Okay, I admit this post has nothing to do with strumpets, but I couldn't resist the ridiculous rhyme!  

But this has everything to do with crumpets!  I've read other users' posts about Rose Levy Berenbaum's English muffins, and I know there's been debates about what the proper boundary between the muffins vs. the crumpets.  I've tried her English muffins, but her crumpets are in my bumbling opinion by far the finest of the two.  I love the wet batter and the stove top process, and the texture is so fluffy, classic, and moist.  We enjoy them with omelets and jam...  

The batter...

The griddling...

The finished display...

And darn it, I forgot the picture of the crumb, and the little red toaster that makes it complete!  And there were no crumpets left to tell the tale...

So here I am staying in a rented condo and feeling the urge to bake my own bread. Started some pretty wet foccacia type bread last night, final rise in the frig overnight and all ready to bake it this morning. Problem. I couldn't figure out how to light the gas stove, tried all the ways I could think of SO I used the only alternative I could think of and "baked" it on the stove top. Limited supply of pots here and I had to use a very thin aluminum kettle (alternative was the frying pan) which had a lid. I lined it with alum foil to make the bottom a little thicker.

 I know that people have made bread directly in a fire forever, but I haven't and it felt pretty desperate to use this cheapo alum pot! Amazingly, to me, it came out really well....I used a low flame for about 25 minutes and while the loaf was steamed rather than baked, it has a good texture and tastes yummy.

I'm interested in other people's experiences "baking" bread on a stove top....a heavy Dutch Oven would be much better I imagine but I don't want to buy one as we are here on vacation. What things have you tried??

Hiya!  

I'm the newbie baker who recently asked some questions about possibilities for how I might be able to create any sort of bread on a Coleman stove while camping (seven whole months without my oven! and we leave in 12 days!  eep!) - I received so many wonderful responses and have already found some excellent options; number one, I'm currently absolutely addicted to incredible Sylvia's Irish Soda bread (everybody try it!), while mantou steam buns are delicious, and the Fresh Loaf pita recipe has been immensely super, too, 'specially with joghurt.  I have another question...

In my searches I've read a few scattered blogs and instructions which state that it's possible to make some types of quick breads, even simple cakes or brownies, by pouring the batter into a saucepan/pan/pot (?), covering it, and baking it on the stovetop.  But nothing has been specific, and I'm not even sure if it's true or not!  Neither, apparently, are my cookbooks.  

Anybody have any insight on the matter?  Is it feasible?  If so, what types of breads might work?  I've got a neato brownie recipe I'd sure enjoy.  And how long should I cook it?  At what heat level?  I would think it would be low?  What perils should I look out for?  

Any ideas?  I'd be so grateful... but blessings to everybody at the Fresh Loaf!  

Erzsebet