Bread Maker Aboard ?

[zeehag]

i am my ships breadmaker..... when i feel like making the stuff....no electricity kneaded.....

[sarafina]

I love fresh bread and have made plenty of loaves by hand. Done them in dutch ovens and pressure cookers as well. It all works.

But these days with the way bread flys out of the house and off the boat... I bake almost every other day.

And I love my Zorushi.

1 1/2 c water
3 1/2 c bread flour
1 T salt
1 t yeast

I use it for pizza, bread, rolls, whatever. At the house I usually take the dough out and bake it in a 525f oven. Over the course of the year I save around 400.00 baking my own breads.

But I have given lots of thought to the future, when cruising. The Zo mini might be what I would take, to save space and because Himself and I will go through the loaves slower than the ravening hordes do!

And for the power question

Model: BBCC-X20 Power consumption:
Heater-600W
Motor-100W



.35 KWH to make and bake a loaf, on a 110 line.


Seems pretty low to me. What do the marine electric geeks make of those numbers?

[zeehag]

sarafina-- can that machine be found in mexico??? and if it is, what is the usa price?

[sarafina]

Zee,

The mini uses;
heater 450w
motor 95w
weight 12lbs
dimensions 8 x 11 x 12 inches

Standard cycle time is around 3 1/2 hours, which is a mix of motor and heater usage. The numbers I had on KWH was for the 2 lb machine which (presumably) uses more than this mini.

It has a dough setting so you can make the dough but not bake it and then remove it and bake it in an oven (so you could bake with propane if your electricity was low) or so you could make pizza or rolls or whatever.

Looks to me as if you could pick one up online for 150.00.

Craigslist has one lightly used for 110.00

[zeehag]

Originally Posted by sarafina

Zee,

The mini uses;
heater 450w
motor 95w
weight 12lbs
dimensions 8 x 11 x 12 inches

Standard cycle time is around 3 1/2 hours, which is a mix of motor and heater usage. The numbers I had on KWH was for the 2 lb machine which (presumably) uses more than this mini.

It has a dough setting so you can make the dough but not bake it and then remove it and bake it in an oven (so you could bake with propane if your electricity was low) or so you could make pizza or rolls or whatever.

Looks to me as if you could pick one up online for 150.00.

Craigslist has one lightly used for 110.00

ty for info!!! will look for it---- i will try to find shipping to mexico!!!! wow , coool!

[Hannah on 'Rita T']

I don't spend five minutes making no-knead whole wheat bread, two loaves at a time. Stir ingredients, let rise, shape, put in loaf pans bake. That's it. Uses one container to mix in and two pans to bake in. No mess, no fuss, and since I don't have a generator or an inverter, no electricity.

[sarafina]

Noknead is an option, but it has its challenges as well. The 16 to 20 hour rise cycle means it takes a LONG time before your bread is ready. And the 1 1/2 hours of propane burn to keep the oven at 4500 must have some cost. If you have no electricity then the traditional method or the noknead method will be the way to go. But if you have a bit of juice to spare...

[Hannah on 'Rita T']

Takes two hours for no-knead to rise, same as any bread, and an hour to cook. I let it rise in a round container that is taller than the risen dough that can go in the oven if we are underway. Propane I have, electricity I don't have enough to spare.

[sarafina]

Wow, the NYT article says 16 to 18 hours... Where is your recipe from?

[sailingmonica]

I bought my breadmaker based on the recipes it does

CBK-200 - 2-lb Convection Bread Maker - Bread Makers - Products - Cuisinart.com

and here they are, something for everyone

http://www.cuisinart.com/share/pdf/m...200_recipe.pdf

I do bake while on shore power, while running the engine (make sure you start baking with batteries fully charged, otherwise you kill the alternator ) or while running a generator.

Always use the quick version of the recipe - reduced baking time.

The most electricity consumption of course happens during baking. I have also only used the machine to just knead and rise the dough, then removed it, placed it in a dutch oven on the top propane burner at lowest setting, 20 minutes then flipped it over and baked on the other side for another 20 minutes. Not as fluffy as the one baked in the breadmaker but not bad.

I have not yet tried baking it in the propane oven, mostly because I find it harder to refill my propane tanks ( I have 10 lbs aluminum tanks that can only be filled, not exchanged) than to produce electricity.

And yes, it takes storage space, but I would not give it up.

One more thing: I have tried all types of flour available and the best one is Robin Hood Bread Flour, I mix half white and half whole wheat.

[zeehag]

hannah we WANT your recipe...please!!!

[Kindle]

Hannah,

Yep, what Zee and Sarafina said!

You already gave a great tip on seal-a-mealing up the premeasured flour amounts on another thread. Now, I really want to give this a try.

Thanks
Deborah

[Hannah on 'Rita T']

Originally Posted by sarafina

Wow, the NYT article says 16 to 18 hours... Where is your recipe from?

A book called Artisan Bread in Five Minutes a Day. I use both the basic white bread and the 100% whole wheat recipes.

[jkleins]

The book "5 minute bread making" or something will give you enough recipes for years. You mix ingredients, wait two hours, and cool in fridge until needed or you can pull the loaves then. No kneading, just turn and put into pan. Let rise again for anywhere from 30 minutes to 2 hours according to room temp and cook at 450 for 35 minutes.

It is a great book and has a companion book for folks who want to go without white flour at all. It gets more complicated and I haven't been able to make anything as good as the "olive-oil dough" with it so I haven't tried too much.

Other then a little flour on a cutting board when you "uncloak" the dough it isn't even messy. Got my copy at Amazon and it is well used.

Jim

Edited: same book as Hannah just mentioned

[Hannah on 'Rita T']

I'm not sure about copyright issues with recipes but the whole wheat one is:

One and half tablespoons of yeast
One tablespoon kosher salt
Five tablespoons oil
One and half cups milk (any kind)
One and ahlf cups warm water
Half cup of honey

I warm the milk,water and honey together to a little warmer than my wrist temp.

Mix the above to dissolve the yeast and salt, two turns with the spoon

Then mix in six and two-thirds cups whole wheat flour

Stir until dough is uniformly wet, a minute or so

Cover container with a wet towel, allow to rise a couple of hours until doubled.

At that point you can refrigerate it and use it whenever in the next week or so. Or separate into two hunks, shaping by pulling the skin over to the bottom, gluten coating, according to the book. Put each hunk in a bread pan, sprinkle the top with flour, slash with a knife and bake at 350 degrees for about 50 minutes. The book calls for a broiler pan in the oven with a cup of hot water in it to create the crust.

I use the silicone bread pans -- everything else rusts eventually on the boat -- which make pretty big loaves which work well for sandwiches. The only trick with whole wheat is to let it cool completely so you can cut it and not crumble it.

Takes a lot longer to write it than to do it. The book has a white bread recipe that is easier and the dough becomes sourdough as it ages in the refrigerator. But I don't have enough room on the boat to refrigerator a dough container so I bake that right away too.

Buy the book, it's on Kindle too. Enjoy.