Baking in the Wood Cookstove

Sunday we had a nice fire going in the cookstove to warm up the kitchen a bit. I couldn't help myself, it seemed like such a waste not to do some cooking on it. After making breakfast, I also baked homemade pizza (I was so excited to find that my pizza pan fit in the oven!) and finally, I dared to try bread! The thought of baking bread in the wood cookstove was intimidating, for some reason. But I am glad that after almost three years I finally did! I just wish I'd done it sooner!
   Baking with wood, as I have found with my cinnamon rolls, you have to constantly turn/rotate your pans. I was a little too slow on the pizza and the crust got dark on one side, but it was still good.
 I was very happy with how the bread turned out though! I'm thinking for future loaves, I'll switch to tin/,metal bread pans for this stove. The lowest setting for the rack is too high for the bread to bake without touching the top and getting squished, so I have to put them on the bottom of the oven. Which means, unlike an electric or gas oven, there is no hot air moving beneath the pan. And with the glass that I used, the bottom took a long time to bake, I almost had to put foil on the top to keep it from getting too dark. So I think I will have better results with metal pans because they are thinner and the outside bakes faster than in the glass pans. Can't wait to try it out!
  Yesterday I roasted a chicken in the oven, I'll do a post on that later ;)

 Hot creamy wheat cereal with strawberries, cinnamon and vanilla. Yummy! Jackson loves this stuff! I change it up now and then by using maple syrup and brown sugar, and different berries. It is one of his favorite breakfasts. :)