Fresh Bread at Sea.... - Page 3 - SailNet Community
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post #21 of 29 Old 02-27-2011
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While recently in Jamaica (ashore) I watched girls make biscuits in a pan with hot oil. Very good, somewhat like a bagel.
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post #22 of 29 Old 02-27-2011
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Beer bread with Guinness? Please pass on a recipe!
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post #23 of 29 Old 02-27-2011
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I'll second the request for that beer bread recipe.

95 Catalina 30 Island Time

The sail, the play of its pulse so like our own lives: so thin and yet so full of life, so noiseless when it labors hardest, so noisy and impatient when least effective." - Henry David Thoreau
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post #24 of 29 Old 02-27-2011
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Ingredients

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar
Directions

In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
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post #25 of 29 Old 02-27-2011
TQA
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This is the one I have used for years. NOTE WELL you MUST use canned Guinness.

If in the French Islands Pelforth Brune or Porter 39 work as well.

Ingredients:
2 cups coarse wholemeal flour
1/2 cup sugar This produces a sweetish bread reduce by half if you prefer.
1 tsp. baking soda
1 tsp. salt
1/4 cup butter
1 tsp. malt extract (if you can't find malt extract, substitute 1 tsp. vanilla)
1 1/4 cups canned Guinness
1 to 1 and 1/4 cups buttermilk OK to substitute any milk even reconstituted milk powder.

Method:
Preheat oven to 425F
1. Add flour, sugar, baking soda and salt in a large mixing bowl.
2. Blend in butter.
3. Stir in malt, buttermilk and Guinness. Mix until the bread is a THICK porridge-like consistency. Do not beat to death DO NOT KNEAD.
4. Turn into a greased baking pan that has been sprinkled heavily with flour. Sprinkle additional flour on top.
5. Bake for 30 minutes at 425F degree and 30 minutes at 400F.

WARNING Keep the loaf locked up as the leprechauns will steal slices!

Last edited by TQA; 02-27-2011 at 11:21 AM.
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post #26 of 29 Old 02-27-2011
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For those of us who are "ancient mariners" leaving out the salt does not affect the cooking of the brad and really helps blood presure etc.

Rik

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post #27 of 29 Old 02-27-2011
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Not a fan of hard work but often buy bread dough.
Have a gas oven and a small non stick loaf shaped baking tin.
Come out great with a crusty top.
Also love the deep base home cook pizas, perfect for a lazy lunch when anchored or hove to.
Like my Guinness in the glass.
Safe sailing

The great appear great because you are on your knees. James Larkin, Irish Labour Movement.
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post #28 of 29 Old 02-27-2011
Morgan 33 O.I. Perryville
 
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Quote:
Originally Posted by rikhall View Post
For those of us who are "ancient mariners" leaving out the salt does not affect the cooking of the brad and really helps blood presure etc.

Rik
I resemble that remark!

Cheers,

Gary
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post #29 of 29 Old 02-27-2011
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Quote:
Originally Posted by rikhall View Post
For those of us who are "ancient mariners" leaving out the salt does not affect the cooking of the brad and really helps blood presure etc.

Rik
The fact my wife don,t bake or sail realy helps mine

Safe sailing

The great appear great because you are on your knees. James Larkin, Irish Labour Movement.
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