We bake bread aboard using our Coleman folding camp oven or in the Magma kettle style BBQ grill. The Admiral tells me that baking bread under way is not advisable because the motion of the boat will cause the bread to 'fall' and or the loaves to be sloped. Consequently we bake bread at anchor or the dock.
One exception is English muffins. These are fried on a griddle or heavy frying pan and don't seem to mind the motion of the boat while rising or cooking. The recepie follows, enjoy:
Adapted from Joy of Cooking
Classic size is about 4” and always baked on a greased Griddle or heavy frying pan.
Combine in a mixing bowl:
1 cup water
½ cup scalded milk
Dissolve 1 package active dry yeast in 2 tablespoons warm water.
Let stand 3-5 minutes
Combine the two above mixtures.
Beat 2 cups of flour into the combined mixtures. Cover the bowl with a cloth and let rise about 1.5 hours or until it collapses back into the bowl first.
Knead in the remaining flour.
Divide the dough and shape each piece into a round ‘patty’. Let them stand until they double in size.
Transfer to a hot lightly buttered griddle or heavy frying pan using a pancake turner turning once until light brown on each side.
This form of bread can be made under way without concern for the dough ‘falling’ due to motion of the craft.