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!

"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.

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?

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!

Would you be thinking of Newfie toutons? Here's a couple of recipes.

http://www.recipezaar.com/136412

http://www.k12.nf.ca/templeton/Archi...s/toutons.html

Jo Anne

Jo Anne Slaven, after taking an infinite amount of time, finally, on 07 Sep
2006, typed out:

> http://www.recipezaar.com/136412


Jo Anne,

Thanks for the website link. It looks great! I love user reviews, lots of
cross-references, and very plain with NO ADVERTISING.

I bookmarked it and already found a couple recipes to try!

Many thanks,

Andy

On Thu, 07 Sep 2006 19:46:21 -0500, Andy <q> wrote:

>Jo Anne Slaven, after taking an infinite amount of time, finally, on 07 Sep
>2006, typed out:
>
>> http://www.recipezaar.com/136412
>
>
>Jo Anne,
>
>Thanks for the website link. It looks great! I love user reviews, lots of
>cross-references, and very plain with NO ADVERTISING.
>
>I bookmarked it and already found a couple recipes to try!
>
>Many thanks,

You are very welcome!

It's not often that people bother to thank other people for recipes
and links. I'm pleasantly shocked.

Jo Anne

Jo Anne Slaven said...

> On Thu, 07 Sep 2006 19:46:21 -0500, Andy <q> wrote:
>
>>Jo Anne Slaven, after taking an infinite amount of time, finally, on
>>07 Sep 2006, typed out:
>>
>>> http://www.recipezaar.com/136412
>>
>>
>>Jo Anne,
>>
>>Thanks for the website link. It looks great! I love user reviews, lots
>>of cross-references, and very plain with NO ADVERTISING.
>>
>>I bookmarked it and already found a couple recipes to try!
>>
>>Many thanks,
>
> You are very welcome!
>
> It's not often that people bother to thank other people for recipes
> and links. I'm pleasantly shocked.
>
> Jo Anne


Jo Anne,

My humble apologies!

All the best,

Andy

Jo Anne Slaven wrote:
> On Thu, 07 Sep 2006 19:46:21 -0500, Andy <q> wrote:
>
>
>> Jo Anne Slaven, after taking an infinite amount of time, finally, on 07 Sep
>> 2006, typed out:
>>
>>
>>> http://www.recipezaar.com/136412
>>>
>> Jo Anne,
>>
>> Thanks for the website link. It looks great! I love user reviews, lots of
>> cross-references, and very plain with NO ADVERTISING.
>>
>> I bookmarked it and already found a couple recipes to try!
>>
>> Many thanks,
>>
>
> You are very welcome!
>
> It's not often that people bother to thank other people for recipes
> and links. I'm pleasantly shocked.
>
> Jo Anne
>
Well, I looked up gem scones, and blow me down if there wasn't a recipe.
On the other hand, when I printed it out I got a pop-up insisting I'd
won a prize of some sort, which was a bit of a worry.

Christine