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Thread: Steam Baking

  1. #1

    Steam Baked Bread

    If you like to cook, but thought Bread was off the menu....
    Think again!

    The main problem with baking while Motorcycle camping is
    an issue of heat. We have no problem with applying an
    abundance of bottom heat, but top heat is hard to come

    The best case scenario would most likely be a Dutch Oven
    with coals raked over the top. The problem I saw with trying
    this was, we can not depend on dry firewood, and in many
    cases not allowed to gather wood in State Parks, nor have
    open fires. I also don't see myself packing charcoal without
    a trailer.

    Other common camp baking methods would include....
    • Stick Bread (Wrap dough around a stick and held to a camp fire)
    • Reflective (Reflective rack placed close to a camp fire)
    • Fried Bread (Bannock type that's fried in a skillet)
    • Twig Fired (Burning twigs on top of a covered pan)
    • Jello Mold (Covered jello mold that allows heat to raise in center)
    • Steamer (Use Steam to heat the inside of a covered pot)

    Steaming was the most appealing to me, and there are
    different ways of doing this. The BakePacker is one, but
    requires the pot to be a certain size.

    I have also seen homemade ones that holds the dough above
    the waterline. I needed one that used my existing pot, was
    light weight, took very little space, and was easy to clean.
    I saw the Sleekstor Veggisteam at the grocery store,
    picked one up for $11, and trimmed it to fit (leaving the pull
    tabs). When packing, I flip it upside down in one of my bowls,
    and then stack other things on top as if it wasn't there.

    Seeing how I'm posting about Tips and Tricks, I will not be talking
    about recipes here... rather I will talk about what to do in order
    to make your dough ready to cook.
    • If you have anything that needs to be rehydrated, boil your
      water for that first to save time while you knead.
    • Before kneading, pour some flour (say.. 1/8th cup) into a
      bowl and spread it around thinly and evenly. Place bowl to
      the side for now.
    • I store my ingredients in Ziploc "Snack" Bags, add water
      (with a plastic measuring syringe), and knead in the bag.
    • Then tear the corner off one end and squeeze the dough
      into the floured bowl. The flour will act as a releasing agent.
      Flour your fingers, and then you can mold the dough into
      shape. Flip it to flour both sides.

    This is where we get different from other's I have seen on the
    net where in most cases, they are placing the dough into heavy
    freezer bags or Turkey bags, and then place the bag into the
    steam pot. I had a problem with that. The more dough pieces you
    place in the bag, the more moisture, and the greater likelyhood it
    will turn out too moist. The shape of the bag also limits just how
    many you can bake at one time.

    I now use a 7" square piece of foil. I place the floured dough on the
    foil, fold it loosly across the top, and then the same on each side.
    This way I can line them up around the bottom and each foil has
    only one bread item. Most times I can clean the foil and reuse a
    few time which I could not do with the melted bags. It's cheaper,
    and extras pack smaller too.
    • Fill the pot with water below the Veggisteam.
      (In my GSI Dualist/Veggisteam, I use 1 cup of water.)
    • The amount of flame does not make it cook faster, but it can
      make the pot go dry which is a bad thing. Set to a low boil.
      You do not need to lift the top to check water level, just
      make sure the amount of steam rolling out from between the
      lid is constant.
    • In most cases bread generally takes about 15-20 min to bake.
    • STEAM CAN BURN YOU so be carefull!
    • To remove your bread, you can either pull the Veggisteam back
      up using it's handles (Not Recommended!!), or use whatever you
      have to fish them out and lay them to the side to cool.
    • If you need to steam a second batch, dump the remaining water
      from the pot into your measuring cup, then pour the correct
      amount back in.

    And Voila! It might not have crust, but you do have some
    fresh yummy bread that's not burnt to a crisp, covered with ash,
    or wrapped around a Poison Ivy stick.

    One last tip....
    With all Steam Bake methods, because the dough is sealed in a
    bag (or foil in my case), the moisture is not allowed to escape.
    You need to reduce the amount of water your recipe calls for
    by 1/4th to 1/3rd so it will not be too fluffy when done. This
    you will need to play with because the requirements of hydration
    will vary by the type of mix or flour used.

    '95 R1100RSL
    '90 R100GSPD

  2. #2

    Re: Steam Baking

    now how about a recipe for the dough

    2004 FLHTC 1982 FLHP 1974 CB360 1996 Kwik-Kamp
    Life Member ABATE
    Helmet Free since 1979

  3. #3

    Re: Steam Baking

    Quote Originally Posted by DILLIGAF61 View Post
    now how about a recipe for the dough
    Gezz... It's a tough room in here!

  4. #4

    Re: Steam Baking

    you want tough???? ride up to my place and show me how you cook it

  5. #5

    Re: Steam Baking

    Quote Originally Posted by DILLIGAF61 View Post
    you want tough???? ride up to my place and show me how you cook it
    Sigh.... $156 round trip to Ohio to show you how to bake an 8 biscuit?
    This is a tough room.

    Any other recipes, I'll post in the "Recipe" area.
    They will only be ones that are field tested and SD approved √.

    I have tried other quick bake bread mixes but currently I like the
    Bisquick Complete Cheese-Garlic Biscuits Mix. Generally, this
    one fits well with many meal plans, and it's easy to pick up for 52
    along the way.

    At home;
    I use per Ziplock "Snack Bag"....
    • 1/4 cup of mix
    • 1 tsp of Powdered Milk (My own touch)
    • Mark the bag with how much water is needed

    On the Road;
    • 3 tps of Water (OEM Package calls for 4 tps)
    • Knead in the bag for about 3 min
    • Bake for 15 min at a low boil
    • Let cool for about 2 min before serving

    It's good as is, but I couldn't believe how much better it was
    when served warm with Honey.

    ║Conversion Notes║
    This package contains 1.5 cups of mix 
    and calls for 1/2 cup of water (or 24 tsp). 
    6 biscuits would be 1/4 cup of mix per biscuit 
    with 4 tsp of water.
    ║Nutrition Notes║
    (1) Biscuit made with 1/3 cup of mix
    Calories; 160
    Total Fat; 7g
    Sodium; 350mg
    Potassium; 55mg
    Total Carbs; 22g
    Protein; 2g

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