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Bimini Bread

the.instructor's picture
  Active dry yeast/2 cakes compressed yeast 2 Tablespoon (2 Packages)
  Nonfat dry milk powder 1⁄2 Cup (8 tbs)
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Eggs 2
  Warm water 1 1⁄3 Cup (21.33 tbs)
  All purpose flour 7 1⁄2 Cup (120 tbs) (Or As Needed)

Soften yeast in 1/2 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 1 1/3 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 2 1/2 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°F oven 40 minutes, or until nicely browned and done.
Remove from pans and cool on wire racks.
Freeze extra loaves for future use.

Recipe Summary

Side Dish

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1 Comment

Anonymous's picture
I've tried this recipe and it has good flavor. Relatively easy to prepare; just alittle time comsuming. Turned out dry; i was looking for a little more moist bread.
Bimini Bread Recipe