Wake Up and Smell the Bread

Mike is the consummate captain. He sails. He navigates. He repairs. He bakes the bread.

In another 55 minutes, a golden orb will emerge from the oven. It will cool just barely before the serrated knife cuts the loaf into steaming slices of goodness slathered with butter or honey or Nutella.

Mike began baking bread in early February when the price of a loaf in the Bahamas began inching upward from $3.50. That was for plain white bread with the red, yellow and blue balloons on the wrapper (Remember the brand name?). By the time Happy Times reached South Caicos and the price hit a whopping $5.50 per loaf, Mike had baked many loaves and delighted many friends with golden gifts.

In fact, Mike plans to give this morning’s loaf to our friends and fellow cruisers, Mike and Rebecca Sweeney on Zero to Cruising, for helping us out over the past few days.

This has caused an uproar on Happy Times. The crew threatens a mutiny. We’re about to keelhaul the captain. We have whined, wheedled and pleaded with Mike to keep the bread for us. We’ve offered numerous counter suggestions including slicing the loaf in two and giving the top, pretty half to Mike and Rebecca.

It’s no use. For today, he’s not Capt. Lezovich. He’s Capt. Bligh.

* * * * *

Mike’s recipe came from Neil Ware, fellow sailor and loving supporter of our Unity minister, Elizabeth Thompson, in Sarasota, FL.

No-Knead Bread

Mix:

3 1/2 cups of flour

1 1/2 teaspoons of salt

1 package of yeast (1/4 oz)

Add:

1 1/2 cups of warm water (120 degrees F)

Cover bowl with towel and let rise for 12 to 24 hours.

Fold dough over itself a few times.

Let rise for 2 more hours (optional, for more fluffy bread).

Spray/lightly oil baking dish. I use round 2 quart Corning baking dish.

Pre-heat baking dish in oven at 450 degree F. for 10 minutes.

Pour dough into heated dish. Cover and bake for 30 minutes.

Uncover dish and bake for an additional 15 minutes. Bread should get to 190-200 degrees F.