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This article has been viewed 332,618 times. Baking bread on the stovetop is a great alternative to using the oven. Baking on the stovetop can be an energy saver, as well as a useful alternative when an oven is not available. This process can be used at home, over a camping stove, or in a boat galley to deliver a fresh loaf right to your table.
The heavier the material, the better. You will be cooking dry, so cast iron is preferable. If you choose to use something lighter, like aluminum, consider using this pot only for baking on the stovetop, since the bottom will likely become slightly burnt. Most dutch ovens are between 5-7 quarts and will be large enough for baking bread. Place something in the bottom and center of the pot. This will become the base where your bread pan will rest, and allow for air to move around the pan.