Any stove that will get to 350ºF for the the time the bread takes to cook will do the job. The type of fuel is totally immaterial as far as the bread is concerned.
The "Shipmate" Propane
stove is more than sufficient. The trick lies in having a "heat sink". Fancy jargon to the contrary, a "heat sink" is nothing more than a cast iron pot, sometimes known as a "dutch oven" - "dutch being the vernacular in some parts
of the world for something that isn't really what the label would lead you to suppose :-)
Make your sponge (using the pot for a bowl) in the in the usual way using your favourite recipe. Let it "prove" in the pot in the usual way. Beat it down, heat the oven and pop in your pot, leave for the time appropriate for the size of sponge and, bingo, there you have it - delicious bread.
Cook-time depends on the volume of sponge and on it's dimensions within the pot. Till you determine the cook-time empirically, test with a skewer the way you would for a cake. The bread won't collapse :-) When the skewer comes out clean, the bread is cooked. There is a balance to be struck twixt a long cooking time/low temperature combo and short cooking time/high temperature combo in order to get the bread cooked all the way through while reaching just the desired colour of crust. Experiment
till you get it right, being more concerned about "done-ness" than about colour.
Unless you have a LARGE vessel and intend to go where the coconuts don't grow, you'll be better of with the propane
fueled "Shipmate" than with a diesel
fueled Dickinson - sez I living next the the Dickinson factory :-)
Propane is never a problem. If you don't already know the specifications for a SAFE installation
, just ask.