Granny's Bimini Bread
Granny's Bimini Bread recipe
Yield
48 servingsPrep
20 minCook
40 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| ½ | cup |
milk, skim, (non fat) powder
|
|
| ⅔ | cup |
sugar
granulated |
|
| ½ | cup |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
water
warm |
|
| 7 ½ | cups |
all-purpose flour
as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 118 | ml |
milk, skim, (non fat) powder
|
|
| 158 | ml |
sugar
granulated |
|
| 118 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 315 | ml |
water
warm |
|
| 1.8 | l |
all-purpose flour
as needed |
|
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 8x4 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.
