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Pelagic Australis One Watch Bread

Number of Servings: more than 8
My Yacht Name: Eventually
Yacht Manufacturer: Island Packet
Ingredients: 2 cups fresh water 2 tsp. salt 1 packet (2 heaping tsp.) dry yeast 1/4 cup of either sugar, honey, molasses, maple syrup, or brown sugar 5 or 6 cups of any sort of flour Some olive oil or vegetable oil A bit of margarine or butter
Directions: Pour water into a large stainless steel bowl. If fresh water is scarce you can substitute for the f. water and salt with 2/3 cup salt water and 1 1/3 cups fresh water. Water should be between 90 -100°F (32 - 38°C), or comfortable on a bare wrist. Stir in salt, add yeast and stir until it dissolves. Add sugar and then flour. Stir the flour in with a wooden spoon until the mix is too stiff to handle, then coat your hands with olive oil or vegetable oil to prevent the dough from caking on them and start working the last cups of flour in with your hands. There is no exact measurement on the flour because humidity affects the amount you'll use. Keep adding flour until the dough feels smooth and consistent and doesn't stick to a clean finger when you press it firmly. Form dough into a ball in the middle of the bowl. Cover the bowl with a towel and put it in a warm, dry place to rise. The engine room after it has been running or warm place on the stove works well. You need a temperature between 80 - 100°F (27°C - 38°C) at this stage. If you are in a cool climate, turn the oven on for three minutes. Turn it off and then let the dough rise in the oven. At 30 minutes, check the dough. If it hasn't started growing, it is in too cool a place. If it's starting to get a crust, it's too warm. At 40-45 minutes, the dough should double in volume. When it has doubled in size, punch it down by hitting it with your fist four or five times and then put in bread pans greased with margarine or butter and let it rise again for another 40-45 minutes. Place bread pans in a cool oven. Turn the heat on to 350°F (180°C) and bake until the loaves are golden brown, or about 30-35 minutes. Turn the bread pans at least once during the process to assure an even brown color. Rap with a knuckle and if it sounds hollow it is done. Let bread cool in pans for 5-6 minutes, then remove it from the pan and rest it on its side or set the loaf on a cake rack so the steam escapes from the bottom. Wait at least 15 minutes to cut the loaves.
Comments: The basic recipe was from Lin Pardy. It was adapted for cold climates while on a voyage aboard Skip Novak's Pelagic Australis from Tierra del Fuego to the Antarctic Peninsular and Cape Horn
Located in: Yeast Breads
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