frying pan bread

[sarabande]

It works. I found an old printout of a thread from years ago and gave it a try this evening.

Anyone tried making treacle cake on board ?

 

[duncan99210]

OK that looks lovely. Now please can you post the receipe?

 

[oldbilbo]

It rather seems the noble Sara has set his Raeburn Eggtimer a Time Zone out. Or maybe Drippin' Devon has a Time Constant all of its own.....

 

[philip_stevens]

I think it may have been like this one that I posted 15 years ago.

SIMPLE RECIPES.

Frying-pan Bread.

Ingredients
1 cup flour
1 tsp. baking powder
¼ tsp. salt

Method.
Mix dry ingredients together. Warm and grease frying pan.
Add enough water to dry ingredients to form a dough, shape into a bap about 1in thick and dust with flour.
Lay in pan and cook till crisp.

Variations
Add 1 tsp. of sugar to make the bread crisper
½ - 1 egg will make the bread thicker and richer
substitute milk for water to give a better flavour and colour
spice your bread up with nutmeg, cinnamon or fruit
[you’ll need to add a bit more baking powder for the fruit option]

Tuna and Sweetcorn Chowder

Ingredients [serves 4 - 6]
350g can sweetcorn
300g can new potatoes, diced
200g can tuna, dried
2 tbsp. oil
large onion

2 tbsp. flour
2 tsp. paprika
850ml milk
1tbsp freeze-dried mixed herbs
salt and black pepper

Method.
Drain the sweetcorn and reserve the juice. Fry the onion in the oil until soft and stir in the flour and paprika.
Cook for one minute, mix half the milk with the sweetcorn juice, stir into the onion mixture and bring to the boil.
Add the remaining milk, season and add sweetcorn and potatoes. Simmer for five minutes.
Add tuna and herbs and simmer for five minutes, serve with wedges of soda bread.

Tomato and Carrot soup with Pesto Croûtes.

Ingredients. [Serves 4]
500g carton creamed tomatoes
500ml carton carrot juice
1 tsp. brown sugar

3 tsp. pesto
salt and black pepper

For the Croûtes.
1 french stick, sliced and toasted
remaining pesto from jar
grated cheese

Method.
Combine the creamed tomatoes, carrot juice, sugar and pesto in a saucepan and heat through.
Season.
Spread remaining pesto on to the toasted slices and sprinkle with cheese. Melt under the grill.
Serve the soup piping hot with the crisp croûtes.

 

[lenseman]

I think it may have been like this one that I posted 15 years ago.

SIMPLE RECIPES.

Frying-pan Bread.
. . . . . . .

We can't use that recipe, it is well past its sell by date!

.

 

[philip_stevens]

We can't use that recipe, it is well past its sell by date!

.

Its' got an extended "use-by" date.

It surprised me when I found out how long ago it was that I saved it!

 

[chrisbitz]

Does it taste like bread, or Brioche or something else?

I read a great description of pan bread once - "Tastes like a fire after a flood in a flour mill."

 

[NickRobinson]

Hmm...

I make soda bread, sr flour, salt, water, bit of oil. (dumpling recipe) Works in the oven or m/wave with a finish in the grill. Nice but you can't eat too much as the rising agent makes your mouth feel odd.

No, onto the conspiracy theory.. (it's a forum, innit! )

If the beautiful looking bread in the pic was cooked on a ring, why is the top brown and the bottom pale?

We should be told!

Nick

 

[fisherman]

In the boy scouts that is a damper. The alternative, a twist, was cooked wrapped round a stick.
I can tell you how to make a victoria sponge on a campfire: make scales with water bottle bottoms on a string and stick balance. Weigh dry ingredients, sugar, flour, fat, against eggs. Mix. Place smallest camp saucepan (handles removed) inside biggest, pack with small stones between. Cook on hot embers.

 

[BigJoe]

It works. I found an old printout of a thread from years ago and gave it a try this evening.

Anyone tried making treacle cake on board ?

Just away 2 try it.......................................

looks great

 

[V1701]

I've used SR flour, water, salt, olive oil & added seeds (poppy, sesame, sunflower, etc.) before. Also made a thin one, cooked both sides then add toppings of choice & under the grill to make a pizza...

 

[AntarcticPilot]

If the beautiful looking bread in the pic was cooked on a ring, why is the top brown and the bottom pale?

We should be told!

Nick

I'd imagine it was turned halfway through the cooking

 

[25931]

In the boy scouts that is a damper. The alternative, a twist, was cooked wrapped round a stick.
I can tell you how to make a victoria sponge on a campfire: make scales with water bottle bottoms on a string and stick balance. Weigh dry ingredients, sugar, flour, fat, against eggs. Mix. Place smallest camp saucepan (handles removed) inside biggest, pack with small stones between. Cook on hot embers.

That takes me back seventy years.

 

[BigJoe]

Just away 2 try it.......................................

looks great

If you dont want it flat................

Place a lid on the pan, during cooking

With lid....mmmmmmmmmmmmmmmmmmmmmmmmmm

 

[sarabande]

sorry, I should have made it clear.

The pan was placed inside the oven.

I was experimenting with proving times, so turned the mix into a sort of sourdough, and let it prove for 30 hours in the fridge, before knocking it back, and warming it up with my hands, then baking it.

The flour is 25% of wholemeal, plus 75% strong white.

 

[dylanwinter]

now he says

sorry, I should have made it clear.

The pan was placed inside the oven.

I was experimenting with proving times, so turned the mix into a sort of sourdough, and let it prove for 30 hours in the fridge, before knocking it back, and warming it up with my hands, then baking it.

The flour is 25% of wholemeal, plus 75% strong white.

so not really pan bread at all

I was getting quite excited

back to the cob oven idea again

D

 

[matelot]

The result looks good but I'm not sure I see the point when you can get part baked baguettes and Italian bread which keeps in its packet for three months or so and cooks easily in a boat oven.

 

[AntarcticPilot]

The result looks good but I'm not sure I see the point when you can get part baked baguettes and Italian bread which keeps in its packet for three months or so and cooks easily in a boat oven.

If your boat oven is efficient! Ours takes several time the recommended time to bake these, and the result tends to be slightly doughy. And a lot of people with smaller yachts, like Dylan, don't HAVE ovens.