At sea, eggs are a commodity. Of course you can extend their life with all sorts of tricks, but omelets are delicious. Why waste eggs in baked goods you don’t necessarily need them in? Always a hit, Boating bread is light, fluffy and doesn’t want for eggs one bit.
(okay, I admit it. I did use egg wash on top of the bread to make it look golden brown and pretty.)
This recipe makes enough dough for 2 loaves. Just before it’s time to put the dough in a bread pan, I divide it in half. I put half the dough in a pan and put the rest in a bowl covered with a damp towel (or paper towel) and pop it in the refrigerator. It will last about a week like this.
When you are finished with the first loaf and want fresh bread, pull the dough out of the refrigerator. It will have proofed in the refrigerator. Just punch it down, put it in a prepared bread pan, and let warm up and proof for about an hour. Then just pop it in the preheated oven.
- 2 packets yeast or 1 tablespoon (In my experience the salt air can affect the yeast’s growth. if cooking on land I suggest 1 packet or 2.5 teaspoons. )
- 1 teaspoon sugar
- ¼ c sugar
- 1 teaspoon salt
- 4 c flour
- ¾ c warm water
- ¾ c milk
- ½ cup vegetable oil
- 1 T egg replacer
- Mix 1 t sugar, warm water, and yeast. Set aside for 10 minutes
- Mix 3 cups flour, sugar, egg replacer, and salt
- Make a well in the middle of the flour and pour in yeast mixture, milk, and oil
- Mix first with a spoon, then add remaining flour and kneed with your hands 5 minutes
- Place dough in oiled bowl and allow to proof about 45 minutes
- Punch down, divide in half, and place in oiled bread pans
- Preheat oven to 350◦ or medium
- Allow to rise another ½ hour
- Bake for about 30 minutes