This is our beautiful Matilda - she is a 43 foot Hans Christian, Christina model. We have been her owners and living aboard her since 2010. In June 2014 we cast off the dock lines and have been cruising the Australian East coast full time. Since July 2016 we have been sailing through Indonesia, Malaysia and Thailand.
·500 grams bread mix (we use Laucke) ·300 ml tap water ·1 level teaspoon yeast ·Canola spray for the loaf tin
·You will need a mixer with the
·In a large mixing bowl mix all
the dry ingredients
·Add the water and continue mixing
with the dough hooks until the mixture until it doesn’t stick to the bowl (to
stop it sticking you may need to add 1 tablespoon of bread flour at a time) –
approximately 10 minutes
·Leave the dough in the bowl,
cover with glad wrap and let the dough rest until doubled in size –
approximately 20 minutes
·With the dough hooks knead the
dough again for 5 minutes
·Remove it from the bowl and
roll out flat to approximately 25/30 mm thick and the width of the loaf tin.
Then roll it up and place in the greased loaf tin, cover with oiled glad wrap
and leave for 1 ½ hours
·Pre heat the oven to 220
·Remove the glad wrap and bake
for 25 minutes, once out of the oven remove from the tin immediately so it doesn’t sweat and let the loaf cool on a
This recipe can be halved for making pizza
bases, just don’t let it rise the second time before putting on toppings. Pizza
bakes for approximately 20 minutes.
You can use exactly the same dough for
bread rolls - just roll the dough into balls instead of a loaf – the rest of the
method is the same.
If you want a raisin loaf – add a cup of
mixed fruit, two tablespoons of cinnamon and 2 tablespoons of raw sugar when
you knead it the second time. The rest of the method is the same.