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 Catalina/Capri 25/250 Sailor's Forums
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 Magma grill experiments
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PamC
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171 Posts

Initially Posted - 11/04/2005 :  12:28:28  Show Profile
Fueled by success making pizza on my Magma grill this past season, I'm ready to try my favorite, ultra easy beer bread. My pizza stone from Pamper Chef fits the Magma perfectly and worked good for the pizza and I'm hoping will provide enough heat dispersion to keep the bottom of the bread from burning. All the same I'm probably going to use a round cake pan instead of a loaf pan. Anybody out there used their Magma for baking? Any insight or tips to share? I hate wasting food Thanks in advance for any advice you can render.

Pam
S/V "My Prozac"
1980 C25 SR/SK #1718

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JimB517
Past Commodore

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USA
3285 Posts

Response Posted - 11/04/2005 :  13:26:47  Show Profile  Visit JimB517's Homepage
just like your bakestone, you can get a clay bread baking dish from Pampered Chef. I have one and make great french bread, italian bread, coconut bread, and cinamon bread on the boat. Also cover the loaf with tin foil.


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cathluk
Admiral

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USA
513 Posts

Response Posted - 11/04/2005 :  15:37:17  Show Profile
We've baked cookies & biscuits on our Magma grill. The bottoms do tend to get a little dark so we put several layers of heavy duty foil on our baking sheet (actually we use a pie plate).

The clay baking dish sounds great. I'll have to try it.

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Todd Frye
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222 Posts

Response Posted - 11/08/2005 :  16:13:57  Show Profile
I continue the search for the perfect pizza dough. For those of you who truly believe you have come to the end of that long road…how about sharing? I like to bake my pizza in a Dutch oven, but the challenge of a Magma grill is perversely intriguing. One thing I have learned is to keep water away from the baking stone. Some bread recipes call for spraying water on oven walls. This will break your stone. Thank you for sharing. Todd Frye

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