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Baking aBoard Black Diamond!

Baking aBoard Black Diamond!

Braided Chala Bread

Braided Chala Bread

Yes it is possible to bake aboard your boat, and it is easier than you think. My wife Roxane has baked all sorts of goodies for us; Birthday Cakes, Cup Cakes, Breads, Egg Loaf, Braided Chala Bread, croissant, Banana Bread, Pizzas, Muffins, Hamburger buns, the list goes on. We also enjoy such things as waffles, pan cakes, crepes and french toast.

When we are cruising, especially in the Bahamas, we are often in very remote places, away from settlements, therefore no stores to purchase these items from. When we are near towns and grocery stores in the Bahamas, you could pay as much as $10 for a loaf of bread in a remote settlement, and even in populated towns you can pay as much as $6 a loaf. They also make great gifts for cruiser friends, especially those that have helped you out in some way!

Local Bahamian boy enjoying Roxane's Muffins

Local Bahamian boy enjoying Roxane’s Muffins

Roxane makes most of these from scratch and in our boat oven. We usually bake a loaf a day, and can start to be a bit time consuming, so we purchased a bread machine for the boat. You drop the ingredients in and in about 2 hours you have a fresh loaf. We started our recent cruise from Toronto with two large 50lb bags of flour, and enough yeast and sugar to kill a horse.

The regular boat oven is very capable for baking, we have two 10lb propane tanks, and with all the cooking we do onboard it they usually last about a month. The bread machine requires some power, a little less than you might think, but still consumes. About an hour is mixing and kneading and letting it rise, which takes no power. The remaining hour is baking. When at anchor, we run the bread machine when we are generating electricity anyways for the batteries, and have either our generator or engine running. We have a 2000 watt inverter, with 4 AGM 110 Amp hour batteries, providing over 400 amp hours of power. We could run it just on the inverter, but I never do that.

The best method, is to use the bread machine for the mixing and kneading, then use your propane boat oven for the cooking. This uses the least elbow grease and electrical power!

Here are a couple of recipes of Roxanes for baking bread.

Simple Bread

1 1/2 cups      warm water
1 tsp               yeast
3 cups            flour
1 tsp               salt

  1. Add yeast and 1 tbsp of flour to one cup of water until foamy (30 – 40 minutes)
  2. Using dough hooks add remaining water, salt and half of flour.
  3. Add rest of flour (should come clean away from bowl).
  4. Knead.
  5. Shape into a loaf, cover and let rise (approx. 1 hour)
  6. Brush with water and bake for 45 minute

 

Bread Recipe

INGREDIENTS

1 tsp

(5 mL) granulated sugar

1/2 cup

(125 mL) water, warm

1 envelope

dry yeast (2 1/4 tsp/11 mL)

1 cup

(250 mL) milk, warm

2 tbsp

(30 mL) butter

2 tbsp

(30 mL) granulated sugar

1 1/2 tsp

(7 mL) salt

1/2 cup

(125 mL) water, warm

5 1/2 cups

(1375 mL)

Directions

Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large mixing bowl.

Sprinkle in yeast. Let stand 10 minutes, then stir well.

Combine milk, butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm

water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with

wooden spoon or electric mixer until smooth and elastic.

Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to

make a soft dough which leaves sides of bowl. Turn out on floured board. Round up into

a ball. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no

longer sticky (about 10 minutes).

Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper

and tea towel.

Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).

Punch Down. Turn out onto lightly floured board and divide into 2 equal portions. Cover

and let rest for 10 minutes.

Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2″ x 4 1/2″ x 2

3/4″ (1.5 L) loaf pans. Cover with tea towel.

Let Rise in warm place until dough rises 1 1/2″ (3 cm) above top of pan in centre and

corners are filled (45 to 60 minutes).

Preheat oven to 400°F (200°C).

Bake on lower oven rack of preheated oven for 25 to 30 minutes. Remove from pans

immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks

 

s/v Black Diamond

I have been boating for over 25 years, at the age of 43, this is more than half of my life time. Starting out with a number of smaller power boats, then switching to sail about 8 years ago. I have sailed various boats from wind surfers, dinghies (lasers), keel boats from 26 to 45 foot yachts. I live in the area of Toronto Canada and sail mostly on Lake Ontario. I have been racing yachts for the past 7 years. I have also entered many long distance races such as the Fort Lauderdale to Charleston, completed in 2 days 8 hours, we received 4th place in division, 8 minutes in PHRF behind a 3rd place trophy. Then 4 times finishing the Susan Hood, a 75 mile over night race, 4 times entered in the Lake Ontario 300 the worlds longest fresh water race, a 308 knotical mile race around the perimeter of Lake Ontario. My crew and I on Black Diamond finished in 2 days 12 hours in 2009. In 2009, delivering the boat back up to Canada from the Bahamas we entered in a couple of interesting races, one from Fort Lauderdale to Charleston described as a sled ride up the gulf stream, the Charleston race week regatta series and the New Year's Day Staniel Cay Regatta in the Exumas, Bahamas. This race we came in 2nd over entire fleet, only lost by 3 minutes in a 2 hour race to a 47 footer. This was a boat for boat race, no PHRF scoring. "Twenty years from now you will be more disappointed by the things that you didn't do, than by the ones you did do. So cast off the bowline, Sail away from the safe harbour. Catch the trade winds in your sails. Explore. Dream. Discover." Mark Twain Blue water experience include yacht deliveries from the Abacos, Bahamas to Charleston South Carolina 2006. This delivery was a non-stop, 3 and half days, total of 500 miles. We crossed parts of the Bermuda Triangle, and during most of the delivery were over 200 miles offshore. The delivery of Black Diamond a 40 foot Jeanneau racer/cruiser has been delivered to New York City and then offshore to Florida and the Bahamas from Toronto, Canada. This delivery from NYC to Florida was completed 100 miles offshore, for a distance of over a 1000 miles non-stop to Jacksonville, Florida. Completed in what might be a cruisers record of 5 days 3 hours non-stop offshore. This fall my family and I added another 500 miles of sailing throughout much of the Bahamas. Spending 6 weeks aboard Black Diamond sailing the Abacos, Nassau and the Exumas. I then sailed the boat back to New York, completely offshore, entered a few races along the way, and back to Toronto through the Hudson River and Erie Canal. During the 2009 season, we sailed Black Diamond off the dock 148 different days out of 365, winning the Vacant Dock award the second year in a row. Most recently, 2011, completed the delivery of friends boat Tracey & Nilson Ruiz, from Tortoal, BVI to New York. Tortola to Georgetown Bahamas in 5 days non-stop. Last leg from Charleston to New York over the momorial day long week-end non-stop Friday to Monday in 4 days. All completed safe and sound without incedent. Need any deliveries let me know. I am also an Open Water Certified diver and an active member of the Canadian Power and Sail Squadron, certifications included Power/Sail boat handling, Seamanship Sail, Piloting/charting, GPS Navigation, Extended Offshore Cruising and a VHF Radio operation license. I hope to further my education, qualifications and experience in long distance cruising and racing. One of my goals is to obtain a commercial Captains License. Feel free to contact me at er@radonicrodgers.com

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1 Response

  1. Amazing food, can’t believe it can be done, you should run a course on this Roxanne!

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