Keep it Simple when cooking at Sea. When you are in Port it's a different matter!
Mix all the dry ingredients adding the yeast last. Add they water and mix thoroughly. Knead well until the dough is smooth and supple (approx 5 min)
Place the dough in a bowl, cover with oiled paper or a tea towel and leave to rise in a warm place. Once it has doubled in size ( this takes 1 to 2 hours), knead again briefly and shape into a loaf on the oiled loaf pan. This usually takes 1/2 and hour. Then bake in a pre-heated oven (200C) for 30 to 40 minutes. The loaf will sound hollow when tapped if it is properly baked. Ensure the loaf is cooked before slicing.
You need to look for strong bread flour for the best results. This recipe will work for white, brown or granary bread, but you will require more yeast for granary or whole meal loaves.
You can use Beer instead of yeast. If you do this you can omit the water.
Remember results will very. The type of oven and the type of flour all play a part. Record results in order to perfect your recipe. Good Luck.
Fruit cake is a wonderful treat on onboard and great in heavy weather.
Soak the fruit overnight with 1/2 cup brandy or strong cold tea if preferred. Do not soak the nuts if you decide to use nuts.
Mix the butter and sugar until light and foamy.
Add the eggs one at a time and mix. Add a little flour after each addition to prevent curdling. Add some flour to the fruit mix. This will prevent all the fruit settling at the bottom of the cake mixture.
Add the remaining flour to the mix, and mix gradually. Add the fruit, nuts and mix well. Put the mixture in an oiled loaf tin. Cover the loaf tin with foil or grease proof paper to prevent burning. Bake in a preheated oven at 180 C for 1 1/2 to 2 hours.
Check to see if its done by inserting a knife into the cake. If it comes out clean then its done.
Put the cake on a cooking rack, cover with a clean tea towel to prevent rapid cooling and drying out.
A great treat for the crew.