lorin merriam wrote:
>
> "Steve Wertz" > wrote in message
> ...
> > On Wed, 06 Sep 2006 22:57:38 GMT, lorin merriam wrote:
> >
> >> Looking for info on a yeast bread, rolled out into a flat disc and cooked
> >> on
> >> a griddle or fry pan on top the stove, browned on both sides......
> >> similar
> >> to and English muffin. Thanks!
> >
> > Sounds like an English Muffin. What distinguishes it from that?
> >
> > It's not a yeast dough, but there's always crumpets, too.
> >
> > -sw
>
> The bread wasn't chewy and dense like the English muffin.........it was very
> light in texture, about an inch and a half thick, cooked a light brown, it
> was served at a fish fry, I wasn't a batter...............the dough was
> rolled out and had sit for an hour or so to rise and cooked when needed, I
> agree similar to muffin and crumpet but I was hoping their might be other
> breads, maybe even flat bread that fell into that territory.

Well, I used to make just a general yeast dough - flour, salt, yeast,
water - and bake it in a cast iron skillet over the campfire with
a lid on the skillet. When I figured the bottom was browned I would
flip it over and bake until the top was browned. It was pretty
much like plain old yeast bread. It would be about 2 inches
thick. It was yummy.

You could probably use just about any yeast bread recipe and
cook it that way.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?