Sailor's Bread

Posted Sun, 09/20/2009 - 10:19 by kandace
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I first encountered this bread at the breakfast table at Heceta Head Lighthouse, a B&B on the breathtaking Oregon coast. Luckily for us, the lightkeepers are incredible people and generously offered to share their recipe with us. Legend has it this bread was made during the long voyages when eggs and butter were scarce but spices were plenty. Arrgh, and a little rum never hurt anyone.

Preparation Time: 
Begin to prepare the day before baking
Servings: 
Makes 3 loaves
Ingredients: 

2 cups plus 2 tablespoons sugar, divided
1/2 cup cocoa
1 tablespoon freshly ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
2 teaspoons salt
2 cups plus 1/4 cup water, divided
1/4 cup spiced rum (I use Sailor Jerry's)
1 cup raisins
1 2/3 cups vegetable oil
3 tablespoons agave *
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
3 teaspoons baking soda
1 1/2 teaspoons baking powder

* The original recipe calls for honey instead of agave. If you do use honey, use 1/2 instead of 1/4 cup of water.

Preparation: 

Combine 2 cups of the sugar, cocoa, cinnamon, nutmeg, allspice, cloves, and salt in a medium saucepan. Add 2 cups of the water, rum, and raisins. Simmer over medium heat until hot but not boiling; remove from the heat. Cover the mixture and let stand at room temperature overnight.

The next day preheat the oven to 350 F and oil three 8-by-4-inch bread pans with baking spray.

Add the oil, the remaining 1/4 cup of water, and agave to the cocoa mixture.

In a large mixing bowl, sift the flour, cake flour, baking soda, and baking powder together three times. Add the cocoa mixture and mix until combined.

Divide the mixture among the pans and sprinkle with the remaining 2 tablespoons of sugar. Place the pans on a baking sheet and bake for 60 minutes or until a toothpick inserted in the center of 2 breads comes out clean. Let cool for 30 minutes; turn out and let rest on a wire rack until completely cool.

Source: 

This recipe was created by my dear friend Michelle Bursey, author of the recently released The Lighthouse Breakfast Cookbook
.

Comments

Tasted this yesterday

by pdxlady - 09/20/2009 - 10:53

Tasted this yesterday and.....it is fabulous! Very rich and aromatic. Reminiscent of, but more complex than, gingerbread. Great with coffee.