If you want to do bread on the stovetop, might I suggest acquiring an "Ultimate Dutch Oven" from Camp Chef. Basically it is a camp dutch oven with a cone in the center of it, a ring grate at the base of the cone near the bottom of the pot keeps food from direct contact with the bottom, and another grate towards the top of the cone for steaming purposes. Both grates are removable. The cone allows for a more balanced heat application which works well for roasting and baking, and I've made rolls and monkey bread loaves in them on a few occassions, using a propane burner as the heat source. Currently I have the larger version, called the Turkey roaster, which will cook an 18 lb turkey on the stovetop in about 75 to 90 minutes. The turkey comes out moist and full of flavor, but the skin does not brown up or get crisp at all, so it is a tad different in that respect.

Anyways, it is an option. You could also get a small, inexpensive portable propane grill and make foccacia style bread on that fairly easily.