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Thread: Instant Bread Advice, Please

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    God/dess Lena's Avatar
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    Default Instant Bread Advice, Please

    I am making pan bread in a frying pan. Don't tell me to use an oven, I don't have one. Anyways, it's taking forever to cook. Like two hours. Yesterday I turned the heat up higher and it cooked faster but wouldn't lose the gooeyness in the middle. I wanna make a ton of bread now while I'm at my friends house and can use her cool stove, but time is running out and this bread is taking hours.

    What am I doing wrong?



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    Member JRA33606's Avatar
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    Default Re: Instant Bread Advice, Please

    Can you elevate the dough off of the bottom so the heat uniformily bakes the bread from the sides and top instead of just through the bottom?
    The temperature needs to be about 350 degrees.

    Are you letting it rise enough? You may have old yeast.

    If you are using rye flour, it's practically impossible to make bread. rye sucks.

    If you want to make bread, try going to one of the used stores or good will and look for an automatic bread maker. Everyone buys them "like a crock pot" but then they donate them.

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    God/dess Lena's Avatar
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    Default Re: Instant Bread Advice, Please

    No yeast or rye, and I don't have the kind of electricity you need for a breadmaker. It's in a frying pan, and there's a lid on it, so it does cook from the top and sides...



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    Default Re: Instant Bread Advice, Please

    could you put a small bowl or similar into the middle? basically float it there to 'thin' the zone.

    it'll look kinda weird (donutty) when it's done but it should be more uniformly 'baked'.

    another thought is to flip it 3/4 of the way thru 'baking'. i'm guessing the center is simply too thick or getting too thick as the thing cooks/rises. that might make it too oily (in order to achieve the easy separation) for your tastes though.

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    Default Re: Instant Bread Advice, Please

    Quote Originally Posted by Lena View Post
    No yeast or rye, and I don't have the kind of electricity you need for a breadmaker. It's in a frying pan, and there's a lid on it, so it does cook from the top and sides...
    No yeast? Well, I guess it's unleavened

    Your better option may be to bail on baking it and try frying it! The baked part of the bread is probably acting like insulation to keep the middle uncooked.

    You may try smaller and thinner to cook it. Interesting question.

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