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Use your favorite recipe, or frozen bread dough from the store. After dough has raised in a well-oiled dark pan with lid, put it into preheated solar oven and bake 1 1/2 to 2 hours, refocusing once during cooking period (if convenient). In general it is best to bake bread in a pan with a lid. This will prevent or cut back on condensation on the glazing. When crust is firm and golden brown, turn loaf out onto a rack to cool.
Milk and sugar or honey in bread dough aid in browning. Eggs in bread dough also aid browning and may help to prevent the bread from falling when oven temperatures are low. To add egg to a bread recipe that does not call for eggs, break the egg(s) into the measuring cup before adding other liquid, then add the called-for liquid until you reach the measuring mark specified in your recipe. Whisk lightly with small whisk or fork and add to recipe as specified.
Sun Dried Tomato Sourdough Bread With Capers
For better browning of the top crust and to lessen condensation in the oven, buy dark bread pans in matched sets and use one upside-down as a cover. Secure with binder clips.
Yeast breads can do the final rise in the refrigerator, so you don't have to get up extraordinarily early to get bread into your solar oven early in the day. Just make your dough the night before and be sure the yeast is awake and lively when you form your loaf/loaves and get them into the pan(s). Put on lids, if you are using lids (or cover with oiled plastic wrap), and refrigerate immediately. The dough will rise most of the way before the yeast gets cold and goes to sleep. When you get up, take the pan(s) out to start warming up a bit while your solar oven is preheating. Put the loaf/loaves in the preheated oven once it reaches at least 225F (remove plastic wrap if used!), and proceed as usual.
This is moist and delicious. The sweetness inherent in the bananas are tempered by the orange juice and zest, so if you are usually overwhelmed by how sweet most banana bread tastes and want something a little less sweet and healthier, give this a try.
The All American Sun Oven
Beat the butter and sugar until fluffy. Add the eggs and vanilla and mix. Add the orange juice, crushed bananas, and orange zest. Mix well.
Mix the dry ingredients together and add the dry ingredients to the wet ingredients. Do not overmix. Pour in a large loaf pan or put in several smaller pans. Bake until the edges brown and the middle springs back under the touch.
This is an interesting bread that is moist and pretty healthy. I wanted pizza but didn't want to heat up the oven in the house so I decided to toss the pizza ingredients into a white bread dough. It turned out pretty good, and was easy to make.
Rosemary Focaccia Bread Recipe
Let it rise in a warm location until doubled. Punch down and roll into a rectangle as if you were making cinnamon rolls. Sprinkle 4 cups of shredded mozarella over the rectangle, and pinch the dough tightly together along the edges.
Cut into 1 1/2 pieces, and put in a baking pan. Let rise a little bit (not fully), and place in oven. The rolls are done when the mozarella cheese starts to brown on top of the rolls.
This makes a big recipe. You can either cut the recipe in half or refrigerate half of it while the first half bakes.
No Knead Dutch Oven Sun Dried Tomato Mozzarella Basil Bread Aka Pizza Bread
Freeze if you don't eat it all at once. Like tomatoes, bread should never be refrigerated. It dries out in the refrigerator but not the freezer.
Combine the dry ingredients with the wet ingredients, being careful not to overmix. Put in an oiled pan, and bake until the center springs back under a light touch.
This is a sweet, rich quick bread suitable for snacking or breakfast. It warms easily in the morning to send the kids off to school with a healthy breakfast full of fruits and vegetables. If you do not eat it all at once, store it covered in the refrigerator.
Solar Oven Baking Bread
Note: This recipe was designed for a 3-4 cup backpacker pot in an EZ-3 Solar Cooker, but it should work in any cooker that can take such a pot. You can think of this as either a giant muffin or one small coffee cake. Either way it is moist and delicious! Perfect for singles, couples, or a kids' tea party.
Mix dry ingredients. Mix wet ingredients and combine with dry ones. Stir in fruit or nuts if using. Put into greased small (3-4 cup) pot with dark lid. Cover and set to cook by late morning. Give it at least an hour before checking. When it is done, it will feel firm and springy in the middle. It may be more moist than a muffin in your oven and may not brown as much depending on sun conditions. If in doubt, leave it in a while longer. Your muffin will not burn in an EZ-3 or other simple solar cooker.
If you want to add seasonings, you can use 1/4 teaspoon of cinnamon or allspice or nutmeg or pumpkin pie spice, or even some grated orange or lemon or lime peel, depending on what you think will go with your yogurt flavor.
Sun Dried Tomato And Fontina Sourdough Bread
Do not try to bake a muffin on a marginal cooking day. Muffins need bright sun to cook. If you are using an EZ-3, use your booster panel.
Place in dark pan. Cover. Cook for 2 to 3 hours in a solar oven. Let bread cool in pan for 10 minutes and then remove from pan.
Mix all ingredients together. Cover and let stand overnight. Add more wheat flour if necessary in order to shape loaf. Roll loaf in wheat germ. Place loaf in loaf pan and place in a dark colored pan, cover, and cook in solar oven all day or all afternoon. When completely cooled, wrap in moist towel, waxed paper or plastic, and refrigerate for one or two days before serving with butter, cream cheese, to accompany soups, etc.
Slick Solar Baking
Mix first three ingredients together and place in buttered black pan with lid. Place cheese slices on top. Cover. Cook in solar oven for 2 or 3 hours.
Dissolve yeast in one cup lukewarm water. Sift flour with sugar and salt into a large bowl. Stir in dissolved yeast. Add just enough of the second cup of water to hold dough together. Mix until dough is sticky. Cover with a cloth and let rise until doubled. Butter or grease a round roaster and add dough to dark pan. Let rise another half hour. Cover. Bake in solar oven until golden brown, about 2 hours.
Sprinkle yeast into 1/2 cup warm water. Let stand 10-15 minutes. Add 1 tablespoon sugar. Combine the remaining 4 1/2 cups hot water with 7 cups whole wheat flour in a large bowl. Add salt, oil and honey or sugar. Continue mixing until well blended. Add 1 cup flour to mixture. Add prepared yeast to mixture and blend thoroughly. Add 3 to 4 more cups of flour.
Sun Dried Tomato & Cheese Quick Bread
Oil hands and divide dough into 4 parts. Mold into loaves on oiled counter. Place in oiled pans. Oil top of loaves if soft crust is desired.
Place loaf pans in dark pans with lids, or insert an empty loaf pan on top of each loaf of dough. Cover. Place in solar oven by 11 a.m. Cook 2 1/2 hours.
Blend the liquid ingredients together. Add the dry ingredients and mix thoroughly. Pour into a 7 x 11 inch pan (preferably one with the underneath painted black). Bakes in about 1 to 2 hours. Consider it done when 'fault lines' appear to be running along the top.
No Knead Bread Recipe (with Video)
Sprout the wheat berries for a day. Rinse the sprouts and grind them to a paste. Lightly dust the inner container of a box solar oven with the flour. Shape the ground sprouts into a mound and place in the inner container. Let the bread bake in the solar cooker for the day.
Comments: The bread is similar to manna bread available in the US. It is sticky, moist, and sweet. Additions such as raisins or dates could be nice.
Mix these ingredients well in a bowl. Make sure the all of the yeast dissolves in the water and none is left sticking to the sides of the bowl. Allow the mixture to sit for about 5 minutes and watch for the bubbling action of the yeast spinging to life. Once you have confirmed that the yeast is activated, you are ready to add the flour.
Gluten Free Bread, Cakes, And Pastries Baked Fresh & Shipping From Ojai, Ca — Sunoven Gluten Free Baking Company
Mix well and add either spelt flour or all purpose flour, if necessary, until the dough is dry enough to stick to itself and not to the wall of the bowl. Knead for about 10 minutes. Take a
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