Dutch Oven

Bread Prepare enough mix for 8 biscuits. Use a shovel to move a scoop of coals to the side of the fire, then place the empty oven on them and let it warm. Arrange the unbaked biscuits in the oven. Replace the lid and shovel coals on top-three times as many coals on the lid as underneath the oven. Check after about 10 minutes, when the biscuits should be ready. Gloves and hot-pot tongs make it easier to handle a hot oven.

Dutch Ovens
A Dutch oven is a heavy, lidded pot that's perfect lor baking bread, cobbiers, and pies as wall as cooking slaws and beans. When made of iron, the oven must be "seasoned" before its first use. Warm the oven and drop in a dab of butter or grease, then use a paper towel to spmad it all over the inside of the oven. Treat the inside of the lid in the same way. The mold will be protoctod from rust and foods you prepare are less likely to slick. Soap mips away the grease, so it is best to wash a Dutch oven in hot water only. Reseason your oven whenever it has been scrubhed with soap.

Stove-Top Oven Bread
Ovens for use with backpacking stoves are available at camp supply stores. Use them as you would an oven at home, keeping your stove flame low to allow for gentle baking. Frying Pan Bread Almost any bread or biscuit recipe can be cooked in a greased frying pan. Flatten the dough into a large pancake and fry it over the fire. A lid will hold in the heat. Tarn the bread with a spatula to allow both sides to brown. The trick is to cook the dough slowly enough for the center to become done before the crust is too brown.