Part of the joy of cruising is to be self-sufficient, like the early pioneers. Being the grandchild of farmers, I remembered the lovely bread my grandmother used to make, and tried over the years to copy it. Unfortunately, the results were always loaves that could be used to build a house. However, on a circumnavigation with my husband, Dave, aboard our Tartan 37, Tigger, I had to get serious about baking my own bread. I set about trying different recipes recommended by various cruising friends. Milk bread, corn meal bread, bread cooked on the stovetop, bread cooked in a pressure cooker…I tried them all -- and added them to my list of house-building materials. Then I read an article by veteran cruiser Lin Pardey. Though her article was long and very detailed, the end result was a simple recipe, easy on labor and easy on oven fuel. I tried it. I liked it. It worked!