My husband, Robb, and I had departed Fortaleza, Brazil, aboard Summer Love, our Montevideo 43, bound for Chaguaramas, Trinidad. We were approaching the Intertropical Convergence Zone — commonly known as “the doldrums” — but I was looking forward to it. I’d had enough of inclement conditions and little sleep. Warm and windless would be good.
The first squall crept up slowly and smacked us around like a handball. I pushed the hatch back, threw everything down below and wedged myself in the cockpit until it passed. I got soaked. Once we were back on course, I dried off and brought all the cushions back up while Robb kept an eye on the radar. Sadly, warm and windless wasn’t what we were in for.
By morning, we’d battled eight squalls. I made my way down to the galley through sleeping bags and pillows, cockpit cushions and wet towels. It was a mess. It looked like what the military calls a “soup sandwich” — someone who is very messy — which got me thinking about a bread recipe of mine with the same name. It’s a no-knead, no-rise, savory loaf. I cleared a work surface and rummaged through the cupboard. It didn’t take long to prepare, and soon we were wolfing down warm slices of cheesy bread with butter dripping down our chins.
“Don’t get too comfortable,” said Robb as I reclined in the cockpit. He pointed toward a black smudge up ahead. “They’ve started again!”
Quick “Soup-Sandwich Bread” Recipe
- 3 1/4 cups self-rising flour*
- 1 packet onion soup mix (white or French onion)
- 1 1/2 cups cheddar cheese, grated
- 2 eggs
- 2 cups milk
- Cayenne pepper or paprika, to taste
Sift flour into a bowl and add dried soup mix. Stir to combine. Add 1 cup grated cheese. Stir to coat well with flour. Beat eggs and add to milk. Slowly pour liquid into dry ingredients, combining well with a wooden spoon. The “batter” will be soupy! Spoon mixture into a loaf pan, well greased or lined with baking paper. Sprinkle remaining cheese on top; dust lightly with paprika. Bake at 350 degrees F for 50 to 60 minutes, or until a skewer inserted in the center comes out clean. (Note: You can also add chopped ham, olives or sundried tomatoes, or use other kinds of cheese such as crumbled blue, feta or provolone.)
*( If you don’t have self-rising flour, make your own: Sift together 1 cup flour, 1/2 teaspoon salt and 1 1/2 teaspoons baking powder. Stir well to blend before using. Double or triple basic recipe as needed.)
Tip: How to Store Fresh Bread
by Lynda Morris Childress
If you don’t eat your freshly-baked loaf in one sitting, here are some tips for keeping it fresher for longer.
- Use a dedicated plastic container such as this Rubbermaid Bread Keeper
- Store in a plastic food-storage bag (soft bread) or paper bag (crusty loaves).
- Store at room temperature, in a dry place, away from direct sunlight.
- If you have a freezer aboard, freeze bread, pre-sliced, in a freezer bag or wrapped in heavy-duty aluminum foil.