I live on my Islander 30, Miramar, in Seattle, so I'm lucky to be able to go out sailing on the spur of the moment. (Is that the sun?) After a day on the water, I really enjoy munching on round loaves of homemade country bread with crunchy crusts and moist, air-bubble-filled interiors. But who has time for all the prep? You can't be steering your way around the Tuesday-evening Duck Dodge on Lake Union when you're down below kneading dough. The answer? Bake bread the slow-rise way, letting the yeast do the kneading for you. Here on the water in chilly Seattle, I turn on the pilot in my oven and put the bread in there to rise. I don't leave the pilot on; instead, I turn it off and on as I think of it. I've left the dough in the oven to rise while I go out sailing for hours; it doesn't seem to mind the heeling. This bread isn't completely self-making, but it's as close as you can come to it without using a magic wand.