The past couple of days, our area has gotten a bit of a reprieve from the excessive heat that the Southern States have been experiencing. But the temperatures are due to head back into the 90s later this week though hopefully not the high 90s we had been enduring.
Usually when the summer heat hits, I take a break from baking and settle for buying bread and the occasional baked goods, but with a loaf of good quality whole grain bread starting at $3/loaf, this summer I’ve decided to continue baking all our bread.
But we wouldn’t see much savings if instead of paying for expensive bread we paid extra on our power bill for air conditioning a house heated up even further by having the oven turned on.
My solution is to use the roaster oven (<-affiliate links) that is usually reserved for cooking the holiday turkey or ham or when cooking down large batches of sauce prior to canning. I simply plug it in outside on the front porch.
I place a rack in the bottom to lift the loaf pans and prevent the bottom of the loaves from baking too fast.
Ours is an 18 quart oven so I can fit between two and three loaves in at one time depending on the size of loaf pan I’m using.
My recipe for mult-grain bread makes five 1.4 lb loaves baked in 8” X 4” pans. So I do one batch with 3 as pictured above.
And one batch with 2.
It does take between 5 and 10 minutes longer for each batch to bake in the roaster oven as compared to our regular oven so I’ve had to experiment a bit to find the best baking time.
The oven does a wonderful job of producing nicely browned, freshly baked loaves at a fraction of the cost of store bought.
Oh and as a bonus, I can also fit one of my twelve cup cupcake pans in the oven, as well.
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