Recepe books are shite, and they assume you know too much. They also don't understand moving boats. For instance even a sailing cook book will tell you to put 400g in a bread tin. Don't it will rise and jam on the roof of the oven. Here's how to do it properly with out messing up your cushions with tips one using scales on a moving boat etc. Proper Recipe!

2 300g loaves cooling 

Tools:

dirty shorts, largest bowl on the boat a teaspoon, scales and the bread knife. Baking tray or bread tins.

Ingredients:

flour (amount varies per boat), salt, olive oil, sugar yeast.

Technique: 

Light the oven, and put the kettle on. Hot water from the tap is fine if you've got hot water.

Get the flour out, check for weevils. Can be sieved out if necessary. Measure out flour you need 300g for a little tin, you can get 2 or three of these in a sailing oven. In practice, you need to make as much as you safely can in the largest bowl you can find. In my experience that is 600 to 800g. There's a trick to this you'll not be able to measure out the flour in one hit or even put the scales down or they will fall over as the boat rolls. So either. Weight the bag (loosely holding it on top of the scales and decant use subtraction to deuce how much is in the bowl. Or weigh small chunks and add. Putting the baking tray on the gimbaled stove and the scales on that can help too.

Turn the oven off, should be warm but not hot. Pour some warm not boiling - late washing up temperature, into a measuring jug. you will need. 250ml of water for every 400g of flour

Add some sugar to the measuring jug, about a teaspoon full. Mix up a sachet or teaspoon or 2 of yeast using the spoon, no lumps. Leave for five minutes.

Meanwhile add some salt and a dollop of olive oil to the bowl of flour, make a depression in the middle and select your battle ground. Mixing a very full bowl of flour with water on a rolling boat is going to be messy so find somewhere to sit that's easy to clean. Companionway steps are good. Wear dirty shorts for this bit!

Pour in the water, which should now be frothy on top - if not your yeast may be dead. and mix with your hands. This is messy. As you get going it will get better, it will never not stick, the trick is to keep adding sprinklings of extra flour to prevent it sticking to the bowl or you.

Once its achieved a consistent lump. Knead it. I.E. punch in in the middle and fold it in half. Rotate the resulting Cornish pasty shape 90 degreed and repeat. for 5 minutes. If it sticks like mad its cos A: you've not sprinkled enough flour on it. B: you've not scraped enough of the moist lumps off your fingers from the mixing and floured your hands. C: you used too much water.

After a few minutes, the warmed by the warm water doh, should be left in the bowl in a ball and placed in the oven to keep warm. Cover it by a damp tea towel.

Have a cup of tea, check for ships, correct sail trim, update log, etc. Get out either the baking tray or bread tins coat with oil or butter (use a bit of kitchen roll) wait 20 minutes, shouldn't take longer than that to rise in a warm oven with pre warned water. If when you take the bread out after its risen oven is getting cold re-light for a minute or 2 while you knead.

Bring the doh out should pretty much brim any bowl now. Re-Kead it as above for a couple of minutes, sprinkling to prevent sticking. Then depending on the amount you've got and what your making it on/in divide it up. A serrated bread knife is good for this. 2 round breasts - think Jordan on a baking tray or about 300g for a small bread tin. Don't try and too much in a loaf or tin. They'll rise to the oven ceiling and jam.

 
Think Jordan if using a plain baking tray

Place back in the warm oven for another fifteen to twenty minutes till enlarged again, covered by the damp tea towel.

When risen again, light oven, set to full power and remove tea towel leaving the bread in place. Leave to bake till bread starts to brown. If you get un- even heating, burnt corners etc on your bread you will have to experiment on your oven jam in lower baking trays to spread heat or jam small baking tins in to hold bread from sliding to the back and burning on the gas etc.

If your oven burns the bottom of your bread add a layer of flour to the base of the tin or tray this will help getting burnt instead of hte loaf see picture above