How to bake bread on a stove without an oven.

Baking of bread on a stovetop without an oven.

Baking bread on a stovetop is a great alternative instead of using an oven. Baking on the stovetop can be an energy saver, as well as using alternative when an oven is not available. This process can be used at home over a camping stove.

Ingredients.

For a basic bread, you will need:

3 cups of all-purpose flour.
1 teaspoon of of active dry yeast
2 teaspoon of salt.
Sugar to taste.
2 cups of warm water.

These are the basic ingredients, but you can add herbs to your taste. Some suitable herbs might be rosemary or tyme. For smaller loaf pans, you may need to cut the recipe.

Steps to follow to bake bread on a stovetop without an oven.

Preparing the dough cut.

1. Combine your ingredients in a missing bowl.

Mix the dry ingredients together before folding in a warm water. Turn the dough until everything is fully mixed. The dough should be slightly sticky.

2. Allow the dough to rest.

Cover the bowl with plastic wrap and it on the counter top for 18 - 24 hours. The yeast will allow the dough to rise during this time. It may also create visible bubbles on the surface of the dough.

3. Finish the dough.

Remove it from the bowl and place it on a floured surface. Fold the ball of dough in half, then tuck the edges underneath.

Wrap this dough in a floured kitchen towel and allow it to rise for another 2 hours until you can poke your finger in about an inch and the dough bounces back.

Creating a Dutch oven.

1. Start with a large pot: The heavier the material the better. You will be cooking dry, so, cast iron is preferable, it is preferable to use on a stovetop to bake the bread.

2. Create a thermal ballast: place something in the bottom and center of the pot. This will become the base where your bread pan will rest and allow for air to move around the pan. It also keep the pan from sitting directly on the heat to reduce the amount of burn on the bottom of the loaf.

3. Find a bread pan to fit inside your pot. Place the pan in the pot on top of the ballast. If you are using a rectangular loaf pan, make sure that the long sides fit within pot. The height of the pan should not exceed the rim of the pot.

4. Fit a lid to your pot. This lid should have enough clearance to allow the bread pan to fit while leaving room for the bread to rise over the top of the pan. Test the lid with a bread pan in place.

Baking the bread on the stovetop.

1. Preheat the dutch oven; place the dutch oven on your largest burner. Put the thermal ballast in the bottom of the pot and cover it with both lids. Turn the burner on high heat . Allow the heat to rise within the oven for 5 minutes. After 5 minutes, reduce the heat to just above medium.

2. Place the dough in your floured baking pan. You need to flour all parts of the inside of the pan. It is helpful to rub oil or lard on the inside for the flour to stick to, then pour the flour in, turn and shake the pan until it is completely covered on the inside. The dough will rise more during baking, so it should not exceed the top of the pan.

3. Place the pan inside your dutch oven. Using an oven mitt, remove the lids of the dutch oven and set them aside on a heat proof surface.

4. Bake the bread. Using oven mitts, place both of the lids back on top of the dutch oven. Baking a bread for about 30 minutes. Check it after 20 minutes to see if it seems to be gaining a crust. The top of the bread will not brown, but it should no longer be soft and doughy once it is cooked.

5. Place the bread on a cooling rack; Remove the lids and the pan from the dutch oven using oven mitts. carefully shake the bread out of the pan. It should fall out easily because you floured your pan. The bottom of the bread will be significantly more cooked than the top.