Pilot Bread Recipe
Pilot bread, or hardtack, is a simple yet fascinating bread that has stood the test of time. This durable staple has nourished sailors, soldiers, and adventurers for centuries, offering a dependable source of sustenance when fresh food was scarce. Our unique version of pilot bread combines traditional elements with a few modern twists to create a delicious and enduring treat.
History
Did you know that pilot bread dates back to ancient times? This enduring bread has been a crucial part of the diet for sailors, soldiers, and explorers due to its remarkable shelf life. Hardtack was particularly vital during long sea voyages and military campaigns, where fresh food was a luxury. Its ability to remain edible for months, or even years, made it indispensable in historical diets. Some early records show that ancient Egyptians and Romans used similar forms of hard bread for their journeys.
Serving Suggestions
Pilot bread is incredibly versatile and can be enjoyed in various ways:
- As a Base: Top it with cheese, smoked salmon, or a dollop of your favourite spread.
- With Soup or Stew: Use it to accompany a hearty bowl of soup or stew, where its crisp texture provides a delightful contrast.
- Simple and Classic: Enjoy it plain or with a smear of butter or honey for a quick and satisfying snack.
Storing Instructions
To ensure your pilot bread stays fresh for as long as possible:
- Airtight Container: Store the cooled pilot bread in an airtight container to keep moisture out.
- Cool, Dry Place: Keep the container in a cool, dry place. Properly stored, pilot bread can last for several months.
- Check Regularly: Occasionally check for any signs of moisture or spoilage to maintain its longevity.
Reheating Instructions
While pilot bread is typically enjoyed at room temperature, you can reheat it if desired:
- Oven Reheat: Preheat your oven to 150°C (300°F). Place the pilot bread on a baking sheet and warm for about 5-7 minutes.
- Avoid Microwave: Reheating in a microwave can make the bread tough and chewy, so it’s best avoided.
Conclusion
We hope you enjoy making and eating this timeless pilot bread. It’s a wonderful way to connect with history and savour a piece of culinary heritage. We’d love to hear your thoughts and any unique ways you enjoy your pilot bread! Share your experiences in the comments below, and don’t forget to subscribe to our newsletter for more delightful recipes and food stories.
How to Make Pilot Bread Recipe
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Pilot Bread Recipe
Description
Pilot bread, or hardtack, is a timeless bread known for its remarkable shelf life and simplicity. This recipe elevates the classic version with the addition of butter and coconut oil, creating a deliciously crispy texture while maintaining its historic durability. Perfect for adventurers, history enthusiasts, or anyone looking to enjoy a hearty, versatile bread that stands the test of time.
Ingredients
Instructions
Preheat Oven:
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Preheat Oven
Preheat your oven to 160°C (325°F).
Mix Dry Ingredients:
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Mix Dry Ingredients
In a food processor, combine the flour, baking powder, powdered sugar, and sea salt. Pulse to mix.
Add Butter and Oil:
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Add Butter
Add the cold butter in small pats and pulse until the mixture resembles coarse crumbs.
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Add Oil
Add the coconut oil and pulse to combine.
Add Milk:
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Add Milk
Slowly drizzle in the milk while pulsing the food processor until the dough forms a ball.
Knead and Roll:
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Knead Dough
Turn the dough out onto a lightly floured surface and knead briefly.
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Roll Dough
Roll out the dough to a thickness of about 1/8 inch (3mm).
Cut Shapes:
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Cut Shapes
Use a square cookie cutter (about 3 inches in diameter) to cut out the dough.
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Re-roll Dough
Remove excess dough and re-roll as necessary.
Dock the Dough:
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Dock Dough
Poke holes all over the dough rounds with a fork to prevent puffing.
Bake:
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Bake Bread
Place the squares on a baking sheet lined with a silicone mat or parchment paper.
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Baking Time
Bake for 25 minutes.
Cool in Oven:
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Cool Bread
Turn off the oven, crack the door open, and let the bread cool completely inside the oven to achieve a crispy texture.
Store:
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Store Bread
Once completely cool, store the pilot bread in an airtight container.
Equipment
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- Amount Per Serving
- Calories 80kcal
- Calories from Fat 36kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 2.5g13%
- Cholesterol 10mg4%
- Sodium 80mg4%
- Potassium 10mg1%
- Total Carbohydrate 10g4%
- Dietary Fiber 0.5g2%
- Sugars 1g
- Protein 1.5g3%
- Vitamin A 120 IU
- Calcium 30 mg
- Iron 0.7 mg
- Vitamin E 0.3 IU
- Vitamin K 1.2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure the butter is cold for the best texture.
- Store in an airtight container to maintain crispiness.
- Docking the dough helps prevent puffing during baking.
- Re-roll excess dough to make additional squares.
- Cooling the bread in the oven ensures a crispy texture.
Frequently Asked Questions
When stored in an airtight container and kept in a cool, dry place, pilot bread made with this recipe can last for several months.
Yes, you can experiment with different types of flour, such as whole wheat or gluten-free flour, but the texture and flavour might change slightly.
The combination of butter and coconut oil adds a unique flavour and texture, but you can substitute one for the other if needed.
Yes, you can mix the ingredients by hand using a pastry cutter or two knives to cut in the butter and blend the dough.
Pilot bread can be enjoyed plain, with butter or honey, or topped with cheese, smoked salmon, or spreads. It's also great with soup or stew.
Yes, you can freeze pilot bread. Ensure it's completely cool and stored in a freezer-safe container or bag. It can be frozen for up to six months.
To reheat, place the bread on a baking sheet and warm in a preheated oven at 150°C (300°F) for about 5-7 minutes. Avoid using a microwave as it can make the bread tough.
Poking holes, or docking, prevents the bread from puffing up during baking, ensuring a crisp and even texture.
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Fiona O'Sullivan
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