Easy Bread Machine Bimini Bread

Bimini bread is a Bahamian island staple, traditionally a slightly sweet, slightly buttery white bread served with everything from cracked conch to peas and rice. This bread machine version stays faithful to the original profile but skips the kneading and proofing time. Rolled oats and a touch of molasses replace the heavier sweeteners common in island recipes, giving the loaf a chewy texture and a faint malted background that’s mellow rather than sugary.

The oat-soak step is the key. Rolled oats added directly to dry would stay tough and dry in the finished loaf, but soaking them in hot water with the molasses and butter softens them into the dough seamlessly. The water also cools enough during the soak to keep the yeast safe.

Use the white or sweet bread cycle on a light-to-medium crust setting. Anything darker can dry out a loaf this size.

Pro Tips

• Use real molasses, not blackstrap. Blackstrap is too bitter and overwhelms the delicate flavor.
• Add ingredients in your machine’s recommended order, usually wet first, dry next, yeast on top.
• The 1½ cup flour size is small. Make sure your machine has a 1 pound or smaller loaf setting.
• Cool fully on a rack before slicing or the soft crumb will smush.

Variations

• Stir in 2 tablespoons brown sugar at the add-in beep for a sweeter, more dessert-style version.
• Substitute honey for molasses for a lighter, lighter-colored bread.
• Brush the warm loaf with melted butter and sprinkle with extra oats for a rustic finish.