The Crusty Loaf: A Note From The Editor

October 27, 2001

As the weather turns wintry in many parts of the world this month, sailors’ appetites are likely to change along with it. Cool summer salads and steaks on the transom grill are likely to be replaced by hearty meals made in the warmth of the cabin, eaten at a cozy saloon table lit by lamp or candlelight.

When you’ve just returned from a frosty late-season sail, there’s nothing better to warm up the crew and tantalize the nostrils and taste buds than freshly baked bread, and we’ve created this inaugural “People & Food Online” in honor of the Crusty Loaf. The following recipes should keep you busy (and well fed) during the coming winter months.

There is one recipe that originally ran in an early issue of CW that has earned the honor of being the most often-requested item in the history of the “People & Food” column (“Help! I’ve lost my back issue! Can you please send the recipe?”) — Beer Bread. As easy as a quick bread, this yields a loaf with excellent flavor and texture. The secret? The yeast that’s in the beer. Nobody will ever know you didn’t spend hours kneading the dough, letting it rise, punching it down, and kneading again.


Lynda Childress

Beer Bread

3 c. flour
1 Tbsp. baking powder
1 tsp. salt
3 Tbsp. sugar
1 egg
1 beer
One-fourth c. milk


In a large mixing bowl, combine first six ingredients. Mix until consistency is smooth and yeasty. Pour into greased loaf pan and bake in a preheated 350-degree F. oven until a skewer inserted into the bread’s center comes out clean. For a crustier loaf, brush top with milk at least twice during baking.


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