You can only bring so much bread, rolls, biscuits, scones, cornbread, etc before pack volume becomes a constraint. And you squish the goodies, which is heresy, blasphemy, and sacrilege all at once.
This was my nightmare, until I discovered steam baking. Most of you savvy HST'ers are probably familiar with this shockingly easy technique, but for me it was an inspired revelation.
The only extra gear required is a few silicone muffin cups. Plus the ingredients for baked goodies and maybe a smidge of extra fuel.
1. Mix up the dough (I try to find "just add water" semi-pre-fab doughs for ease of mixing - I've found biscuits, scones, muffins/cupcakes, and cornbread at regular grocery stores) in a ziplock bag.
2. Add a drop of olive oil to each silicone muffin cup and spread it around.
3. Put a small amount of water (1/4 - 1/2 inch) into cook pot. Light stove and set to LOW.
4. Place dollops of dough into muffin cups, carefully place muffin cups into pot, cover and simmer for 10-15 min (this can vary significantly with different recipes, quantities, weather, etc. but usually is pretty spot on).
5. Carefully remove muffin cups from pot and remove baked goodies from muffin cups and...BOOM. Fresh baked anything!
Biscuits and Gravy (and Sriracha). Gravy was made while steam baking the bisuits, using the lid/fry pan double boiler style. I'm gonna take credit for this technique, cuz I didn't hear about it before trying it - it just came to me in a moment of clarity.
This is actually a really effective way of gently heating something while cooking something else in the pot.
Cornbread with Honey Butter.
I've also had great success with mini chocolate lava cakes, no photo of those though - they disappeared too quickly!
