Sun Oven Chronicles: BREAD!

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Okay, this is probably my most requested post. In fact I’ve made bread 4 times before I decided I would actually post about it to make sure I had a lot of information for you to make you as successful as possible. (Yes, the picture below is REALLY the bread I baked in the oven)

So instead of going through all of my many tries with the bread, let me just tell you what I’ve learned:

  1. First and foremost, the bread tastes sensational! You wouldn’t think it would make that big of a difference but the bread was so sweet tasting. (Cooking bread at a lower temperature for a longer amount of time breaks down the complex carbohydrates which makes it taste sweeter.)
  2. Your bread really will brown! -REALLY!
  3. On that same note…your bread can also get dark brown and dried out if you leave it in too long.
  4. The best temperature to pull your bread is 180. (Until you get the “feel” for your oven you may want to use a quick read thermometer or a thermometer like THIS to know when the bread is just PERFECT with out opening the oven door a lot.)
  5. If you use a “quick rise” yeast don’t let your dough rise (at all) before putting it in the oven or it will rise too much and fall in the oven.
  6. Yes!  The EZ Wheat Bread works AWESOME in the Sun Oven.
  7. Since the Sun Oven can only bake two loaves of bread at a time, you can still make a lot of dough (say in your Bosch) and portion out your dough.  Cook the two loaves and with your four remaining sections shape them into loaves and quickly (QUICKLY) wrap them in plastic wrap and freeze them.  The night before you want to bake them, pull two out of the freezer, unwrap, and place in your bread pan to thaw in your fridge over night.  Put the bread on your counter in the morning to finish thawing and rising and then bake in your Sun Oven. Fresh bread every morning…sounds a little like heaven, right?
  8. It was amazing to have fresh bread in the summer without heating up the house.
  9. Sun Ovens are really fun to have your family help you cook with! (See my bread baking brother below that I did some Sun Oven cookin’ with-I learn most of my bread making tips from him…aren’t brothers great?!)

 

 

 

WANT TO LEARN MORE?  TAKE THE SUN OVEN CLASS OR READ MY POSTS ABOUT THE SUN OVEN!

GET YOUR OWN NEW AND IMPROVED ALL AMERICAN SUN OVEN!

all american


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10 Comments

  1. Do you put the thermometer in bread when you first put loaves in or do you let it bake for a while first? 

    1. Put it in before you have it rise in your pan. That way it will rise around it.

      Sent from my Verizon Wirele ss Phone

  2. “fresh bread every morning”  This time of year – how early are you able to put it out and what is the temperature of oven that early in the morning?

  3. Okay, semi-tangent…  That bread pan in the photo with your brother looks wonderful – what is it, and where can I get one??

  4. One of my favorite things to cook in the Sun Oven is your EZ Wheat Bread. I actually brought the oven on vacation to Montana and showed our friends. We had wheat toast for breakfast this morning and they said it’s the best wheat bread they’ve ever eaten. My friend wants the recipe so I’m showing her your website.

  6. So I’ve made bread twice in my sun oven and the tops always crack (kind of like banana bread often cracks open).  What am I doing wrong?  The bread tastes great, but it is not browning and it cracks open.  I spray it with water as discussed in the glass, but still no browning.  Any thoughts???  


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