Sally's Galley: Making bread onboard

Making bread from scratch, every day or so, can be a very rewarding and imaginative experience. As the cook, it will always earn you heaps of praise, and everyone onboard will swoon over the aroma of it baking.

While a warm loaf of bread may take two-three hours to produce, the time in the galley is only about 20 minutes total, leaving plenty of time for reading or fishing, while the dough is rising and cooking.

YOUR DAILY BREAD
- Try this simple and delicious bread recipe and the variations on the theme
1kg plain flour, preferably strong bakers flour
1 tablespoon instant dried yeast
2 tablespoons olive oil
1 teaspoon sugar
2  to 2 1/2 cups warm water

>> Place flour in a large bowl, then mix remaining ingredients together and work into the flour with a butter knife. Add a little more flour or water as required until the dough has lost its stickiness.
>> Rub some flour on your hands and on the bench, then tip the dough onto the bench and knead for 5 mins. Kneading is using the heel of your hand to push the end of the dough away from you, then folding it back onto itself and pushing it away again. Think of it as a mini workout for your biceps!
>> Oil the mixing bowl and return the dough to it, cover with plastic wrap and a tea towel and place in the sun or other warm place (engine room), until doubled in size.
>>Ease the dough out of the bowl and as it collapses, fold it onto itself a few times then if time allows repeat the rising process again. Otherwise shape into loaves, rolls, knots or focaccia.
>> Cook for 20-30 minutes at your oven's highest baking temperature or according to manufacturer's instructions.

Variations to add to flour:
Herb and Garlic: Add 1-2 tablespoons of chives, fresh or dried herbs, chopped garlic or any combination.
Olive and Rosemary: Add 20 pitted sliced black olives and 1 tablespoon of chopped rosemary.
Caramelised Onion: Cook an extra sliced onion at your next BBQ for the next day's bread.
Date and Walnut: Add ¼ cup each of chopped dates and walnuts and 1 teaspoon of ground allspice.

Cheers!
Sally Jenyns

*The Sally's Galley column is written by Sally Jenyns, a well-travelled boater, successsful angler, on-board chef, champion crew, accomplished author, TV presenter and mother of two. You can follow Sally at Sally Jenyn's Facebook Page.