Baking No-Oven Bread Onboard ?

[boating2go]

I was informed when I went back to Florida to pack the house and sell off items the bread maker comes along. When the admiral speaks I listen because homemade bread is a wonderful extra to have aboard. We will be in a marina so we will only have to watch our amperage draw not worry about draining the house batteries.

[SaucySailoress]

Originally Posted by Ballenxj

Any recommendations of a cook book for this?
-Bruce

There are about a million recipes here at Sparkpeople, which can be browsed, adapted and stored in a favourites box: Saucy's Chapatti Recipe

The link I left is to one of my own recipes which I picked up at yoga class for Chapatti bread. It's the easiest bread ever to make, and is great for making sandwiches (when fesh) and mopping up any time of sauce:

2 cups white flour
2 cups wholegrain flour
1 tbsp olive oil
Approx 2 cups water

2 tbsp Canola oil (for frying)

[Ballenxj]

Originally Posted by SaucySailoress

There are about a million recipes here at Sparkpeople, which can be browsed, adapted and stored in a favourites box: Saucy's Chapatti Recipe

The link I left is to one of my own recipes which I picked up at yoga class for Chapatti bread. It's the easiest bread ever to make, and is great for making sandwiches (when fesh) and mopping up any time of sauce:

2 cups white flour
2 cups wholegrain flour
1 tbsp olive oil
Approx 2 cups water

2 tbsp Canola oil (for frying)

THANKS.
-Bruce

[Azul]

Improvised oven update: porcelain "oyster pot" with grating, pie tin inside, drilled to accommodate grill thermometer. Reaches 400 degrees on a burner after 10 minutes at high heat then can turn flame down, even an outside camp stove works. Porcelain shows no signs of injury from heat without water inside such as warping. Note that water would serve as heat sink and keep temps down. There is no substitute for yeast bread.

[p_everette]

Here is a possibility:

Camp Chef Oven Junior:

Removable baking rack
Glass window
Built-in temperature gauge
Uses 1 lb propane bottles
Can be adapted to bulk tanks with optional HRDSP hose
Inside dimensions: 10"L x 16"W x 10"H
400 degree max temp
3,000 BTU output
Weighs 18 lbs

[Azul]

Originally Posted by p_everette

Here is a possibility:

Camp Chef Oven Junior:

Removable baking rack
Glass window
Built-in temperature gauge
Uses 1 lb propane bottles
Can be adapted to bulk tanks with optional HRDSP hose
Inside dimensions: 10"L x 16"W x 10"H
400 degree max temp
3,000 BTU output
Weighs 18 lbs

Looks like it would work well, but it is kinda big and only serves one purpose- would be hard to steam oysters in . Also costs $116 at Wal-Mart, and doesn't have temperature regulation. Mine cost $0 with stuff I found in the garage.

Enough posting, back to work on my combination fish smoker/composting toilet idea ha.

[senormechanico]

Originally Posted by Bruce Johnson

I would love to see a picture of this set up.

I'm crazy busy, but will try to oblige with a few photos in the next day or so.
If I don't please PM me.

Steve

[RunningRabbit]

Is anyone using a countertop convection oven? That is the "solution" I have been looking into. I'm a big baker, and have a superstition about having my lucky garlic cheddar biscuits the night before a long run or race. I would be baking while docked, so curious what kind of amperage draw as well as general functionality of convection.