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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning
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  #21  
Old 09-26-2013
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Re: The best bread recipe's II

Quote:
Originally Posted by nkamper View Post
I think that I have the recipe you are looking for; my cookbook arrived and it has a recipe as you described. Send me your email address and I will scan it and send it to you.
Yes that's it!
IMHO, it is the best bread baquette recipe' on the planet bar none!!
I can hardly wait to make it again, am making it today!!
Am ordering the little cookbook from
Amazon as it has the absolute best recipe's in it!!

Love it!
Now I can have it again!

You are wonderful!
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  #22  
Old 09-26-2013
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Re: The best bread recipe's II

Brenda,
So happy that this made you happy! The used copies are so cheap on Amazon, too. My book looks brand new, and it was 3.15 + 3.99 shipping, so $7.14 was all I paid...enjoy!!!
Nicola
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  #23  
Old 09-26-2013
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Re: The best bread recipe's II

From the Galley of Le Pirate, Jean Lafitte
(True Ladies Man)


1 envelope yeast dissolved in a cup of lukewarm water
1 Tablespoon shortening
1 tablespoon salt
2 teaspoons sugar, sugar
1 cup boiling water
6 cups unbleached flour sifted
egg whites slightly beaten


Set dissolved yeast aside. Combine shortening, salt, and sugar in a bowl, add boiling water; blend in dissolved yeats, add flour gradually, working it all in even thought the dough becomes very stiff. Knead on lightly floured board until smooth or elastic, or use a dough hook on a mixer. Let rise in a warm place, (85*-90* F) in a covered greased bowl until doubled, about 1.5 hrs.
Shape into 3 long oblong loaves; place on greased baking sheet and let rise till doubled again; about 1 hr. Brush with egg white. With a very sharp knofe make 3 light diagonal cuts across the top of each loaf.
Place a pan of boiling water on bottom shelf of oven.
Bake @ 400* 15 minutes
then 350* for 30 min, or until bread is golden and sounds hollow when tapped.

Serves 8

Thanks Nicola!

Last edited by bwalker42; 09-26-2013 at 06:49 PM.
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  #24  
Old 10-05-2013
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Re: The best bread recipe's II

I ordered a copy of "Pirate's Pantry" too, and it's great. My wife particularly like the recipe that calls for "5 squirrels or 15 doves" and another that uses a whole tablespoon of MSG!
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  #25  
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Re: The best bread recipe's II

I like the how to skin a deer in 5 minutes! pretty cool!
have never eaten squirrel but I have eaten dove.
I also love the artwork in it,
But I love the gumbo recipe's and many other seafood recipe's.
I have been missing the bread recipe' for about 3 yrs, and am glad I got another copy of the pirates pantry cookbook.
It's one of my favorite cookbooks!

I paid $8.01 for the book, and 3.99 for s&h. I chose the hard cover book in excellent condition.
Again, thanks to Nicola!
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Old 10-07-2013
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Re: The best bread recipe's II

Quote:
Originally Posted by Minnesail View Post
I ordered a copy of "Pirate's Pantry" too, and it's great. My wife particularly like the recipe that calls for "5 squirrels or 15 doves" and another that uses a whole tablespoon of MSG!
I have been on a mission to re-learn how to make mornay sauce.
I used to work at the cutest little tavern when I was much younger. It was an upper class english restaraunt-pub close to where Farrah Faucett grew up.

The Welsh Rarebit and the Crab Meat Mornay were my two favorite dishes there.
The chef there gave me a generic recipe' for mornay sauce, without specifics of course. I wrote it on a register tape. I still have it.
So I have been on this quest to find the perfect mornay recipe and turned to re-aquaint myself with the Pirates Pantry.
And much like MInnesail found it to have msg in the shrimp mornay recipe, and 1/2 tea Accent in the crabmeat mornay, I never used those two recipe's on the account of that, but I think you can just leave the msg or the accent out of the recipe'.
However, in the pursuit of the perfect mornay sauce I did a search on you tube and feel I can now make this awesome sauce without any hesitation. I like that you can experiment with the cheeses. but don't forget the nutmeg.
I love this sauce so much I think I am going to put it in the most versatile recipe's thread.
Thanks Minnesail.
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