{"id":57796,"date":"2025-02-06T12:36:06","date_gmt":"2025-02-06T17:36:06","guid":{"rendered":"https:\/\/www.cruisingworld.com\/?p=57796"},"modified":"2025-02-11T15:30:54","modified_gmt":"2025-02-11T20:30:54","slug":"baking-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.cruisingworld.com\/people\/baking-bread-recipe\/","title":{"rendered":"Sailor &amp; Galley: How Baking Bread Saved My Voyage"},"content":{"rendered":"\n        <section class=\"hydra-container\">\n\n\t\t\t                <div class=\"hydra-canvas\">\n\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Beringer-2-1024x768.jpg\" class=\"hydra-image disable-lazyload\" alt=\"Robert Beringer\" sizes=\"(max-width: 1400px) 100vw, 1400px\" fetchpriority=\"high\" srcset=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Beringer-2-1024x768.jpg 1024w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Beringer-2-300x225.jpg 300w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Beringer-2-768x576.jpg 768w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Beringer-2-1536x1152.jpg 1536w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Beringer-2.jpg 2000w\" \/>                <\/div>\n\t\t\t\n\t\t\t\n            <figcaption class=\"caption margin_top_xs full border_1 hydra-figcaption\">\n                <span class=\"hydra-image-caption\">Robert Beringer, converted bread baker, aboard his Catalina 34, <i>Ukiyo<\/i>, which is Japanese for \u201cthe floating world.\u201d<\/span>\n                <span class=\"article_image_credit italic margin_right_xs\">Courtesy Robert Beringer<\/span>\n\n\t\t\t\t            <\/figcaption>\n        <\/section>\n\t\t\n\n\n<p>I confess: Beyond boiling eggs or making coffee, I\u2019ve never been much good in the galley. I cook when I have to, and tell guests that my forgettable meals are hot, will keep them alive, and\u2026would anyone else like to cook?<\/p>\n\n\n\n<p>A trip through the Bahamas on my Catalina 34 changed all that.<\/p>\n\n\n\n<p>I\u2019d bought the boat years before, after crewing on other people\u2019s boats. Eventually, I found the 1992 Catalina 34 for sale: long waterline, large sail area, and lines leading aft for good singlehanding capability. Below, the boat had a roomy salon, a galley and a comfortable V-berth\u2014perfect. My fianc\u00e9, Kanako, was brand-new to sailing back then, but she was enthusiastic. We both liked what we saw.<\/p>\n\n\n\n<p>I signed the papers, cast off the lines, and discovered that there\u2019s a big difference between sailing a Hobie 16 and sailing a larger keelboat. I well remember the knots in my stomach every time we left the dock, and my frustrating attempts to avoid solid objects. How in the world, I lamented, were the two of us going to manage this boat?<\/p>\n\n\n\n<p>The answer: lots of \u00adpractice. Together we christened her <em>Ukiyo<\/em>, Japanese for \u201cthe floating world.\u201d We were married on the foredeck and got underway the same day; to my delight, Kanako quickly picked up the basics and stood her watches as we traveled through the Florida Keys and up the East Coast to the Chesapeake Bay, anchoring and dodging hurricanes as we went.<\/p>\n\n\n\n<iframe id=\"gkstfcayky\" src=\"https:\/\/cruisingworld.dragonforms.com\/gkstfcayky\" scrolling=\"no\" style=\"width:100%;height:165px;border:none;overflow:hidden;\"><\/iframe>\n\n\n\n<p>Years of sailing later, I decided to take a hiatus from my job to fulfill a long-held dream: a solo voyage through the Bahamas. Like me, the boat had aged. After a boisterous solo crossing to Nassau, I was having almost daily maintenance issues. With each new out island came a vexing new problem: an electrical short circuit, a broken steering cable, a leaky freshwater pump. I learned humbling lessons on self-sufficiency and, most of all, the importance of bringing spare parts for everything. But even then I knew that it was just part of the adventure of voyaging far afield.<\/p>\n\n\n\n<p>On a passage to Warderick Wells, the autopilot started shutting down. (Never ask \u201cWhat else can go wrong?\u201d on a boat.) The four lead-acid batteries were old. Despite charging daily with a solar panel and the engine, they wouldn\u2019t hold voltage.<\/p>\n\n\n\n<p>This could have been a deal-breaker\u2014the beauty of the Bahamas comes with a paucity of marine services. I had to find my own solution. At anchor, I jealously guarded the house bank by eschewing the cabin lights in favor of an oil lamp and listening to Cuban stations on the portable AM radio. For an anchor light, I used a solar garden lamp from a big-box store.<\/p>\n\n\n\n<p>What about meals? Using the fridge was out of the question. Warm beer, boiled pasta, tomato sauce and canned chicken got old really fast.&nbsp;<\/p>\n\n\n\n<p>Rooting through the galley shelves one night, I came across a recipe tucked into an old book I\u2019d picked up at a yard sale, handwritten on a yellowing piece of paper. It was for home-baked bread. In my \u00adnaivete, I nearly crumpled it\u2014I\u2019d never baked anything resembling bread. Surely it would require culinary expertise. And \u00adrefrigerated ingredients.&nbsp;<\/p>\n\n\n\n<p>However, I also knew that bread took time, which I had in abundance. My propane oven used only a soup\u00e7on of electricity\u2014another plus. As I paused to read the ingredients, I realized that I had everything required, right down to the warm beer. Desperate for something tasty, I decided to take a gamble and try it.<\/p>\n\n\n\n<p>I followed those fading directions like a surgeon taking a certification exam. By the following evening, as the sun slid down while I read a book in the cockpit, a delightful aroma wafted up from the galley. In the log, I wrote: \u201cSkipper treats crew to fresh-baked bread!\u201d&nbsp;<\/p>\n\n\n\n<p>For the first time, I looked forward to dinners on board, and was OK with the possibility that other things might break, as long as the oven kept working.<\/p>\n\n\n\n        <section class=\"hydra-container\">\n\n\t\t\t                <div class=\"hydra-canvas\">\n\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Easy-Bread-4-1024x768.jpg\" class=\"hydra-image\" alt=\"Homemade bread in a dish\" sizes=\"(max-width: 1400px) 100vw, 1400px\" srcset=\"https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Easy-Bread-4-1024x768.jpg 1024w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Easy-Bread-4-300x225.jpg 300w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Easy-Bread-4-768x576.jpg 768w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Easy-Bread-4-1536x1152.jpg 1536w, https:\/\/www.cruisingworld.com\/wp-content\/uploads\/2025\/02\/Easy-Bread-4.jpg 2000w\" \/>                <\/div>\n\t\t\t\n\t\t\t\n            <figcaption class=\"caption margin_top_xs full border_1 hydra-figcaption\">\n                <span class=\"hydra-image-caption\">Solo Sailor\u2019s Easy Bread Recipe<\/span>\n                <span class=\"article_image_credit italic margin_right_xs\">Lynda Morris Childress<\/span>\n\n\t\t\t\t            <\/figcaption>\n        <\/section>\n\t\t\n\n\n<h3 class=\"wp-block-heading\"><strong>Solo Sailor\u2019s Easy Bread Recipe<\/strong> (<em>yields an 8\u00bd-inch round loaf)<\/em><\/h3>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/outclick.co\/l\/01jkrtqezxz8jn5gt4759pe1f4\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">3 cups all-purpose flour<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/outclick.co\/l\/01jkrts2hv97qbnvjrpvjg0vcx\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">1\u00bd tsp. salt<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/outclick.co\/l\/01jkrttsetb3cwv62q7sqm5qng\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">\u00bc tsp. instant or rapid-rise yeast<\/a><\/li>\n\n\n\n<li>1 cup lukewarm water<\/li>\n\n\n\n<li>6 tablespoons mild lager beer, room temperature<\/li>\n\n\n\n<li><a href=\"https:\/\/outclick.co\/l\/01jkrttsetb3cwv62q7sqm5qng\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">1 Tbsp. white vinegar<\/a><\/li>\n\n\n\n<li>\u00bd cup <a href=\"https:\/\/outclick.co\/l\/01jkrty8z8fb4mbgq0jmvga7hc\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">nuts<\/a> or <a href=\"https:\/\/outclick.co\/l\/01jkrtztc2e43krr3zh07dnp1c\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">raisins<\/a> (optional)<\/li>\n\n\n\n<li><a href=\"https:\/\/outclick.co\/l\/01jkrv19jage5xh26j1ga6kmfg\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">vegetable oil<\/a> or <a href=\"https:\/\/outclick.co\/l\/01jkrv2twyvrdkv4vq4g5h5xb3\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">cooking spray<\/a><\/li>\n<\/ul>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><em>Note: You\u2019ll need a 9-by-4-inch ovenproof pot with a lid.<\/em><\/p>\n\n\n\n<p><strong>Preparation<\/strong><\/p>\n\n\n\n<p>Mix flour, salt and yeast in a large bowl. Add water, beer and vinegar. Stir and fold repeatedly until a shaggy ball is formed. Cover bowl tightly with plastic wrap, and let rise in a warm, draft-free spot for 8 to 10 hours.<\/p>\n\n\n\n<p>Add nuts or raisins to dough, if using. Knead dough until stretchy and elastic. Shape into a round loaf.&nbsp;<\/p>\n\n\n\n<p>Line the pot with baking paper, and spray or brush with oil. Add dough. Cover pot with plastic wrap again, and let rise until \u00addoubled, up to 2 hours.&nbsp;<\/p>\n\n\n\n<p>Preheat oven to 425 degrees Fahrenheit. Lightly flour dough top, and use a sharp knife or razor to make a \u00bd-inch-deep gash in it. Place the lid on the pot and bake for 30&nbsp;minutes.&nbsp;<\/p>\n\n\n\n<p>Remove the lid and continue to bake until the crust is deep brown (10 to 20 minutes). Transfer to a wire rack and cool for about 2 hours before slicing, if you can wait that long.<\/p>\n\n\n\n<p><em><strong>Prep time:<\/strong> 12 hours, including rise times<br><strong>Difficulty:<\/strong> easy<br><strong>Best made:<\/strong> at anchor<\/em><\/p>\n\n\n\n<p><em><strong>Cook\u2019s Note:<\/strong><\/em> Adding a small amount of \u00advinegar to bread dough improves elasticity and texture, enhances browning, and helps keep bread fresh longer. &nbsp; &nbsp;<\/p>\n\n\n\n<p><em>Editor\u2019s note: Got a favorite boat meal you\u2019d like to share? Email us at <\/em><a href=\"mailto:editor@cruisingworld.com\" target=\"_blank\" rel=\"noreferrer noopener\"><em>editor@cruisingworld.com<\/em><\/a><em>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stranded with failing power and dull meals, I took a gamble on homemade bread\u2014and discovered a game-changing galley skill.<\/p>\n","protected":false},"author":11,"featured_media":57838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"BS_author_type":"BS_author_is_guest","BS_guest_author_name":"Robert Beringer","BS_guest_author_url":"","hydra_display_date":"","hydra_display_updated":false,"arc_story_id":"","arc_website_url":"","arc_subtype":"","arc_exclude_from_feeds":false,"sponsored":false,"sponsored_label":"Sponsored Content","sponsored_display_label":false,"post_right_rail":true,"post_right_rail_ad_1":true,"post_right_rail_ad_2":true,"post_right_rail_ad_3":false,"post_right_rail_ad_4":false,"post_right_rail_recirc":true,"fixed_anchor_ad":true,"post_top_ad":true,"post_off_ramp":true,"post_taboola":false,"labels":true,"apple_news_api_created_at":"","apple_news_api_id":"","apple_news_api_modified_at":"","apple_news_api_revision":"","apple_news_api_share_url":"","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":"","ad_settings_ads_on_this_page":true,"ad_settings_automatic_ad_injection_into_the_content":true,"ad_targeting":"","alternate_title_newsletter":"","alternate_content_newsletter":"","sponsored_image":false,"sponsored_url":"","social_share":true},"categories":[165],"tags":[2044,2000,197,2075,303,1926],"class_list":["post-57796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-people","tag-affiliate","tag-lifestyle","tag-people","tag-print-february-2025","tag-recipes-and-food","tag-sailor-galley"],"acf":[],"apple_news_notices":[],"_links":{"self":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/posts\/57796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/comments?post=57796"}],"version-history":[{"count":0,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/posts\/57796\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/media\/57838"}],"wp:attachment":[{"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/media?parent=57796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/categories?post=57796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cruisingworld.com\/wp-json\/wp\/v2\/tags?post=57796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}