View Full Version : Steam Baking

05-02-2010, 12:27 AM
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 (http://www.bakepacker.com/) is one, but
requires the pot to be a certain size.

http://lib.store.yahoo.net/lib/bakepacker/bakepacker-meal.jpg (http://www.bakepacker.com/)

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.


05-02-2010, 02:21 PM
now how about a recipe for the dough

05-02-2010, 04:28 PM
now how about a recipe for the dough

Gezz... It's a tough room in here! ;)

05-02-2010, 04:44 PM
you want tough???? ride up to my place and show me how you cook it

05-06-2010, 01:02 AM
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. :p

║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