June 2011

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for FloridaCruising.com. She blogs weekly at http://www.BoatCook.blogspot.com

Sunrise Breakfast Bread

So-called “quick”  breads are a galley cook’s best friend because no temperamental yeast nor quirky rising times are required.  Stir it up, bake it, eat it. Quick breads slice more easily if wrapped and “seasoned” several hours or overnight. They also freeze well, so they’re good candidates for baking ahead at home or on board.

This low-sugar recipe, ideal for breakfast or a coffee klatch, is best made with sweet, inexpensive American-style marmalade rather than the more bitter imported brands.

8-ounce can carrots
cup orange juice concentrate
1/3 cup orange marmalade
1/4 cup water
1/4 cup vegetable oil
2 eggs
3 cups all-purpose flour
teaspoon baking soda
2 teaspoons baking powder
teaspoon salt


Drain carrots well, put them in a large bowl and mash coarsely with a fork. Stir in undiluted juice concentrate, water,  marmalade, oil and egg. Mix well.  Dump flour, soda,  baking powder and salt in a bag to combine,  then mix into wet mixture just until everything is evenly moistened. Batter will be very thick; add a little more water if needed.

 Put batter in a greased loaf pan and bake at 350 degrees about 30 minutes or until bread feels firm to the touch and pulls slightly away from the sides of the pan. Let bread cool in the pan 15 minutes. Turn out and serve warm (good but crumbly) or cool completely, wrap and freeze or let stand several hours before slicing.

Variation: for a sweeter bread, add 1/3 cup sugar to the flour mixture. For faster baking and no slicing, make muffins. Grease pans or line with cupcake papers and fill no more than 2/3 full. Bake about 15 minutes or until springy to the touch.

Serving suggestions: For breakfast, crumble bread into in bowls and sauce with orange or lemon yogurt. Sprinkle with broken cashews and serve. For lunch, slice bread and make peanut butter and bacon sandwiches. 

See more of Janet Groene’s galley-ready recipes at BoatCook.blogspot.com. Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at GalleyShop.blogspot.com Any other ideas? E-mail JanetGroene@yahoo.com and we’ll credit you and the name of your boat.

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