SWEET CRUSTED BIMINI
|We first sampled Bimini Bread in Fort
Lauderdale about 25 years ago at a place called Dirty Ernie’s Beef and
Barbecue. One could easily make a satisfying meal from a fresh hot loaf of
Ernie’s Bimini Bread and a bowl of his real Conch Chowder. In fact, we
haven’t had better Bimini Bread anaywhere. Ernie has since passed but the
restaurant is still open and if you are ever there try the Bimini Bread.
It’s still as great as it was in Ernie’s Rum Runnin’ era!
3 PACKS YEAST
¾ CUP POWDERED MILK
1 CUP SUGAR
¾ CUP VEGETABLE OIL
3 LARGE EGGS
½ TEASPOON SALT
2 ½ CUPS WARM WATER
5 POUNDS BREAD FLOUR (OR LESS)
¼ CUP POWDERED SUGAR
Add 1/2 cup, 110 degree Water to a warm bowl. Dissolve Yeast in Water. Leave 3-4 minutes until Yeast starts to work. Mix in Powdered Milk, Sugar, Oil Salt and Eggs. Add 2 cups Warm Water and Flour (a little at a time while stirring). Use only as much Flour as needed to make a nice, soft, workable dough. When mixture leaves sides of bowl, remove to a floured surface and knead until soft and pliable (approximately 10 minutes).
Put in a greased pan and let rise in a warm place until double in size. This should take a couple of hours. Turn onto a floured surface, punch down and knead until air is out. Let rest for 10 minutes. Sprinkle liberally with Powdered Sugar. Cut dough into 7 pieces. Roll dough to make loaves out of each piece. Place in greased bread pans that have been sprinkled with Powdered Sugar. Let dough rise again. Brush top with oil and sprinkle with Powdered Sugar again. Bake in a 350 degree oven for 30 minutes or until hollow sounding when thumped. Serve with Caribbean Conch Chowder and enjoy. MAKES 7 LOAVES