Bimini Bread
2 packages of Dry yeast
1/2 cup of warm water
1/2 cup of nonfat dry milk powder
2/3 cup of sugar, granulated
1/2 cup of oil, vegetable
1 teaspoon of salt
2 Eggs
1 1/3 cup of warm water
7 1/2 cups of flour, all-purpose, as needed |
Instructions: 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 the remaining flour, a little at a time, beating well after each addition. Stop adding the 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 the edges, pressing until air bubbles are pushed out. Divide the 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 350ºF. 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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