Granny's Bimini Bread
Submitted by usborne
Bimini bread, the famous Bahamian sweet yeast bread: golden, slightly sweet loaves with a tender crumb. A four-loaf batch with milk powder and eggs for a rich, soft texture.
YIELD
48 servingsPREP
20 minCOOK
40 minREADY
4 hrsBimini bread is a Bahamian classic from the islands of the same name, served at conch shacks and beach resorts across the country. It’s a slightly sweet, eggy yeast bread with a tender crumb and a deep golden crust, often eaten with butter and conch chowder or used to mop up Bahamian peas and rice.
The milk powder is the unusual move that defines the texture. It hydrates fully in the warm water and adds a creamy, almost brioche-like richness without the fussiness of scalding fresh milk. Two thirds of a cup of sugar puts it firmly in sweet-bread territory but not as sweet as Hawaiian bread.
The two and a half hour first rise is what gives the dough its complex flavor. Don’t try to rush it. Yeast develops its character at slow, steady temperatures. A warm spot (around 75°F to 80°F / 24°C to 27°C) is the goal. Too cold and the dough sulks. Too hot and the yeast burns out before you get full flavor.
The stiff dough takes some elbow grease if you’re kneading by hand. Aim for ten minutes of steady kneading until the dough is smooth and elastic and bounces back when you poke it.
Pro Tips
- Test the water temp with your wrist. It should feel comfortably warm, not hot. Hot water kills yeast.
- Don’t shortcut the second rise. The hour at room temperature is what gives the loaves their light, airy crumb.
- Tap the bottom of a finished loaf. A hollow sound means it’s done. A dull thud means it needs more time.
- The recipe makes 4 loaves on purpose. Bimini bread freezes beautifully wrapped tight in foil and a freezer bag.
Variations
- Brush the tops with melted butter immediately after baking for a soft, glossy crust.
- Add a tablespoon of vanilla extract for a more dessert-bread-like flavor.
- Form the dough into rolls instead of loaves and bake for 20 minutes for Bahamian-style dinner rolls.
Ingredients
Directions
Soften yeast in ½ cup warm water for 10 minutes. Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry milk powder, sugar, oil, salt and eggs until smooth.
Add 1⅓ cups warm water and 2 cups of the flour; beat until smooth. Add remaining flour, a little at a time, beating well after each addition. Stop adding flour when a stiff dough is formed.
Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands.
With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic.
Place in a greased bowl and turn to grease top. Cover and let rise until double in bulk, about 2½ hours.
Punch dough down and fold over edges, pressing until air bubbles are pushed out.
Divide dough into 4 pieces. Form each piece into a loaf or ball. Place in greased 8×4 inch loaf pans or 8-inch round cake pans. Cover and allow to rise until double in size, about 1 hour.
Bake in a preheated 350℉ (180℃) F oven for 40 minutes or until nicely browned and done. Remove from pans and cool on wire racks. Freeze extra loaves for future use.
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