Don't Mean to Be Redundant!! Stoneware Fluted Pan

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Discussion Overview

This thread centers around the preparation of pull-apart bread using the Stoneware Fluted Pan, with participants sharing their experiences and methods for making the dish. Questions about the process and variations in technique are also discussed.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, typically uses the 8" sauté pan for garlic pull-apart bread but is exploring the fluted pan for a Mardi Gras show.
  • Another participant expresses curiosity about the process, noting that similar questions have been asked before.
  • Several users mention that they do not sauté the bread dough before placing it in the pan, suggesting mixing the ingredients directly.
  • One participant shares their experience of mixing all ingredients in a batter bowl and pouring melted butter over the dough before placing it in the fluted pan.
  • Another participant provides a detailed recipe for Parmesan Pepper Pull-Apart Bread, including specific ingredients and steps for preparation.
  • One participant describes their method of tossing biscuit quarters in melted butter before baking, noting the importance of ensuring even browning.

Areas of Agreement / Disagreement

Views differ on whether to sauté the dough before baking, with some participants stating they do not sauté while others consider it. No clear consensus emerges on the best method for preparation.

Contextual Notes

Participants share personal experiences and variations in their approaches to making pull-apart bread, reflecting a range of techniques and preferences.

Who May Find This Useful

Consultants looking for different methods to prepare pull-apart bread in the Stoneware Fluted Pan may find the shared experiences and recipe helpful.

C
Chef Kearns
Gold Member
Messages
3,304
I usually do the garlic pull aparts in the 8" saute pan. However, for my Mardi Gras show I wanted to do them in the Fluted pan since I'm already making the gumbo in a piece of cookware.

Do you saute the bread dough in garlic and butter before you place it in the fluted pan? Can someone please tell me how you make the pull apart bread in the Stoneware Fluted pan?! Thank you ever so much!!
 
Its ok..I am wondering this too. So many things have been posted a bazillion times...NO WORRIES.
 
I don't ever saute the bread in the 8" pan when I make it. I would think that you could mix all the ingredients together in the batter bowl and then pour it into the fluted pan.
 
Not even a batter bowl..I don't think.. Not enough ingredients. I could be wrong....
 
  • Thread starter
  • #5
cmdtrgd said:
I don't ever saute the bread in the 8" pan when I make it. I would think that you could mix all the ingredients together in the batter bowl and then pour it into the fluted pan.
Click to expand...

So do you melt the butter first then pour it over the dough?
 
When I made it, I just mixed it all up in the BB and poured the melted butter all over, rolled it around and plopped it in the fluted stone.
 
I think I may have a "recipe" for doing it in the stone....let me look.
 
Here you go... :)Parmesan Pepper Pull-Apart Bread

Recipe:
1/3 cup butter or margarine, melted
4 ounces fresh Parmesan cheese, grated (1 cup)
2 teaspoons coarsely ground black pepper
2 garlic cloves, pressed
2 packages (11.3 ounces each) refrigerated dinner rolls

1. Preheat oven to 375?F. Lightly spray Stoneware Fluted Pan with vegetable oil using Kitchen Spritzer. Melt butter in Small Micro-Cooker? on HIGH 1 minute. Grate Parmesan cheese using Deluxe Cheese Grater. Grind pepper using Salt and Pepper Mill; measure using Adjustable Measuring Spoon.
2. In Small Batter Bowl, combine Parmesan cheese, black pepper and garlic pressed with Garlic Press. Separate dinner rolls and cut each into fourths using Kitchen Shears. Dip rolls in melted butter, then roll in cheese mixture.
3. Arrange rolls evenly in pan. Bake 27-30 minutes or until deep golden brown. Cool 5 minutes on Nonstick Cooling Rack. Carefully invert onto Cooling Rack to remove bread. Cool slightly. Slice with Serrated Bread Knife.
Yield: 16 servings or 32 sample servings
Nutrients per serving: Calories 170, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 7 g, Sodium 150 mg, Fiber 1 g
Cook's Tip: For Italian Parmesan Pull-Apart Bread, substitute 2 teaspoons Pantry Italian Seasoning Mix for the black pepper.
 
  • Thread starter
  • #9
Thank you so much Rebecca!! That is so helpful!
 
I made them the other nice in the oval baker... I melted butter in the batter bowl, and dropped the biscuit quarters in and tossed them in the butter. Then measured everything else out and tossed them again. Then spread them out in the oval baker, and followed the rest of the directions, and flipped them around to get all nice and browned...mmmm!!!
 

Frequently Asked Questions

What is the purpose of the Stoneware Fluted Pan?

The Stoneware Fluted Pan is designed for baking a variety of delicious treats, including cakes, breads, and even savory dishes. Its unique fluted shape helps create beautiful presentations and even baking results.

How do I properly care for my Stoneware Fluted Pan?

To care for your Stoneware Fluted Pan, avoid using metal utensils that can scratch the surface. Clean it with warm, soapy water and a soft sponge. It's important to avoid soaking it for long periods and to let it cool before washing to prevent thermal shock.

Can I use the Stoneware Fluted Pan in the microwave?

No, the Stoneware Fluted Pan is not microwave-safe. It is designed for use in conventional ovens and can withstand high temperatures, making it ideal for baking and roasting.

Is the Stoneware Fluted Pan dishwasher safe?

While the Stoneware Fluted Pan can be washed in the dishwasher, hand washing is recommended to prolong its life and maintain its non-stick surface. If you choose to use the dishwasher, place it on the top rack to minimize exposure to harsh detergents.

What recipes can I make using the Stoneware Fluted Pan?

You can make a variety of recipes in the Stoneware Fluted Pan, including bundt cakes, coffee cakes, quiches, and even meatloaf. The pan's design allows for even heat distribution, ensuring that your dishes cook perfectly every time.

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