Baking Bread in the Sun Oven

AGH… it is so HOT!!! Another reason I am deeply in LOVE with my Sun Oven. Anyone not cooking anything right now because even the thought of turning on the oven makes you sweat? Me too!!! But we still need the “yummyness” of fresh-baked bread and don’t forget all the zucchini bread that needs to be made right now because your garden is producing them faster than you can eat them. Yesterday I got the zucchini bread done and today it was time for the wheat bread. This last order I picked up another Sun Oven so I could cook all four loaves of my bread at the same time. I was interested to know what the differences between the Global Sun Oven and the All American Sun Oven would be. I’ve got to say, they are VERY similar. I do like the new All American Sun Oven a little better for these reasons:

1- I love the new sun guide so you know precisely what the best angle is for the Sun Oven – absolutely no guess-work!

2- I like the bigger size, it’s just a tiny bit bigger but my bread pans like the extra space a lot!

3- Loving the Blue Color on the outside. (This might have something to do with the fact that I’m a Cougar through and through)

I’m not noticing a temperature difference between the two ovens.
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None of these reasons are enough for me to say “hold out for the All American.” If you can find a Global Sun Oven on eBay because someone wants the new model, pick it up, you will be glad you did.

There are a few tricks to baking bread in the Sun Oven. First, don’t let your loaves fully rise before you put them in the oven (the picture I attached above is what my loaves looked like before I put them in the oven) and second, spray your loaves with a spray bottle filled with water before you put them in the oven for a brown crust. I’m attaching a video specifically for baking bread in the Sun Oven if you want more detailed instructions!!!