Information Station

Support us on Paypal! We're appreciative of the support!

Login Form

“Heaven is under our feet as well as over our heads.”

-Henry David Thoreau, Walden

I was given the Stanley Adventure All-In-One Boil + Brew French Press for my birthday last year and I quickly fell in love with it.

Open Video in Theater Mode

It's larger than the 24-ounce Stanley Adventure cook set and it has french press coffee filter. Of all the ways that we've made coffee at camp, I've found this to be the easiest and best tasting so far. As an added bonus the room inside of the 32-ounce pot allows me to use a mini-loaf baking pan.

USMC day assault pack with MOLLE II 1 quart canteen pouch

The easist way for me to carry around the Stanley Adventure All-In-One Boil + Brew French Press is in an older style MOLLEE II US 1 quart canteen pouch. I have a hand-made storage bag that I place the kit into and then slide both into the MOLLE II canteen pouch. Placing the kit inside of the bag helps the kit slide in and out of the canteen pouch easier.

Stanley Adventure All-In-One Boil + Brew French Press on a bed of fire coals

Fire preparation is key to success when baking over a bed of coals. I used oak on a large stone for this bake.

fresh baked yeast bread over a campfire

The mini-loaf baking pans make baking inside of the Stanley French Press pot easy. They are the perfect length to fit inside the pot and just the right depth for holding a serving of bread.

fresh baked camp bread

The bread was pefect. Total baking time was somewhere between 15-20 minutes. We were missing a few things, however. Important things like honey, butter, and jelly.

fresh baked yeast bread at camp

The density and flavor of the yeast bread was just about perfect. Most of the baking process here is really guess work. I have no idea the degrees of temperature inside the pot nor do I know how well the bread is baking, I have to rely mostly on my sense of smell. You can smell bread burning, but you can also smell bread baking and that's a good thing!

stainless steel lid for the Stanley French Press

The real gem of this kit happens to be the stainless steel lid that I found at Survival Resources. Not only does this allow me to use the pot over a fire but it also allows me to use the pot for baking. I can place coals on top of or in-front of the lid.

stanley french press coffee

There are many ways of making coffee while out on the trail and I think I have found my new favorite method. The Stanley Adventure All-In-One Boil + Brew French Press makes 32 ounces of wonderful coffee.

Here are the mini-loaf baking pans that we purchased from our local Food Lion grocery store.

fresh baked camp bread mini loaf pan

Here's another view of the mini-loaf pan.

fresh baked camp bread mini loaf pan

Finally, here are the UPC numbers.

fresh baked camp bread mini loaf pan

Gear I'm Using

Yeast Bread Recipe

  • 1 cup warm water (110º to 115ºF)
  • 2 ¼ teaspoons yeast
  • 1 teaspoon granulated sugar
  • ¾ cup milk
  • 2 tablespoons granulated sugar
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 2 ¾ to 3 cups bread flour

Measure water in 1-cup glass measure. Add yeast and 1 teaspoon granulated sugar; whisk or stir until dissolved. Let rest for 10 minutes. (The mixture will begin to foam and fill the cup. If this is not happening, start over with water, yeast and sugar.)

Meanwhile, measure milk in a 1-cup glass measure. Microwave on High for 30 seconds or until milk is warm (80ºF).

In large bowl, whisk together 2 tablespoons sugar, butter and salt. Add warm milk; whisk to combine. Add 1½ cups flour, whisk or stir until smooth.

Add dissolved yeast mixture; whisk or stir until smooth. Add remaining flour, 1 cup at a time, stir until combined.

Add just enough of the remaining flour until the mixture begins to form a ball.

Turn out onto a floured surface or board. Add just enough additional flour to keep it from sticking to the board and to your hands.

Knead 8 to 10 minutes (set the timer). When dough is elastic and smooth, place in a large bowl that has been lightly coated with butter or oil. Turn once to coat the top of the dough.

Cover bowl with plastic wrap. Place in a warm place to rise (proof) until dough tests ripe or is about doubled in size.

Punch down; let rest 10 minutes. Meanwhile, lightly grease a loaf pan (approx. 9x7-inch).

Roll dough into a 9x7-inch rectangle. Beginning on the 7-inch side, roll up tightly and place in loaf pan.

Cover and let rise again until nearly double in size (about 30 minutes).

Bake at 375ºF for 35 to 40 minutes or until bread sounds hollow when you tap the tops with your fingers (if necessary, cover with foil to prevent over-browning).

Immediately remove from pan. Cool on wire racks.

Like our review on Amazon: