Today on Onboard Lifestyle Linh bakes up a delicious no knead rustic bread that is made with only four ingredients. This simple recipe was a huge hit with th...

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hey guys welcome to SB basic I received

numerous requests for a bread recipe

having fresh bread on board is always a

nice thing to have and when you're in

port that's never a problem you go to

the local bakery you pick up a loaf or

two but when you're in a remote area at

anchor or just underway that's not as

easy having a good bread recipe will win

you big brownie points with the crew and

who doesn't love the smell of fresh

bread coming out of the oven this is the

no need bread recipe that I picked up in

a Mark Bittman article in The New York

Times of years ago I've used it ever

since and I can't tell you how easy it

is to make if you're looking for a

crusty on the outside airy and chewy on

the inside then this is the recipe for

you so stick around and let me show you

how I cook my bread on board all right

so the first thing we're gonna do is get

your ingredients in order and that is

only four ingredients for one of it is

water so it's really easy

to start out we're gonna need three cups

of all-purpose unbleached flour 1/2 a

teaspoon of yeast one-and-a-half

teaspoons of salt and one and a half

cups of room-temperature water you're

going to combine the dry ingredients in

a medium mixing bowl if the crews

looking because this is the hard part

right it's a crew is looking you just

take a wooden spoon you dab a little

flour on your forehead you mix it around

when they're not looking then you add

that water the water you have to kind of

gauge it depending on the humidity in

the air you don't need the full cup and

a half of water so you pour most of it

in you leave about a quarter cup left

over and you keep adding it until the

consistency of the dough looks shaggy

so now the hard part is done you can

cover your dough with some cling wrap

and let it do its magic I like to start

this the night before after dinner so it

has time to develop its flavors and my

noonish I can take my next step so at

this point the dough has rested for

about 14 hours this has doubled in size

and you got nice little air pockets all

throughout plus the smell in the cabin

is spectacular I'll go ahead and lightly

flour the board before I roll out the

dough this is the only time I will

really touch the dough you just roll it

lightly into itself into a nice round

ball and let it rest

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now I'm gonna use a little parchment

paper and put it back in the bowl that

we used earlier and there's a reason I

like to use parchment I'm gonna put the

dough back in there you can go ahead and

bake at this point but I don't like to

I'd like to let it rest for a little bit

longer before I put this in the oven

this recipe calls for a Dutch oven that

gives your bread the crusty exterior

that we all love you will need to

preheat it in the oven at 450 I

personally use a cast aluminum Dutch

oven which cuts the preheat time in half

plus the captain approves of its weight

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this is where the parchment paper pays

off because once your Dutch oven is up

to temperature you can use the paper to

transfer the dough to your oven with

ease cover the bread and bake it for

about 30 minutes I like to check it

after 25 minutes to make sure it's

getting that nice golden look once

you're happy I uncover the lid and I

bake it for another 15 minutes to get

that extra crusty exterior

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so after the friend has cooled down I

like to use this as the main highlight

instead of using it as a side dish so

for tonight I'm going to pair it with

some cured meats a nice array of my

favorite cheese some seasonal fruit and

a nice bottle point tonight's wine is a

gorgeous medium bodied Zinfandel from

the circassian Family Vineyard

this has flavors of dark cherry black

raspberry and hints of pepper this is so

yummy the meal was a hit with the crew

but it was a large love so there was

enough left over for me to make french

toast the next day none of this went to

waste I hope you enjoyed today's episode

of cooking on board please try it you

sure you won't be disappointed tune in

next week for another easy recipe until

then I will see you guys next Monday

Cheers

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