I make yeast bread if we are camping with a group of people, because then I've also brought along a fairly large reflector oven for baking.  I make a lot of muffins and quick breads in the Bake-packer too, which I take along when I am going solo or with just one other person.
I haven't had the problem of trying to raise dough on cold days, I guess it has always been warm enough.  Generally I bake bread when we are on a layover day to be able to start the raising process around 2-3:00 in the afternoon for supper.  I make very simple bread: flour, water, a dash of oil, salt, sugar and yeast.  I make it into dinner rolls which makes it easier to divide up when cooked and I think it cooks better in a reflector oven than a loaf does.
I can attest to the success of ST's oven, it baked us a loaf of yeast bread just as slick as if we had an electric oven, and it had a nice brown crust on it.
I often make cinnamon rolls with a baking powder buscuit (Bisquick) dough and roll it out, put brown sugar, butter, cinnamon and raisins on it.  Then roll up jelly roll fashion, cut into rolls with a piece of fishing line, arrange in reflector oven pan or bake-packer and cook.
Once I adjusted my patience to the Bake-packer I quit producing half cooked muffins.    I use oven baking bags in the Bake-packer, but I cut them open and in half and get at least 2 out of each bag.  I pack one in each muffin or bread box so it is there when I am ready to cook.  I use a wooden clothes pin to fasten the top of the closed bag shut during cooking.
You can get gingerbread mix at the grocery store which just requires adding water.  It cooks nicely in the bake-packer but only half the mix box at a time will fit.  I divide it into two or three portions while still at home then pack the parts back into the original box for the trip.   

If you are new to reflector oven cooking, you should practice some before you take off on your trip.  Practice with amount of fire and fire distance in front of stove.  I once overcooked the brownies so that they had the consistency of jaw breakers and had to be blown out of the pan with dynamite. 
You may have to turn the pan on occasion so the back or front will keep up with the rest of the pan in baking.  I use a pliers to grab the pan and a pan stiff enough when full (tin foil pans are too soft and "droop") to hold its shape when grabbed at one corner with pliers or pot grabber.  My reflector oven needs to be picked up and moved away from the fire to adjust the pan/goodies I am baking; then put back for more cooking time. 
PS-Cookies!  The cookie mixes available at the grocery store work great in the reflector oven.  You can make them as bars; a thin layer of dough spread into your cake pan.  Or you can make them as separate cookies which allows you to remove those which are cooked and put the rest back to cook a bit longer if needed.  There are also directions on the brownie or gingerbread box to make cookies out of the mix instead of bread/bars.

intrepid_camper wrote on Mar 28^th, 2009 at 4:11pm:


I'm hungry already, and my daughter will go crazy...cookie and brownie mixes -- these are both dry mixes that require just a few additional ingredients? 

prouboy

IC, any suggestions on the best pan for the reflector oven?  Teflon or hard anodized for easy cleaning or plain steel pie pans (might take the heat better).

Terp

T....it all depends on the heat....hot enough to burn the no stick off hot enough to burn the bread Have heard about it happening on a canyonlands trip with one of the high altitude MSr stoves when they ran out of white gas and had to resort to their person stock of Jack Daniels but that it is yet another thread I think, and another lifetime too.