Bread Round 2

Well, the brioche earlier today was very successful. My wife took one of the loaves with her to Kaiser. I took the 10 individual sized breads with me to my office. Sorry for all of the late people who did not answer my post earlier today, as there was not enough to go around for all of you.

Decided to make some additional bread (yes, I know it is hotter than hades). This past weekend we went to dinner one night and were served this incredibly sweat bread that tasted very similar to Hawaiian Sweat Bread. It was called Bimini Bread at this restaurant. We came home that night, and I attempted to find any recipes on the Internet for that bread. It seems that the people of Bimini guard the recipe of their bread closer than the gold stored in Fort Knox. I finally found one recipe that I decided to go with, although I am not a huge fan of the two hour plus time to rise. Here is the recipe:

2 package Dry yeast
1/2 cup Warm water
1/2 cup Nonfat dry milk powder
2/3 cup Sugar, granulated
1/2 cup Oil, vegetable or shortening
1 tsp Salt
2 Eggs
1 1/3 cup Warm water
7 1/2 cup Flour, all-purpose, as needed.

Bimini Bread Preparation:
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 pieced. 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 oven for 40 minutes or until nicely browned and done.
Remove from pans and cool on wire racks. Freeze extra loaves for future use.

To celebrate the fact that “Bones” passed her Registered Nurse boards, I will be bringing one loaf to 5M/S tomorrow. Since Joannie was the first to like the post earlier today, one loaf will go to ER.

Pictures to be posted soon, once the bread finishes baking.




1 Comment

Filed under Breads

One response to “Bread Round 2

  1. Rachelle

    Your fb posts are making me hungry! Any chance you’ll send me a sample?

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