- We could buy it. Cop-out, IMO; stew is exponentially better with fresh bread. Warm preferably, but merely fresh is good too.
- We bake it.
Use one of these. I'm reluctant, because not only is it tiny (slightly less than 12" cubed) and therefore would only accept a small baking pan, but it just seems cheesy. However, it's only $30-35 or so. Or we could...
Use one of these: a cast iron Dutch oven. I have every confidence that I could master baking in one of these bad boys; the issue arises around the cost. I would rather not spend all day watching things bake. Would it be better to have a larger, more expensive oven and bake everything at once, or a smaller one and commit to spending a couple of hours watching the pot, as it were? I suppose, given that it only takes about 30 minutes to bake a loaf of bread, I could rotate them in and out fairly quickly, and thus use a smaller pot... but it also means keeping coals going for two hours or more.
I really like the idea of baking over coals with a Dutch oven; it appeals to the closeted authenticist in me. But is it feasible? I think I'll talk it through with Wolfie first, then Her Grace. She may already own a Dutch oven, and save me the expense, in which case I'd just have to practice the recipe once or twice (aw shucks, fresh bread).
The other upside to using a Dutch oven is that I could also bake goodies like brownies or cake in it, and that's never a bad thing at Pennsic. (...must remember to buy or make large apron -- Anna-sized aprons are too small...)
Ooh! I just found a recipe for "Colonial Brown Bread" -- and it has no yeast! (No fat, either, goldsquare, if you use a substitute for the buttermilk.) I hate having to exclude someone because of diet, and it would be difficult to bake something different for my friend Eibhlin (she can't eat yeast), though I know she'd never expect me to. And this just sounds tasty.
I really need a mood icon for "ambitious".