alant
Active member
What 'successful' /easy/simple Bread recipes can anyone recommend?
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Offshore Bread Recipes/
- Thread starter alant
- Start date
Spacewaist
Member
Packet bread mixes from Waitrose or Sainsburys which only need to be "proved" once are an excellent compromise. Just add water.
<hr width=100% size=1>A pontification from the Panjandrum of orotund bloviation AD2002
<hr width=100% size=1>A pontification from the Panjandrum of orotund bloviation AD2002
claymore
Well-known member
Send it to Jimi
He'll impress the examiner on Friday with fresh baked bread - no matter how he skippers!
<hr width=100% size=1>regards
Claymore
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He'll impress the examiner on Friday with fresh baked bread - no matter how he skippers!
<hr width=100% size=1>regards
Claymore
/forums/images/icons/smile.gif
yoda
Well-known member
I agree with spacewaist, packet mixes are so easy and have even seen them used to make pizza base mid Atlantic.
Yoda
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Yoda
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webcraft
Well-known member
Even easier -
'part baked' rolls take ten minutes in a hot oven and are delicious.
They keep for ages.
<font color=blue>Nick</font color=blue>
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'part baked' rolls take ten minutes in a hot oven and are delicious.
They keep for ages.
<font color=blue>Nick</font color=blue>
<A target="_blank" HREF=http://www.bluemoment.com>
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charles_reed
Active member
Q1 -Have you got an effective oven - if so:
1. Bread rolls/soda bread for 4 - 8 oz flour, 3 tsp baking powder, 2 oz butter or cooking oil. Mix to "crumb" bind with milk or water till it forms a sticky dough, roll into a long "sausage", cut "sausage" into 1" wide pieces, cook in a hot oven for 25 mins. If you want to make a loaf, make the sausage rounder and cook for about 35 mins. Delicious when hot, OK for up to 24 hours after.
2. Use a ready-mix as recommended, shelf-life is the problem it's only 6 months.
3. Carry part baked bread, but make sure it's in a nitrogen atmosphere - the vacuum packs (which most are) go mouldy after about 3 weeks on board.
4. With dried yeast, 100 gm strong flour to 1 gm yeast, 1 tsp sugar per 100 gm flour, 1 tsp salt per 400 gm flour. I usually use olive oil/black olives or walnut oil/ walnut peices at 10 ml/100 gm flour and 10 gm per 100 gm flour.
Mix as 1. leave to rise, preferably in bread tin covered with wet teacloth for 25 mins @ 40C, bake in fast oven 20 mins.
If no oven, only try 1. in pressure cooker with trivet and a smidgen of water - doesn't brown but is OK.
Do not attempt any of these in less than 600m of water ;-))
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1. Bread rolls/soda bread for 4 - 8 oz flour, 3 tsp baking powder, 2 oz butter or cooking oil. Mix to "crumb" bind with milk or water till it forms a sticky dough, roll into a long "sausage", cut "sausage" into 1" wide pieces, cook in a hot oven for 25 mins. If you want to make a loaf, make the sausage rounder and cook for about 35 mins. Delicious when hot, OK for up to 24 hours after.
2. Use a ready-mix as recommended, shelf-life is the problem it's only 6 months.
3. Carry part baked bread, but make sure it's in a nitrogen atmosphere - the vacuum packs (which most are) go mouldy after about 3 weeks on board.
4. With dried yeast, 100 gm strong flour to 1 gm yeast, 1 tsp sugar per 100 gm flour, 1 tsp salt per 400 gm flour. I usually use olive oil/black olives or walnut oil/ walnut peices at 10 ml/100 gm flour and 10 gm per 100 gm flour.
Mix as 1. leave to rise, preferably in bread tin covered with wet teacloth for 25 mins @ 40C, bake in fast oven 20 mins.
If no oven, only try 1. in pressure cooker with trivet and a smidgen of water - doesn't brown but is OK.
Do not attempt any of these in less than 600m of water ;-))
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Mirelle
N/A
Another excellent posting, Charles!
The problems I have found are the difficulty of contriving somewhere warm and chocked off out of the way for it to rise and prove, and carrying enough fuel for the oven.
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The problems I have found are the difficulty of contriving somewhere warm and chocked off out of the way for it to rise and prove, and carrying enough fuel for the oven.
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bigmart
New member
One trick, I have seen used, is to put the dry mix into a poly bag. When the time comes to make up the dough you add the prescribed amount of water & mix the whole lot by closing the bag & kneeding it from the outside. That way you don't get the mess all over your hands. At least until you get to the proving stage.
Martin
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Martin
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Dominic
New member
Start with the right flour. Use "Strong Bread Flour" - comes in big bags, the Boots Fermenting Bins (15 litre) fit neatly in the bilges and hold about 40 lbs of flour each.
Take about a pint of flour, add a pinch of salt and a sachet of easy blend yeast (get at any supermarket).
Mix - use a wooden spoon at this stage
Add water bit by bit until you have a coherent mass.
Put your bowl in a warm place (in a plastic bag) for about fourty minutes.
Empty the mix onto a board and knead well -
Back in a medium fierce oven for 40 minutes if in bread tins, about 30 if you have tennis ball sized rolls. The loaves are usually better if they are out of their tins for the last ten minutes.
I do this every day on passage - but I am not letting out my pizza base secrets.
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Take about a pint of flour, add a pinch of salt and a sachet of easy blend yeast (get at any supermarket).
Mix - use a wooden spoon at this stage
Add water bit by bit until you have a coherent mass.
Put your bowl in a warm place (in a plastic bag) for about fourty minutes.
Empty the mix onto a board and knead well -
Back in a medium fierce oven for 40 minutes if in bread tins, about 30 if you have tennis ball sized rolls. The loaves are usually better if they are out of their tins for the last ten minutes.
I do this every day on passage - but I am not letting out my pizza base secrets.
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davidhand
New member
My wife likes those little malt loaves, she had never seen them before going to England. Anyone know how to make them.
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jcr
New member
I have been experimenting with bread making recently after reading a thread on this forum 3-4 months ago, on how to make bread in a pan. Having done a fair amount of long distance sailing I know that fresh bread is a great morale booster.
Making bread in a pan turns out to be very easy and very successful and, of course, is much cheaper on gas than baking in an oven.
I ended up using the bread mixes available in supermarkets. Hovis, McDougalls and Wrights make a variety of mixes - white, wholemeal, granary and pizza base in 500gm size. They only require water to be added, mixed, kneaded and proved before baking. I have tried most of these, but find the white to be most successful. In the end I opted for Wrights because their preparation is simpler. I will be cooking for one only and found that 200gm made in a 7inch pan was about right for one day's supply of fresh bread.
The method is:
Follow the instructions on the packet, on mixing and kneading. After the resting time, shape the dough into a flat 'cake' in the bottom of the pan. SWMBO came up with the idea of proving the dough in a sleeping bag with a hot water bottle. It works well, but the bottle must not be too hot or the dough will rise too quickly and then collapse. A gentle warmth for about 1 hour is best, which means that a second bottle inserted after 30 min might be neccessary. The proving time will be about right when the dough has risen to twice its original height.
Place the pan on the hob at the LOWEST possible heat. After about 30 min check the bottom of the loaf. It should be nice and brown and crisp. If not, do it a little more. When satisfied with the bottom, turn it over and cook the top (about 5-10min). The top will become browned to a degree, but not as well as the bottom and sides.
It will look & smell so appetising that it will be very difficult to resist the temptation to eat it straight away. I give in most of the time, but when I have manged to resist I have found that it really is much nicer after 3-4 hours.
PS A non-stick pan is an asset. When you lift the lid, wipe the condensation from the underside before putting it back
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Making bread in a pan turns out to be very easy and very successful and, of course, is much cheaper on gas than baking in an oven.
I ended up using the bread mixes available in supermarkets. Hovis, McDougalls and Wrights make a variety of mixes - white, wholemeal, granary and pizza base in 500gm size. They only require water to be added, mixed, kneaded and proved before baking. I have tried most of these, but find the white to be most successful. In the end I opted for Wrights because their preparation is simpler. I will be cooking for one only and found that 200gm made in a 7inch pan was about right for one day's supply of fresh bread.
The method is:
Follow the instructions on the packet, on mixing and kneading. After the resting time, shape the dough into a flat 'cake' in the bottom of the pan. SWMBO came up with the idea of proving the dough in a sleeping bag with a hot water bottle. It works well, but the bottle must not be too hot or the dough will rise too quickly and then collapse. A gentle warmth for about 1 hour is best, which means that a second bottle inserted after 30 min might be neccessary. The proving time will be about right when the dough has risen to twice its original height.
Place the pan on the hob at the LOWEST possible heat. After about 30 min check the bottom of the loaf. It should be nice and brown and crisp. If not, do it a little more. When satisfied with the bottom, turn it over and cook the top (about 5-10min). The top will become browned to a degree, but not as well as the bottom and sides.
It will look & smell so appetising that it will be very difficult to resist the temptation to eat it straight away. I give in most of the time, but when I have manged to resist I have found that it really is much nicer after 3-4 hours.
PS A non-stick pan is an asset. When you lift the lid, wipe the condensation from the underside before putting it back
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charles_reed
Active member
I always try to bake ;-)
Immediately after working on the engine.
I find the kneading is the only satisfactory way to get one's hands really clean, white and soft.
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Immediately after working on the engine.
I find the kneading is the only satisfactory way to get one's hands really clean, white and soft.
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bigmart
New member
Re: I always try to bake ;-)
Ah, but surely this is only suitable when one has a crew on board. Just to eat the first loaf.
Martin
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Ah, but surely this is only suitable when one has a crew on board. Just to eat the first loaf.
Martin
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