On board eating - bread

While this post doesn't necessarily relate to sailing per se, it does relate to eating on the boat. Very important! One thing I've been wanting to do is make my own bread, for home and ultimately our trip away. Bread doesn't keep very well in the boat. As a bread making machine is not practical and endless kneading doesn't interest me all that much, ! discovered a book (when returning the faulty bread making machine) called "kneadlessly simple" by Nancy Baggett.

 I like both the "kneadless" and "simple" part and the cover mentioned "fabulous, fuss-free, no-knead breads" - perfect! For those interested, the key seems to be ensuring the dough consistency is right (ie. stiff) using cooled water. The first rise is left at at room temperature for 15-24hrs and the second rise is approx. 2hrs - this lengthly rise replaces the kneading. Cooking time is about 1 hr.

Here's todays result - looks good and tastes good too.

Now to try it in the boat oven....