I've never used a diffuser with the dragonfly, and never burnt a pizza, muffins, or cake in jmo. But a great lightweight (byost camp baking standards) set up.

I agree Bill... Dragonfly with a dragon tamer and a diffuser from an out back oven and a good pan with a lid you can use on it... I say that because GSI makes plastic lids you wouldn't want to use with same size fry pan... Most any pizza dough mix works well... I use the Mrs Whites I think it's called.

I agree with stove comments. Fry pan bread is a major reason I changed from whisperlite to dragonfly. Bread and jmo pizza, among other menu items that benefit.

Any bread made while tripping is much appreciated by everyone. That is if it is not burned too bad. I have found the equipment to be more important than the recipe. First a stove that will do a true simmer. I may cook a bread 30 minutes on my Peak 1. A pan with a thick bottom, my choice is a cast aluminum non-stick. I have a tight fitting chrome lid so it becomes more of an oven. I have started using a lot of Olive Oil that soaks into the bread while cooking. That may be the craving for fat after being out for a while but it sure is good.

When I make bannock, I make 4 'biscuits' in a square frying pan. Smaller sizes are easier to handle and prevent burning.

Interesting, all these comments on bread making.  The discussion about makes my mouth water.

The only thing I've ever cooked that was truly inedible was my first attempt at bannock in the Boundary Waters.  I followed the directions and used oil and a hot pan.  It burned badly, stuck to the teflon-coated pan, and I had to destroy both the bread and the pan's coating to separate the two.

Afterwards, I tried it with oil at home to try to figure out what went wrong.  Eventually I discovered that the problem was primarily the oil.  When I didn't use oil it didn't burn - as badly.  And when I started with a cold pan it didn't burn at all unless I wasn't paying enough attention.

Bannock comes out fine now.

I've had similar results by starting with a more-or-less standard bannock recipe (flour, baking powder, salt) and add vegetable oil and water to mix.  Since I also carry Nido, I will generally add a little of that too.

I've also tried a variety of "amendments" to this basic recipe.  I've tried adding 2 minute oatmeal to replace some of the flower.  That gives it a little more texture with each bite, but you'll probably need to add a shade more oil to aid in binding ... otherwise, it may turn out a little crumbly. 

Various other ingredients have been added to make breakfast bread, like cinnamon, raisins, crasins, walnuts.  For this version, I also add some form of sweeting agent (but don't over do it ... seems a little is all you need).

I'm looking forward to actually putting this recipe (and variations) to the test on my next "field trip."  The nice thing is ... you can pre-mix all of the dry ingredients before you leave home and then decide what you might want to add to suit your taste-of-the-moment just before you prepare it.  Clearly not an option for pre-packaged mixes.

bon appetit

dd

I don't remember if the ALDI Irish Soda bread mix was a house brand or just something they had in store?

All the replies are very informative and IF I can't get the ALDI brand, I'll try the other alternatives.
Main thing that attracted me was that the Soda Bread mix only needed water, but I'm sure you could use ANY liquid as long as you don't put too much in.

That goes to the "light and fluffy"?
The Cache Lk recipes and proportion size calls for a 1/2 C water. This has always been a sore spot with me, because despite numerous attempts, I could never get ALL the mix wet and into dough ball shape with that amount of liquid.

Not enough liquid, you get dry ingredients and the bread isn't consistent in texture, too much liquid, the bread will end up burned on the outside and doughy in the middle.

I found that starting with a ½ C of liquid you could get a good mix and when it started to form a ball, I would add a few drops more IF needed to get a consistent mix. Better too little than too much at least in my experience.

Another thing I found is that you need to remember to start with a COLD pan with just enough oil to start the browning process, but not so much the dough gets saturated and greasy.

I bought a commercial grade non-stick 8” pan from Sam’s Club, just for bread making and frying fish.
I NEVER wash it, just wipe it out and store it in Cordura bag. NEVER use metal utensils either.

The Cache Lk recipes calls for medium heat but that can cause problems on a high BTU little stove, because in the case of my 20+ year old Peak 1 Multi-Fuel, the LOWEST setting, which they call simmer is more than enough to cook bread when used with a diffusion plate.

I go by the oil starting to sizzle. You want a LOW enough temp to cook the bread ¾ thru before the bottom becomes too browned. When the bread starts to rise and the top becomes “set”, I check the bottom for brownness and then flip it over. IF the bread doesn't turn without breaking up, then you have the heat to high and the center is still raw but the crust is too well done.

Once you get it right, you’ll know it. Better to have to raise the heat, and then start to hot and wreck the bread. I know from experience about that.

I go too early for the wild berry season, but I bet some wild blueberries/raspberries would be killer in a “breakfast” bread!  The Cinnamon was a nice touch, but I made some at home with Pumpkin Pie Spice and that was good too.

BillConner wrote on Jun 11^th, 2015 at 11:36am:

My preference too

I found the pizza crust mixes are very close to cache lake at I think a sixth if the cost. I use for fry pan bread as well as pizza crust in my jmo. I prefer the Jiffy brand over Betty Crocker, both in my store.