can loaf of bread be made without oven? (not hot-plate bread)?

Answer 1

the is some bread that you boil. just google boiled bread

Answer 2

We used to make bread on a campstove with a special attachment that allowed the heat to circulate and covered the bread. It wasn't as wonderful as the oven ones, but still ok. You can also make biscuits over a campfire in a cast iron baking pan.

Answer 3

No a loaf of bread needs to be heated up in order to be right.

Answer 4

It's a bread mostly sold and known in Filipino bakeries. It may have another name outside the country. I don't think you'll find the recipe for it online. You may have to ask a baker (or someone who has worked at a local bakery) for the right recipe.

Answer 5

You can make a solar oven if you do not have one.. they are excellent..just google solar oven .. they will show you how to make one..they really work..you can boil water or cook a whole chicken..you name it.. and it works with the sun.

Try it..it is an excellent dyi to try.

Answer 6

You could try setting bread out in the sun to cook, but flies and bugs and fungus could get to it...

Non-Leavened Whole Wheat Flat Bread (Roti)

3 cups whole wheat flour, sifted
1 Tbls. melted butter
1/2 cup warm milk
1 cup warm water or as needed
1 Tbls. sugar
1 tsp. salt

In a large bowl, combine the flour, melted butter, salt and sugar.

Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.

Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.

Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.

Serve hot with vegetable or meat preparations.
http://www.netcooks.com/recipes/Breads/Roti..html

Naan


This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.

Original recipe yield:

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
http://allrecipes.com/recipe/naan/detail.aspx