Pilot bread, a modern-day version of hardtack, is a dense biscuit or cracker made from flour, water, and sometimes salt. It's a food item that has stood the test of time, providing sustenance during long sea voyages, land migrations, and military campaigns. It's inexpensive, long-lasting, and has become an integral part of various cultures, particularly in Alaska.
The History of Pilot Bread
Pilot bread derives from hardtack, a mercilessly dense cracker that has been associated with sailors since at least the time of the pharaoh Ramesses II of Egypt. In the 16th century, British Naval rations included one pound of hardtack per day, enough that these hard, puffy slabs of unsalted cracker came to serve as a kind of currency for maritime gambling and commerce.
John Pearson of Newburyport, Massachusetts, who launched America's first commercial bakery, is credited with pilot bread's invention in 1792. Pearson's bakery would eventually become part of the National Biscuit Company, known today as Nabisco. After Nabisco absorbed Pearson in 1890, it would become a leading producer of pilot bread, sold under the Crown Pilot brand, in fishing communities throughout New England.
Pilot Bread in Alaska
The fishermen in Alaska fell in love with the gentle sweetness of the Sailor Boy brand, which came to the Alaskan frontier as a shelf-stable ration, and stuck around long enough to become an indelible part of its local food culture. The crackers, which come in sleeves as long as a child's arm, are produced by Interbake Foods of Richmond, Virginia, which ships 300,000 boxes of its crackers to Alaska annually, accounting for some 98 percent of its sales of pilot bread.
In Alaska, to be hungry between meals is to ask yourself an enduring question: What will I eat on my Sailor Boy Pilot Bread? Growing up in a small fishing town on the state's southeastern archipelago, no food was more constant than these thick, palm-sized slabs of cracker, which served as my first teething aid as an infant. For years afterward, they acted as my favorite food delivery system — topped with smoked salmon, smothered in egg salad, or slathered with butter and jam, they became a vessel sturdy enough to carry an entire world of flavors to my little corner of Alaska.
The Versatility of Pilot Bread
Pilot bread is a versatile food item. It's sort of tasty, durable, and has a long shelf life. If I had to describe pilot bread, I'd call it a salt-less saltine, but with a tougher texture. While the bread is hard, it is easily bitten off, and the texture is much softer than the traditional recipe hardtack I make. Pilot bread also has fewer crumbs than a standard saltine. A nice feature is the durability — pilot bread with peanut butter and/or fruit jam stands up well to travel in a daypack.
Lots of people have their favorite ways to enjoy them: topped with cheese or Spam or spread with peanut butter and jam or honey. You can also spread them with ground meat, cheese and tomato sauce and make pizzas. Some people even know how to make "pizzas" with them.
Conclusion
Pilot bread, an unassuming yet resilient food item, has carved its niche in the hearts of many, particularly in Alaska. Its versatility, durability, and long shelf life make it an ideal food item for various situations. Whether it's a quick snack, a survival ration, or a canvas for culinary creativity, pilot bread continues to serve its purpose, just as it has for centuries.
So, the next time you're looking for a food item that's as resilient as it is versatile, consider pilot bread. It's not just a cracker; it's a testament to human ingenuity and the unbreakable spirit of survival.
