Over Memorial Day weekened Scott and I sailed over to the tiny island of Bimini, Bahamas with good friends for a little R&R. While there, I grilled french toast out of the local Bimini Bread. I marinated the bread in an egg and coconut rum mixture with fresh grated cinnamon. OMG YUM!! If you don’t have Bimini Bread, use Challah or Brioche for similar flavor/texture.
One of the highlights of the trip was seeing a pod of dolphins swim along side our boat while we were sailing home. Evidently dolphins like to play in the wake of the boat. Luckily I caught it all on video!
ABOUT BIMINI BREAD
Bimini Bread is a dense sweet bread that makes excellent french toast. You can find Bimini Bread at many spots throughout South Florida such as Ernie’s BBQ in Ft. Lauderdale and the Aruba Beach Cafe in Lauderdale-By-The-Sea. Below is a Bimini Bread recipe courtesy of The Sun Sentinel and The Aruba Beach Cafe.
ARUBA BIMINI BREAD RECIPE
**courtesy of The Aruba Beach Cafe and the Sun Sentinel
- 1 package (1/4 ounce) dry yeast
- 1/4 cup warm water (105 to 115
- 1 cup milk brought just to the boiling point
- 1 cup hot water
- 1 tablespoon margarine
- 1 tablespoon shortening (we used Crisco)
- 1 teaspoon salt
- 2 tablespoons sugar
- 6 cups (about) all-purpose flour
- Sweet Topping:
- 2 tablespoons melted butter
- 2 tablespoons honey
- 3 tablespoons sifted confectioners’ sugar
To make bread: Dissolve the yeast in the warm water. (This will not foam because there is no additional sugar or other food for the yeast to feed on.) Put the milk and hot water into a large mixing bowl. Stir in the margarine, shortening, salt and sugar. When lukewarm, add the yeast mixture and 3 cups flour. Mix thoroughly with a large wooden spoon.
Add 2 more cups flour and stir to mix well. Dump the remaining cup of flour on the work surface and scrape the soft dough onto the flour. Flour your hands and begin kneading the dough; it will be sticky. Keep kneading and adding the flour as necessary until the dough loses its stickiness, but remains soft. Place the dough in a large oiled bowl, turning once to make certain all surfaces are oiled. Cover with oiled plastic wrap and let rise in a warm place until doubled, about 11/2 to 2 hours.
Grease two 81/2-by-41/2-by-21/2-inch loaf pans. Punch the dough down in the bowl. Divide in half and shape each half into a loaf. Place in greased pans, cover with oiled plastic wrap and let rise again until doubled, about 1 hour.
Preheat the oven to 375 degrees. Bake the bread in the center of the oven 30 to 35 minutes or until nicely browned and sounds hollow when tapped. Turn the bread loaves out on their sides on wire racks and cool completely.
To make topping: Just before slicing, melt the butter with the honey over low heat. Brush the bread with the honey mixture and sprinkle with confectioners’ sugar. Makes 2 loaves; 8 slices each.
Per slice: 214 calories, 5 grams protein, 4 grams fat, 39 grams carbohydrates, 6 milligrams cholesterol, 181 milligrams sodium, 17 percent calories from fat.