The Cottage on the Hill

I had success baking bread on my stove top!   I dug through my shed and found a Griswold cast iron pot with no lid.  Hubby removed the bale handle for me and my inverted #8 cast iron frying pan fit nicely as a lid and gave height to the "oven." I made my usual sized recipe of 3 cups of flour, but had to divide it in half and bake each half one at a time.   I used one of my small round pyrex casserole bowls to bake the bread in.  Greased. Inside the pot, I placed a trivet to put the pyrex bowl on.  I preheated the pot on the burner and preheated the frying pan on another burner. Then, I placed the bread on the trivet and covered the pot, keeping the heat at medium.   I didn't get a chance to time it, but it does take longer than in a conventional oven.  A long while later, I ended up with this! It is a successful, tasty little loaf of bread!  The bottom has a good crust.  The top is weak, as is understandable ...