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.
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.
Pilot bread is incredibly versatile and can be enjoyed in various ways:
To ensure your pilot bread stays fresh for as long as possible:
While pilot bread is typically enjoyed at room temperature, you can reheat it if desired:
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.
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.
Preheat your oven to 160°C (325°F).
In a food processor, combine the flour, baking powder, powdered sugar, and sea salt. Pulse to mix.
Add the cold butter in small pats and pulse until the mixture resembles coarse crumbs.
Add the coconut oil and pulse to combine.
Slowly drizzle in the milk while pulsing the food processor until the dough forms a ball.
Turn the dough out onto a lightly floured surface and knead briefly.
Roll out the dough to a thickness of about 1/8 inch (3mm).
Use a square cookie cutter (about 3 inches in diameter) to cut out the dough.
Remove excess dough and re-roll as necessary.
Poke holes all over the dough rounds with a fork to prevent puffing.
Place the squares on a baking sheet lined with a silicone mat or parchment paper.
Bake for 25 minutes.
Turn off the oven, crack the door open, and let the bread cool completely inside the oven to achieve a crispy texture.
Once completely cool, store the pilot bread in an airtight container.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
