Bread

[Guest]

We intend going on a longer voyage this year than we have previously gone. We therefore will not be able to buy fresh bread daily. We do not have an oven on board. I believe it is possible to make bread in a pressure cooker. Does anyone have a recipe, please.

<hr width=100% size=1>

 

[byron]

<font color=blue>In most supermarkets they now sell long-life sliced bread. Ostensibly it keeps for one week my experience is that it is still good after 2/3 weeks especially if stored in a cool spot.

<hr width=100% size=1>http://www.alexander-advertising.co.uk

 

[BrendanS]

There's a wealth of information on these forums, some by people who don't post here often, as they are busy cruising and don't have internet access.

If you use the 'Search' option (look next to main index) and do searches on 'bread' or 'bread pan' or 'bread pressure cooker' etc etc, you'll find many.Make sure you set the search options to 'all forums' 'and' so that the search is for all the words you search on, and set the date for 'all'

this is one example : <A target="_blank" HREF=http://www.ybw.com/cgi-bin/forums/showflat.pl?Cat=&Board=LIVEABOARD&Number=263399&page=&view=&sb=&o=&vc=1>click here </A> for a pan cooked version

Byron's also suggested long life bread which I think has also been suggested in some of these previous threads

<hr width=100% size=1>

 

[jeanne]

Hi
When we went cruising, although we had an oven, I chose to make my bread in my pressure cooker (or any heavy saucepan). DO NOT USE WEIGHTS OR PRESSURE The cabin didn't get as hot as when the oven was on. I found I hardly used the oven, managing with a drypan, or also using the pressure cooker for roasting chickens...here's the recipe for bread.

1 1/2 lbs plain flour (you can't get strong white abroad anyway)
2tsp dried yeast (or 1 sachet)
2 tsp sugar
2 tsp salt
1 tbsp milk powder
knob of marg or tbsp oil
3/4pt warm water

Put everything into a bowl and add the water. Mix well, flour hands and knead well for 5 minutes or so (until you get fed up...). Lightly oil and flour the inside of the pressure cooker, including the trivet. Put in the dough, cover with a cloth and leave to rise. How long depends on the ambient temp. Funnily enough, it is sometimes too hot in the tropics!! About 1-2 hours. It will double in size and 3/4 fill the pressure cooker(or saucepan). Put on the lid DO NOT USE WEIGHTS I keep and old seal as they eventually go hard because you are using no water etc. Cook over a low heat for about 35 mins. Turn out and turn bread over to brown the top - that takes about 10 mins.Voila - a lovely big crusty loaf. Enjoy!!

I always made mine on night watch or my husband would eat half the bread while it was hot.......

<hr width=100% size=1>

 

[Weatherlawyer]

I might give that a try at home. Why do you need a seal if the top is not closed?

Can anyone tell me if they have ever tried oatcakes made with sea water?

<hr width=100% size=1>

 

[jeanne]

I should have said that you do have to put the lid on the pan.......
I did try salt water for some cooking, but apart from rice/veg/pasta it's no good (unless someone tells me otherwise!!)

<hr width=100% size=1>

 

[Evadne]

I've never been so far offshore in my own boat, being a confirmed weekend sailor, but a ship's cook once told me that seawater has the ideal composition of salt for bread-making. I'd be interested to hear if anyone could confirm or deny this.


<hr width=100% size=1>

 

[bigmart]

I would have thought that the salt composition of seawater was too high. You have to be careful with the salt as too much will kill the yeast & hey presto. You get flat bread.

Martin

<hr width=100% size=1>

 

[Gunfleet]

<<(you can't get strong white abroad anyway>>
Jeanne, you can buy strong white flour in France - it goes under a number. Usual French bread is made with type 55 but there are others. Look along the flours in any French supermarket and you'll find it. Tell us about roasting a chicken in the pressure cooker - I don't have an oven and roasting in the pressure cooker sounds excellent.

<hr width=100% size=1>

 

[Weatherlawyer]

Sea water is about 37 grams to a litre for anyone with a really fine scales. I think 50:50 sea and pure water is drinkable. You just kid yourself you are drinking cuppasoup if you run out of tea.

<hr width=100% size=1>