Pressure-cooker bread while at sea.

Not under pressure, but with the lid on tight. This bread is crispy outside because of the cornmeal that lines the cooker and can be made in Force 5 winds. Yields 1 round loaf. 1 tablespoon (1 envelope or one cake) yeast, 1 tablespoon sugar, molasses, or honey, 1 1/2 cups lukewarm water (or 1 cup fresh water plus 1/2 cup sea water), 2 teaspoons salt, 4 cups flour, butter for the pan, 1/2 cup cornmeal. Dissolve yeast and sugar in water. Add yeast mixture to flour and salt to make a spongy dough. Grease the pressure cooker well then dust with cornmeal. Put the dough into the pressure cooker with the vents open and let sit in a warm place for 60-90 minutes. Do Not cook under pressure, but bake over a burner set at the highest low-heat mark for 45-60 minutes (steam will escape from the vents). Or grease a standard loaf pan and bake at 350 degrees for about 1 hour. Sometimes it's just to rough, so we open a can of brown bread.

 

A good, spicy bread tastes outrageous in the wheelhouse with butter. I've found silicone bakeware a friend of the cruising boat. I have loaf pans in various sizes and muffins tins. These do not need to be greased, if all else fails they can be turned inside out to deposit thier goods onto a platter, and clean-up is a breeze. They also don't rust when exposed to saltwater environments. Remember, swimming, snorkeling, and exploring take precedence over cooking. Don't forget to frequent the local bakers along the way. www.sailingmoms.wordpress.com