Try this Bimini Bread recipe, or contribute your own.
Suggest a better descriptionSoften 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 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 oven for 40 minutes or until nicely browned and done. Remove from pans and cool on wire racks. Freeze extra loaves for futureuse.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 602 | ||
Calories from Fat: 366 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.7g | 54 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 25g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 530.3mg | 163 % | |
Sodium 224.9mg | 8 % | |
Potassium 402.3mg | 11 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 40.3g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 602
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