The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bimini Bread

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rayray221's picture
rayray221

Bimini Bread

Hello all,


A while back I went to a resturant in Fort Lauderdale called Bimini Boatyard (http://biminiboatyard.com/).  They had a bread there called Bimini Bread which is still on their web based menu!!  The bread is amazing and I wanted to see if anyone had any formulas for it.  I have found some on the internet but this website is my consult or sorts  :)


 


Thanks


Ray

wpringle's picture
wpringle

I am with you Ray!  Have not been able to find a recipe that compares with Bimini Boatyard's.


 


 

LindyD's picture
LindyD

BA has a monthly column called R.S.V.P.  Readers write in and request a recipe from their favorite restaurant.  BA apparently makes the contact and if they can obtain the info, they publish the recipe.


Might be worth a try.  www.bonappetit.com

RFMonaco's picture
RFMonaco

I emailed the restaurant and asked if they would share it for this forum. I will report if they answer.

rayray221's picture
rayray221

I am so glad I am not the only one!!  I will definitely look into Bon Appetit.  Hopefully RFMonaco will have luck with the resturant.

RFMonaco's picture
RFMonaco

Sorry...no luck. Their reply.....


"I am sorry; but the recipe is a highly guarded Bahamian secret that has been handed down and entrusted to a mere few at the restaurant. 


Best, Steve


Steven W. Hudson


1555 SE 17th Street


Fort Lauderdale, FL 33316


954-525-7400: restaurant


steve@biminiboatyard.com


www.biminiboatyard.com

RFMonaco's picture
RFMonaco

 ...some recipes on the web. One site claimed the "secret" ingredient was coconut milk in place of water...which I noted in the recipes below.


Bimini bread


(Five or six small loaves)


3 cups warm water (Coconut milk?)


1 oz yeast


1 cup beaten eggs


1/2 cup shortening


1-1/8 cup sugar


2 oz dry milk


Pinch salt


13 cups bread flour


Dissolve yeast in warm water.


Add eggs; stir and mix.


Stir in shortening, milk, sugar, salt and enough flour to form a paste.


On a floured board, knead dough until all moisture has gone out of it.


Return to bowl and cover. Let rise until double in size, about 30 mins.


Remove from bowl and knead again. Roll into 14-oz lengths of dough and place in small oiled loaf pans.


Cover and let rise at room temperature until double in size. Bake at 350 degrees F for about 35-40 mins or until golden brown. Remove from pans immediately and let cool.


---------- 


Bimini #2


INGREDIENTS (Nutrition)


3/4 cup warm water (coconut milk?).


1/2 cup rolled oats


1 1/2 teaspoons molasses


1 tablespoon butter


1/2 teaspoon salt


1 1/2 cups bread flour


1 tablespoon instant dry yeast


DIRECTIONS


In a small bowl, soak the oats in warm water for 2 minutes.


Stir in the molasses and butter.


Add oat mixture along with salt, bread flour, and yeast to the pan of the bread machine in the order suggested by the manufacturer.


Select the cycle for White Bread, and the Light crust setting. Start.


------------------


Bimini Bread #3


Ingredients:


2 package Dry yeast


1/2 cup Warm water (coconut milk?)


1/2 cup Nonfat dry milk powder


2/3 cup Sugar, granulated


1/2 cup Oil, vegetable or shortening


1 tsp Salt


2 Eggs


1 1/3 cup Warm water (coconut milk?)


7 1/2 cup Flour, all-purpose, as needed.


Bimini Bread Preparation:


Soften yeast in 1/2 cup warm water (coconut milk?) 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 (coconut milk?) 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 future use.


------------

rayray221's picture
rayray221

Thanks  RFMonaco, appreciate the research.  Guess I'll have to start playing.  I'll post my findings when I can. 

Richardsimput's picture
Richardsimput

35 plus years ago when I was a youngman active in our local church youth group we would raise money all year just to rent 3 sailboats to sail out to Bimini and the other surrounding islands each and every summer. Needless to say I had my first experiance with Fresh Hot Bimini Bread from that point on and I have NEVER tasted or found anything like it ever since. Anyway one afternoon while hanging around the little old white bricked bakery I happen to ask the baker what made his bread taste so darn good. Needless to say he was very informaqtive since he was only talking with a young 13 year old kid and he never thought twice about telling me what the special ingredient he useds to make the bread taste so Good, And it has stuck in my head ever since but I keep wondering if it is my place to pass it on. Back then Bimini was not a real tourist spot except for Game Fisherman and never crowded with tourist. So I could place my ordereach and everyday for my fresh OUTSTANDING Bread for the next day, which tasted Great with Peanut Butter or just by itself.  keep hearing people talk about Honey and honey butter but I think that was a Resturant thing.Anyway Stay tuned to this web site and after I make a few calls to make sure that it is alright for me to give out this bmissing piece of the puzzle, I will pass on what he told me if its ok. All I can say is it is something so simple that you will say O Yea after you hear it, Just think about what all they have to work with on a little island in the middle of the Atlantic Ocean. I will reply back with either a yea or nay.....I just don't want to take something away from the Good People of Bimini since this Truly is there Bread and Butter.Rich

pajaroloco's picture
pajaroloco

Been waiting for the secret ingredient(s) so I can replicate the Bimini Bread at home.  I tried two different Bimini Breads while I was visiting Bimini.  One is Charlies Bimini Bread and the other was made by a different baker.  I liked Charlies bread somewhat more.    I also tried some bread pudding it was super delicious however I don't know who made it.

Regards,

Luis Fernandez

San Juan, Puerto Rico

maltland's picture
maltland

I agree... Bimini Boatyard has a bread to die for but believe it or not it's not as good  now as the original there when they first opened. They used to inject the bread with honey but now they have switched to simple syrup. Still very good but not as good as it used to be.

maltland's picture
maltland

The big secret and it's really no secret is that the loaves are injected with honey to the point that when you bite into a hunk of the bread the honey oozes out and runs down your hand ...YUMMO!!!

KMIAA's picture
KMIAA

When is the honey injected?  After the loaf is baked and cooled or while it is still hot.  It isn't injected before baking, I assume.

UnConundrum's picture
UnConundrum

KMIAA,  This thread is almost 3 years old with no activity since October, so, you may not get an informative response, although I hope you do.  This thread has piqued my curiosity :)


 


Just a guess, as I've never even tasted the bread, from the description of the "ooey gooey" center, I'd think the honey is injected before baking, but I'm not sure how you could inject it.  I have a real good ratcheted meat injector, maybe that would work.  If you inject it while warm, it would be thinner.  Wonder if you cook anything into the honey.

KMIAA's picture
KMIAA

that this thread was that old, lol.  It is interesting.  Thanks for your reply. 

jrudnik's picture
jrudnik

I'll help, I am a native South Floridian and the local newspaper (Sun-Sentinel) does a column every Thursday on secret recipes of local restaurants. Maybe they can get the recipe. I also enjoy Aruba's in Lauderdale-by-the-Sea.

heykaren's picture
heykaren

Yes, Aruba's Bimini Bread is the best.  But I think the honey butter they bring with it makes it even better.  I grew up in Ft Lauderdale and recently went back for the first time in many years.  And our first night was at Aruba's because I wanted my friends to taste the Bimini Bread.  One of them died and went to heaven after practically eating the whole loaf.  She's hoping someplace will deliver!

iamajeep's picture
iamajeep

Glad to see that Steve Hudson responded to the request ... I just went there for lunch today and hubby got me a loaf to bring back to the office.  None of the above posted recipes COULD be it as the bread is definately rolled out with a hollow center that is full of ooey gooey crusty sugary stuff :) And the top is sticky and sparkly with sugar too :) Whipped honey butter added to a slice and I just died and went to heaven. Just wanted to state my observations for anyone out there trying to recreate the recipe!