One of the many fantastic things that happened while we were staying with Michael and Diane in Oriental, North Carolina, was learning about refrigerator bread.  This terrific recipe does not require any kneading, simply mix flour, yeast  and liquid in the correct quantity and slap it in the fridge.  You then pull off whatever you need to bake that day and leave the rest in the fridge for up to a couple of weeks.  Perfect for a boat because you can make the mix before you leave and then bake fresh bread with minimal effort while you are on passage.

You need to leave it in a large-ish container because the dough rises and falls over the days it is kept.  I had turned the fridge off to defrost it so it was a bit warmer than usual and the dough got a bit out of control……