The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Yeast Breads (or any breads besides flat) on the stove

RachelJ's picture
RachelJ

Making Yeast Breads (or any breads besides flat) on the stove

Hello -

I am currently not being able to use an oven, as my family just moved into a new house and it only has a stovetop. We are hoping to get an oven, but I was wondering if anyone knew if bread could be made on it? I make tortillas and I will be making matzah, which is similar to tortillas, and cooking them on the stove. But I want some yeasted breads.

Any help would be appreciated. :)

shalom and blessings to you!
-Ra'chel

PaddyL's picture
PaddyL

You can make all the flat breads on the stovetop, using a griddle or frying pan, and you can make English Muffins too, if you want something with a bit more substance to it.

AnnaInMD's picture
AnnaInMD

should work in an iron dutch oven. Might be worth a trial.

Ambimom's picture
Ambimom

You don't need an oven for the following recipe

 wildyeastblog.com/2007/09/11/sourdough-english-muffins/

I've made these and they are delicious.  If you're not familiar with sourdough, then substitute a package of yeast instead.  It should work just fine.

 

RachelJ's picture
RachelJ

Um... would you happy to know if there's a converter I can use to convert the recipe from grams into cups? I don't do grams on account of not having a scale. :)

muchas gracious!

b_elgar's picture
b_elgar

If you have access to an outdoor grill that has a cover, you will be able to put a stone or tile on the grill and bake yeast breads that way. It can be tricky, and takes a bit of practice, but there are even some photos out there on google somewhere of challah done that way.

 

Boron

RachelJ's picture
RachelJ

Well, I know you can make bread in a dutch oven in the *over* but I wasn't sure if perhaps I'd be able to do it on the stove. I've also read a bit on making bread on the grill, though I've not done it myself because I don't have access to a grill a the time either. :( That was actually my first thought when I saw we didn't have an oven. Unfortunately, we weren't able to bring ours, which was very nice and had a cover, and would have probably been perfect for making bread with as it was large, and there is not one here abouts. So, I suppose I'm stuck with flat breads for a while.

Maybe anyone has made pita bread before on the stove? I've heard of naan, though I've not made any. A recipe would appreciated for that, if you've got one you've used and know works well. I enjoy making tortillas, but I would like to have some actual bread too. I haven't tried making lavash or crackers on the stove. I don't exactly know what lavash is *blushes* though I've read about so many other things. Any recipes and hints or tips would be very welcomed!

Thank you for reminding me about the english muffins, Ambimom. :) I will have to see about making some! And no, I've never made sourdough breads before, though it's something I want to master.

thanks again a bunch! Shalom.

EvaB's picture
EvaB

had a three burner kerosene stove and it had a double burner oven that sat on the burners and she baked in it. The major problem with a regulr electric element stove would be keeping the bottom from burning, a trivet on the burner and one inside with the bread sitting on it, should work ok. There used to be a little thing that you could buy about 25 years ago from KTEL that you sat on the burner and were supposed to bake cakes and so forth in, it was simply a three piece pot, and you put some water in the bottom, and the cake tin above it, and boiled the water and it baked the bread or cake. Not very well but it would have worked better if I'd tried it more than once!

 

RachelJ's picture
RachelJ

I have a gas burner stove, not an electric one. Is that a problem for doing what you suggested? I don't have a dutch oven... is there another pan I could use?

EvaB's picture
EvaB

you need a pot heavy enough to retain good heat, and act like an oven, its not enough to have just any pot, a heavy stainless steel pot with a thick bottom to spread the heat would work ok, but it will still loose more heat from the sides than a cast dutch oven would.

I think your best bet would be to get one of the small counter top convection ovens which might limit the size and scope of the bread you can make, but should let you make bread, this of course will up your electric bill, but the only other option is to buy a gas BBQ and use that on a deck outside or whatever.

I've baked biscuits on the BBQ and it works much like a convection oven with the lid closed, but I have a big 3 burner grill and a heavy cast iron griddle in it to work like a stone, haven't yet tried the bread but that is coming.

shale.shaka's picture
shale.shaka

I used to make bread on the boat in pressure cooker.  It worked well I used regular dough and it has to be turned upside down half way trough.  I don't remember exact cooking time I believe after steam gets out wait for 3-4 minutes then open and turn upside down.  I did same way on regular pot on stove top and everyone loved it. From my experience don't make too tick rather two smaller ones.  For me it was usually 10-15 cm (4"-6") tick

demiduet's picture
demiduet

You can bake ordinary baking-powder biscuits on a griddle on top

of the stove. 

 

Our range conked out years ago. For baking, we use a toaster oven.

It works, but there are a few considerations:

When shopping for one, select the one with highest inside clearance -

so your bread won't rise to hit the top of the oven.

Cover the glass door with aluminum foil to reduce heat loss - if you

don't, you won't be able to reach a very high temperature.

The thermostat will probably not be accurate. Check by using a

reliable oven thermometer.  (I use two and average the readings.)

Very likely, the oven won't reach the maximum temperature on the

temperature dial. Ours won't heat past 400 even though the dial

settings go up to 450.  

 

 

demiduet's picture
demiduet

In the previous comment, I forgot to mention that the "toaster oven"

I refer to is bigger and taller than the wee little things that barely hold

a tray with a few slices of bread.  The kind you want is at least

a foot high and is often a convection oven.  Convection ovens have a

fan that circulates the hot air inside - which is good because it

keeps the temperature uniform.