Bimini bread

By grammadot

Ingredients

• 21/4 teaspoons active dry yeast
• 1 cup warm coconut milk
• 1/4 cup nonfat dry milk powder
• 1/3 cup sugar
• 1/2 cup vegetable oil, plus more for rising
• 1 teaspoon salt
• 3 large eggs, beaten lightly
• 2 tablespoons honey
• 2 tablespoons butter, softened
• 3 to 4 cups all-purpose flour, plus more for kneading

Preparation

Step 1

1 Using a large bowl, sprinkle yeast over 1/4 cup warm coconut milk. Set aside for 10 minutes to dissolve. Add milk powder, sugar, oil, salt, eggs and honey, and mix well. Add remaining coconut milk.

2 Add butter and the flour, 1/2 cup at a time, and mix until the dough pulls away from the sides of the mixing bowl and forms a ball.

3 On a lightly floured surface, knead dough until smooth and elastic, about 5 minutes.

4 Return the dough ball to bowl. Drizzle a bit of oil over the dough, coating the dough and sides of the bowl. Cover lightly with plastic and let it rise in a warm place for about 2 hours to double in size.

5 Punch the dough down and form into 2 loaves or 12 small rolls.

6 Place the loaves into 2 greased loaf pans or the rolls on a greased baking sheet. Cover with a kitchen towel and let rise for 1 hour.

7 Heat the oven to 350 F degrees. Bake the loaves for about 35 minutes or rolls about 25 minutes, or until golden brown.

Makes 2 loaves or 12 rolls.