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LOW AND SLOW: Maintain low, even heat to cook through without burning
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TIGHT COVER: Trapped steam creates that beautiful oven-style crust
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DON’T PEEK: Resist lifting the lid during the first 15 minutes of cooking
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FLOUR POWER: Use enough flour to prevent sticking but not so much it dries out
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PATIENCE PAYS: Let bread cool completely before slicing for the perfect texture
🍽️ Serving Suggestions
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BREAKFAST BLISS: Thick slices with jam and butter
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SOUP’S BEST FRIEND: Perfect for dipping in stews and soups
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SANDWICH STAR: Sturdy enough for hearty fillings
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APPETIZER HERO: Slice and top with bruschetta toppings
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BREAD BOWLS: Hollow out and fill with dip or chili
❓ Stovetop Bread FAQs
Q: Can I make this without yeast?
A: Yes! Use 2 teaspoons baking powder + ½ teaspoon baking soda for a quick bread version.
Q: My bread is dense. What went wrong?
A: Likely the yeast was old or the water was too hot, killing the yeast. Always test your yeast first!
Q: Can I add whole wheat flour?
A: Absolutely! Substitute up to 1 cup whole wheat flour, but add 2 extra tablespoons water.
Q: How do I store stovetop bread?
A: Keep in a bread box or paper bag for 2-3 days. For longer storage, slice and freeze.
