Coconut Bimini Bread

I am heavily into reading the international culinary exploits of Sasha at The Global Table.  The idea of making a full meal from every single country in the world tickles my anthropological aesthetic.

Sasha’s venture into the food of the Bahamas caught my eye, and I decided to try her Coconut Bimini Bread.  The Pie is a huge bread fan and I love cake, so this could be a very good thing for our little household.  I don’t have a bread maker, which is where she mixed her dough and had it rise, so I had to make do with my stand mixer and my frigid Newfoundland kitchen.

I don’t fail as much these days, but it does happen sometimes.  This was such an occasion.  Here is how my version turned out.

Take yourself 2 1/2 teaspoons active dry yeast, 4 1/2 cups unbleached flour, 1/4 cup dry milk powder (a handy thing to keep around the house), 1/3 cup sugar, 1 cup coconut milk (warmed, to help activate the yeast), 3 tablespoons honey, 3 tablespoons softened butter, 1/3 cup vegetable oil, and 3 eggs.  Chuck those in the bowl of your mixer in the order given.

Give it a stir in the mixer.  It takes only a few seconds to mix it all up.  Add a bit of extra flour if your dough is too wet.

I popped the dough in another bowl, covered it with a towel, and put it in a warm spot to rise for an hour and a half.

Then the Pie made me a grilled cheese sandwich.  I ate it.  It was good.

After an hour and a half, nothing had noticeably happened to the dough.  Nonetheless, I proceeded.

Sasha says the dough is enough to fit in one Pullman-sized loaf pan or two regular bread pans.  Pop your dough in an oiled pan or two and leave it to rise for another 30 minutes and preheat your oven to 350°F.

After rising, slash the top with a sharp knife (oops, I forgot the slash) and then bake for 35 minutes or until brown on top and cooked through.  I had sincere doubts about this bread.  It hadn’t risen at all.  Maybe I need to knead it a bit first?  Perhaps my dough was too wet.  Probably the latter.

My loaf didn’t brown, but I’m not offended.  My oven isn’t the kind of oven that browns things.  I also failed to get either loaf out of the pan in one piece.

We had it hot with butter and a bit of honey and it was pretty good, though a little heavy.  We also made it into French toast and it was kind of awesome.  I’d definitely like to try this one again and see if I can’t get it right.

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

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