I was recently looking over recipes posted on the board in search of new ideas and new menu items for my next trip.  Two different posts refer to baking (cornbread and bread) using an oven roasting bag placed inside a pot with about 1 1/2 inches of water.  I guess the idea is to "steam bake" the item.

Anyone ever tried this?  What is your assessment?  The suggested cooking times seem very reasonable.  How accurate are they?

dd