World Bimini Bread Recipe

Activate yeast and combine wet ingredients

Warm the milk and water together to about 105–110°F (40–43°C). In a small bowl, sprinkle the instant yeast and 1 tablespoon of the granulated sugar over the warm liquid, stir lightly and let sit 5–8 minutes until foamy. In a mixing bowl or stand mixer bowl, whisk the eggs with the remaining sugar and the vegetable oil.

Mix dough

Attach the dough hook (if using a stand mixer). Add 3 cups of the flour and the salt to the egg mixture, then pour in the foamy yeast mixture. Mix on low until combined. Add the softened butter in pieces and continue mixing, adding the remaining flour a half-cup at a time until a soft, slightly tacky dough forms (you may not need all the flour). Dough should pull away from the bowl but remain slightly sticky to the touch.

Knead

Knead in the mixer on medium speed for 6–8 minutes (or by hand on a floured surface for 10–12 minutes) until the dough is smooth, elastic and springs back when poked. If dough is too sticky, add up to 2 additional tablespoons of flour; if too dry, add up to 1 tablespoon warm water.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough gently to release gases. Divide dough into two equal pieces for two large loaves (or 3 pieces for smaller loaves). On a lightly floured surface, shape each piece into a long oval or tear-drop typical of Bimini bread, tapering slightly at the ends. Create characteristic slashes: make 3–4 diagonal cuts across the top about 1/2-inch deep, spacing evenly. Place loaves on a parchment-lined baking sheet about 1 inch apart.

Second rise

Cover loosely with plastic wrap or a lightly oiled towel and let rise again until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat oven to 375°F (190°C).

Egg wash and bake

Lightly brush the loaves with the beaten egg wash and, if desired, sprinkle coarse sugar across the top for a glossy, sweet finish. Bake in the preheated oven on the center rack for 22–28 minutes, or until the loaves are deep golden brown and register 190–200°F (88–93°C) when an instant-read thermometer is inserted into the center.

Cool

Remove loaves to a wire rack and allow to cool to room temperature (Bimini bread is traditionally served room temperature).

Prepare glaze

While the loaves bake or during the final 5 minutes of baking, combine the corn syrup, dark brown sugar and butter in a small saucepan over low heat. Stir until the sugar dissolves and the mixture is smooth. Remove from heat and whisk in vanilla extract and lime (or orange) juice. If glaze is too thick, whisk in the hot water one teaspoon at a time until you reach a brushable consistency.

Apply glaze

Within 5 minutes of the loaves coming out of the oven, brush the warm Aruba glaze evenly over the tops of the loaves so it sets into a shiny, slightly sticky finish. Let the glazed loaves cool completely to room temperature on a wire rack before serving so the glaze firms slightly.

Make whipped butter

Place the softened butter in a stand mixer or large bowl. Beat on medium-high speed with a whisk attachment or hand mixer until light and fluffy, about 2–3 minutes. Add the honey, powdered sugar (if using), vanilla extract and salt. Beat another 1–2 minutes until fully incorporated and airy. Taste and adjust honey or salt to preference.

Chill briefly and serve room temperature

If the butter became too soft during whipping, chill briefly (10–15 minutes) until spreadable but still soft. Serve the whipped honey butter at room temperature alongside slices of Bimini bread.

Slice the cooled, glazed Bimini bread into generous pieces and serve at room temperature with a dollop of whipped honey butter. Bimini bread is best the day it’s made but will keep wrapped at room temperature for 2 days or frozen for up to 1 month.