I'm starting to wonder about provisioning... 2 people x 90 days x 3 meals plus per day. Interesting challenges, especially if culinary interest is one of the objectives. I did my first experiment with bread making aboard today, and the result was surprisingly close to the mark. In fact, I slathered some butter on the product and ate the whole thing. What a treat -- fresh bread amidst the canned stews and freeze dried and prepackaged fare I expect to have going.
The set up:
Dutch oven atop a two-burner camp stove
Cake tin inside to keep the loaf off the bottom of the pan
Small loaves, one at a time.
The fuel consumption for 20 minutes of baking was about 70g, which is about 1/6 of the capacity of the fuel canister. Half a buck to a dollar for a small loaf, including ingredients:
1 cup all purpose unbleached flour
3/4 cup water
1/2 - 3/4 tsp yeast
a bit of sugar in warm water to proof the yeast.
salt to taste, some in the recipe and some sprinkled on top the loaf
Mix all the ingredients together when the yeast is frothy, knead a bit, set aside to rise. Put the kneaded blob from the first rise in the oiled loaf pan, let rise till morning, cook for about 20 minutes, serve with coffee, bacon, and eggs. The only downside is you'll want two of them - one for each person.
Of course, this is on our lanai, not on the boat. Wind and humidity will probably have an impact. I'll fool around to see if I can raise the cake tin a bit higher from the bottom to reduce scorching of the loaf, and perhaps even try a double loaf in the cake tin itself. Seriously luxurious