Sorry to the butcher-was thinking about the sapphire...

Been using a outback oven for 4-5 years now. Make yeasted bread, biscuits, cornbread, brownies, and various cakes-+ pizza. on trail with just me and the boy-who is now eight. The yeasted bread is a walk in the park. One can use from scratch receipes or spend the buck on prepackaged bread machine mixes. The boy gets a kick out of seeing his dad walk around with the belly made of bread dough. If I am traveling I will double bag it with the outter bag open-bread dough can make a mess. Fresh bread is nothing that you should be afraid of... it is really a walk in the park...pardon the BUN. If you have made bread b4 you all know what I mean. What you dont eat the day of it is the next days lunch.....3-4 days is the breaking point however, but it never lasts that long. I vaccuum bag the bread mix all together less the yeast, olive oil,and the H2O with the 2 extra zip locks-one to mix and knead in and one to store the cooked loaf in-be sure to cure the bread before storing-must be cool and dry. There is nothing like warm fresh bread and butter with the poached Laker and thyme carrots...dont forget the cocktail and the hammock! Or how about blueberry cornbread....or chocolate chocolate chip blueberry cake, maybe raspberry yellow cake.  A walk in the park....really.