Well no, it actually doesn't contain Altoids.  Just the tin.  And probably your survival would have to be in jeopardy before you'd actually resort to this.  But!  Kudos to the baker (?) for his resourcefulness.  :)

Here's the link:

http://www.instructables.com/id/Altoids-Tin-Bread-Bake-Survival-Bread/

Actually, maybe I'm being unfair.  I suppose this might be a great technique for backpackers.

Karen

I'm going on a 5-day river trip with a group of 14 people.  There will be two transportation days prior to getting on the river.  So...I need a bread that will stand up to 7-8 days of storage in hot conditions, and that can handle the rough treatment of being bounced around in a dry bag (a dry bag is like a back-pack that will not allow water inside.)  We plan to make sandwiches, but the bread doesn't have to be sliced loaves.

It was a bit disappointing to learn that I wouldn't be able to bake fresh sourdough daily along the way, in a Dutch Oven.  The fire regulations disallow even briquettes, so now I'm scrambling to come up with a new bread plan. 

Any suggestions? 

Thanks,

Terri

Hello, everybody!  

I'm eight or so days away from departing on a loooong trans-Europe camping trip, and currently I'm gathering as many recipes for baking as I can - pitas, Irish soda bread, bannock, mantou buns so far - but I have a rather silly experiment I'm like to try.  Perhaps some guidance would help...  I'll be preparing everything with a Coleman camp stove, but I have a pretty severe sweet tooth.  I also have a basic recipe for brownies, essentially flour, egg whites, joghurt or milk, baking soda and powder, sugar, and vanilla or chocolate.  It's largely a low-fat sweet quick bread, bakes for 20 minutes or until the toothpick-in-the-center method verifies it's done.  

What I'm wondering is whether it would be possible to pour the batter into a pan - a griddle pan, saucepan, cover it on the stove, and bake it that way.  Does anybody have any thoughts?  If so, what heat would you recommend?  How long would it take?  Or is this the sort of thing that would give me a tummyache?

Any help is appreciated, and until then, blessings!

Hiya!  

I'm the newbie baker who recently asked some questions about possibilities for how I might be able to create any sort of bread on a Coleman stove while camping (seven whole months without my oven! and we leave in 12 days!  eep!) - I received so many wonderful responses and have already found some excellent options; number one, I'm currently absolutely addicted to incredible Sylvia's Irish Soda bread (everybody try it!), while mantou steam buns are delicious, and the Fresh Loaf pita recipe has been immensely super, too, 'specially with joghurt.  I have another question...

In my searches I've read a few scattered blogs and instructions which state that it's possible to make some types of quick breads, even simple cakes or brownies, by pouring the batter into a saucepan/pan/pot (?), covering it, and baking it on the stovetop.  But nothing has been specific, and I'm not even sure if it's true or not!  Neither, apparently, are my cookbooks.  

Anybody have any insight on the matter?  Is it feasible?  If so, what types of breads might work?  I've got a neato brownie recipe I'd sure enjoy.  And how long should I cook it?  At what heat level?  I would think it would be low?  What perils should I look out for?  

Any ideas?  I'd be so grateful... but blessings to everybody at the Fresh Loaf!  

Erzsebet

Hi Everybody - I am sending my brother, his wife and 2 teenage boys, my husband and 2 older children off canoeing the next couple of days.  I am hoping somebody can inspire me with a nice sourdough loaf to send them off with - something like the columbian sourdough, which is loaded with whole grains.  I have never tried this recipe - i am very good at the BBA sourdough with 10% whole wheat - but I was looking for something that will hold up well, and stick to their ribs.

They will not be baking the bread - I just want to send them with the bread premade.

Thank you - You all are awesome - I LOVE this site!!

Anna

Hello, everybody!  

I'll begin with another thank-you to all those who responded to my previous/first post, my questions about baking while camping.  Using all the help, I'm planning upon trying bread-steamed-in-a-can, or crumpets, or English muffins quite soon.  Last night, however, I had success.(!)...

Browsing the Fresh Loaf I came upon the basic pita recipe, and reading somebody's comment on the possibility of outdoor grilling, as well as consulting 'The Bread Bible,' in which Beranbaum recommends the same.  I wasn't sure, but the Fresh Loaf user EJM posted a photograph of how she herself grilled stovetop pitas (thank you!!!) and that was that: was gyro night at our house...  I followed the forum's pita recipe exactly, except for the addition of 3 teaspoons vital wheat gluten (as far as I am concerned, that stuff is magic).  I was so surprised - the dough was like silk!

I planned upon grilling the pitas on a tava on our gas stove (the household parallel to the Coleman stove which shall be my only way to bake for 7 months living out of a VW bus!), but did have the oven on just in case.  When I tried baking in the oven, however, after 3 minutes the "sample pita" was still essentially dough.  Any ideas as to why?  So I turned wholly to the stovetop, just like camping, and I was so impressed with the results!

I had read instructions dictating a 3 minute grilling with a flip midway.  But I found after a few experiment pitas that the finest method for me seemed to be a 1 minute toast on one side, flipping it for another 1-minute grill, then flipping again for 1 minute, five times.  I'm not sure why this seemed to be the only way to get a perfect puff without dough or burning (any ideas?), but it worked wonderfully!  My husband claimed it was the best bread I'd ever made, though I disagree somewhat and think he was just really hungry.  

But in gratitude (from both of us) to everybody who's been so kind in their posting, I wanted to offer up his recipe for a gyro filling for the pitas - I know this isn't exactly a baking recipe, but it sure goes well with the bread!  

- Recipe: David's Yoghurt Gyros -

First, create your yoghurt sauce:

1. Dice 1-2 yellow onions, and brown in 1-2 teaspoons of olive oil under medium heat until very golden (about 10 minutes), stirring frequently to avoid burning.

2. Remove from heat and puree in food processor.  

3. Add 1-2 cups nonfat plain yoghurt.  Puree through.  Done with sauce...

Gyro filling:

1. Cut 2 turkey or chicken breasts into medallions (usually about 6-7 pieces).  Brown in 1-2 teaspoons of olive oil briefly over medium heat (1-3) minutes.  Stir in previously made yoghurt sauce.  

2. Reduce heat and simmer until meat is tender (10 minutes) and can be easily pulled apart with a fork to ensure the medallion is cooked through.  

3. Season with a basic gyro spice mix, typically available at most grocery stores or import markets, or, if none available, look online (haha!) or add in decreasing proportions, to taste: dried garlic, dried red onion, dried tomato, oregano, paprika, black pepper, ground caraway seeds, coriander, basil, ground bay leaf, marjoram, thyme, rosemary, sugar, and lemon juice.  We cheated and used the spice mix!

4.  Add lemon juice to taste, if desired.

5.  Serve with tomatos, lettuce, or other vegetables, and of course, always, your pitas!

Again, thanks to everybody, and I hope you enjoy this and every other kitchen endeavor!

Oh, please help the wandering baker!  How can I bake while I camp?

This is my first post... I'm a writer and traveler living in Hungary, and though I've only been baking for half a year I absolutely adore it - it's my meditation and my refuge and my reward!  But here's my problem...

My husband and I are planning our next journey - we'll be spending seven months living out of our '77 Volkswagon bus, camping around the Mediterranean.  Not that I'm not thrilled at the trip, but I've realized and am having a secret crisis over the fact that I am my oven will be torn apart for so long!  I don't want to stop baking, and I'm hoping that somebody, anybody, has some sort of recipe to use on the road.  

While we camp we survive mostly off of a Coleman gas stove, and I have one recipe that I've confirmed works - Indian chapatis, just an unleavened flatbread browned on a tava and toasted in the flames.   I've also got a bamboo steamer with which to make mantou, leavened Chinese steam buns, and though I haven't tried it I think I can do that on the stove fairly easily.  

But I am desparate to learn any other methods with which I can bake, particularly simple leavened breads or even a quick bread, while on the road.  Today I've read an article which claimed one can bake almost any leavened or quick bread by steaming the risen dough in a cleaned-out tin can resting in a pot of boiling water, but I haven't tried.  Does anybody know if this is valid, and if so, how long a steaming, and how to know when the bread is done?  Any other ideas or recipes to make while camping???  

I've been making bread while camping for quite a while -- flour, water, salt, commercial yeast, proof, rise a couple times, shape and bake. It's dependable and fun. But I want to expand the flavor - and challenge - and start making sourdough bread. Commercial bakers, and ambitious home bakers have evolves pretty complex multistage processes which require careful temperature control pretty much all along the way, so the limited tools and lack of temperature control while camping present extra challenges.

Hello,

I was wondering if anyone has experience with this oven. At home, I bake two to three times per week. Right now, I'm traveling across America in an RV that doesn't have an oven. I'm really starting to miss baking my own bread.

I think Coleman came out with this oven last year and I haven't been able to find a lot of reviews -- and none that cover baking bread. This is certainly the opposite of a super-precise commercial oven with steam control -- but I'm willing to accept some imperfect bread instead of store-bought bread.