicious as the first piece.

I lost a bit of dough early on, failing to oil it before I wrapped it in waxed paper , so had three nice-sized bread portions.....but the half-recipe could do four portions, depending on what you were doing.

Liking whole grain toast, especially, for breakfast, this has been breakfast food for me.

I split the cooked bread this am, like an English Muffin, put a bit of butter and marmalade in the center. Delicious.

This will be my go-to for bread on the road when it is very cold or raining outside, and firing up the little DO is just not feasible. So much better than what is commercially available....in quality and in price.


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Old 01-05-2015, 12:35 PM   #103
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Good stuff!


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Old 01-07-2015, 10:13 AM   #104
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Hi Maggie,

How big in diameter would you say the piece of bread is? What size skillet were you using? Is that a 10 inch Lodge panini skillet?

Thanks,
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Old 01-08-2015, 06:08 AM   #105
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This is not a Lodge item, but a NorPro one I got from Amazon, I think.

It is pre-seasoned, heavy, and good quality, 6" square I think.

The piece of bread is about 5", I would guess. A single serving, really.

You could use any heavy skillet, or a larger griddle, like the Lodge one I have at home. Could do several pieces at a time, or one large bread.

Mine has cooked up fine, uncovered, but Jacques Pepin covered his pan bread that I gave the recipe for a couple of days ago.

I mixed a new batch, with 1 cup unbleached white flour, 1/2 cup of 7 grain bread mix and 1/2 cup of Photobum's corn flour as an addition.

Baked 1/4 of this yesterday am for breakfast, and it was delicious.

Because of the nature of this dough, it still seems best when allowed to cool to at least just-warm before eating.


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Old 02-09-2015, 08:06 AM   #106
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Pan bread update.....

As with most things, experience is the best teacher.

Warming your skillet for a few seconds, adding a bit of butter to melt, coating your cold, flattened piece of dough in it, covering and letting set an hour or so before low heat beneath to pan bake produces a nicely risen, and beautifully browned, bread.

The warmth of the skillet helps the dough rise, you don't otherwise need a surface for rising to which dough may stick when moved to the skillet, and a light butter coating rather than flour produces a more attractive exterior. No bits of flour to easily burn.

You could coat your dough lightly with an oil, but this way your bread is already buttered. Once cooled, put some jam and marmalade inside, and breakfast is served.

My little cast iron panini pan is working beautifully for a single-serve pan bread, as it holds and conducts heat nicely. A small cast iron skillet would produce the same results.


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Old 02-14-2015, 07:35 AM   #107
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The new method, a bit of butter melted in a skillet to coat and let rise, is working beautifully.....rises better, much more attractive end result.

The dough in this picture is unbleached white flour with steel cut oats in it,

I baked a double piece in my covered skillet the other day, on the electric hot plate which provides a more even heat, and it turned out great. Evenly browned, nice crust. Yum.

Ate some for breakfast, split the rest later and made a sandwich for dinner.

Fresh, healthy, wholegrain bread.....one of life's little pleasures.

Maggie
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Old 02-14-2015, 08:12 AM   #108
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Maggie,

Looks great, maybe some honey or real apple butter and a napkin. Done.

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Old 02-14-2015, 08:15 AM   #109
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Or.....a little nectarine-raspberry freezer jam.

Breakfast is served.


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Old 02-14-2015, 09:41 AM   #110
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Seeing the Cast Iron got me thinking. Wife is heating it up with a bunch of sausage patties to have on homemade bread. Sorry Maggie, it is not your pan bread. I have tried it twice and it ended up as bird food. You will have to give me pointers at Moraine View.
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Old 02-14-2015, 09:50 AM   #111
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Hmmm....I will be glad to do that.

You do have to let cold dough warm up and rise, lest it be a nice-smelling hockey puck.

Using a slightly warmed skillet/panini pan makes the whole process easier, and faster. An hour or so, out of the frig to baked and cooling.



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Old 02-20-2015, 09:21 AM   #112
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Good Morning, Kathy,

My first time posting a question as we are new AS owners. In your signature it say the Dutchoven rally at GA Mtn. Fairgrounds is April 10-12, 2015 but I can't find any information on it and it's not on the GMF website under events. Can you let me know how we can sign up? Do I have the dates right? Thanks so much! Caj
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