[home] [authors] [news]  [calendar] [store] [boat ads] [forum] [ [galley] [links] [about us] [contact] [site map]

Use strong white flour. (Aval in supermarkets)

It is better than the highly refined self raising variety. Much nicer texture.

Make the wort.

3-4 heaped teaspoons of granulated dried Bakers yeast in about 2 cups of warm (tepid) water.

Set aside for 10 mins.

Add 4 cups or mugs of sifted flour to bowl, add 2-3 teaspoons of white sugar

Add 1 level teaspoon of salt. (Any more salt will retard rising)

About 2 thumb sized nobs of melted butter.

After 10 minutes add the wort and some extra warm water until the mixture is wet and elastic.

If in doubt go for a wetter rather than drier texture. Like a sticky porridge.

Turn out onto a well floured board.

Knead ,roll and knead until the dough firms up a bit. Add more flour as needed.

Wrap the dough in a tea towel and put in a warm place, either in the sun or in winter in a stainless bowl next to a warm engine.

Leave for 35 mins. The dough will rise.

Take out and knead for a few more moments, just to get the gas out of the mix. The dough will fall again size.

Wrap again tea towel and leave for another 35 mins for its second rising. Don't over knead this time.

Put into well buttered baking dish, baste the top with milk. and bake for 30-35 mins in oven at about high med temp.

Use powdered milk and water if this is all you have.

I have found that tin containers make the best bread.

To get your on board boat oven to bake more like a conventional oven.Try this.

Find a solid cast iron plate, like a big trivet, or a small BBQ plate and put it in your oven.

Cook on this inside the oven. It will take longer to heat but your baking results will improve.

After baking the bread turn it out onto a raised grill so the air can circulate all around the loaf.

This ensures a nice crusty surface.

Wrapped in a clean cloth this bread lasts for 3-4 days and makes the nicest toast.

Note it has taken me a year to get this recipe just so.