Name: Sweet Bahamian Bread
Prep time: 3 h 45 min
Cook time: 30 min
Total time: 4 h 15 min
Cuisine: Bahamian
Ingredients: 2 cups warm water; 1 package of yeast, 2.25 teaspoons; 1 tablespoon sugar; 1/2 cup flour; 6 cups flour, 840 grams; 1 cup sugar, 200 grams; 2.5 teaspoons salt; 1 stick Crisco (or another brand of shortening), 6.7 ounces, 1 cup, 190 grams; 1 cup evaporated milk, 8 fluid ounces; Nonstick Spray or 3 tablespoons of Crisco to crase the pans and bowl; 1 egg, beaten

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We have spent a lot of time in the islands, and this recipe is the real deal! Learning how to make sweet Bahamian bread took a lot of testing and decoding native recipes, but this is it! Enjoy.

I want to thank Remelda in Nassau for posting a video of her grandmother’s recipe which inspired me.

What's So Special?

Bahamian bread is very sweet, white bread, and makes the best French toast. It’s also good toasted with lots of butter.

Ingredients and Substitutions

Sweet Bahamian Bread has few ingredients and is super-easy once you understand the process.

Yeast

Let me tell you what you need to know about yeast: you must activate or prove it before adding it to your dough. This is done by adding the yeast to warm water with some sugar. If the water is too hot, it will kill the yeast. Think of a warm bath, warm tap water, not boiling, or scalding.

Let the yeast sit in warm water for ten minutes. It will bubble, or “bloom,” as some people call it. That’s it.

How to Make Bahamian Bread

Make the Yeast Mixture

Pour two cups of warm water into a bowl, then add a package of yeast, which is 2.25 teaspoons, and a tablespoon of sugar. Let it activate on the counter for 10 minutes. Then add half a cup of flour and stir until the lumps are gone.

If it doesn’t bubble, check the date of the yeast. Something is wrong, so don’t go forward with the recipe until this step is successful.

Gather the Ingredients

While the yeast is activating, measure all the ingredients and get ready to make the dough. I like to measure dry ingredients by weight in grams for baking because it is more precise, but I included the imperial measurements in the recipe, as well. Grease the loaf pans and prepare the egg wash.

Make the Dough

Put the dry ingredients in a stand mixer with the dough hook, stir them to combine, then add the Crisco and evaporated milk. Turn the mixer on at the lowest setting (1) and slowly pour in the yeast mixture. When a ball of dough has formed, turn the mixer up to the next speed (2) and leave it kneading for 5 minutes.

The First Rise

Turn the dough out onto a floured surface and shape into a ball. Transfer the ball to a large bowl sprayed with non-stick spray and cover with a clean kitchen towel. Put the bowl in a warm place.

Finding a warm place is easy because we live in Florida. Usually I put it on the covered patio. If it’s not warm enough outside, I put it in the top of the double oven with the light on and then turn the lower oven on 180°. The key is that the area is warm, but not hot enough to cook the dough. It will double in size in the next two hours, if it doesn’t, give it another 30 minutes.

Making the Loaves

Once the dough has risen, punch it down and separate into three equal parts. Knead each part into a smooth ball, eliminate air pockets, then form into a loaf that fits into the pan. Return the three loaf pans to the warm place and cover with a towel for 1 hour for the second rise. The loaves will again double in size.

Baking

Preheat the oven to 350°. Brush the tops of the loaves with the egg wash and place them on the same shelf at the bottom third of the oven. Bake for 30 minutes.

Keep an eye on the tops of the bread and cover loosely with foil if it is getting too dark.

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We have spent a lot of time in the islands, and this recipe is the real deal! Learning how to make sweet Bahamian bread took a lot of testing and decoding native recipes, but this is it! This post includes many pictures to help answer questions. Enjoy.

Total Time: 4 hours 15 minutes
Yield: 3 loaves

Instructions

Making the Bread Dough

Activate the Yeast: Add one tablespoon of sugar to 2 cups of warm water, not hot. Then add the yeast, a package equals 2.25 teaspoons. Yeast needs heat to activate, but hot water will kill the yeast. Stir in half a cup of flour and set aside for 10 minutes. The mixture will bubble and “bloom” as the yeast activates.
Gather Ingredients: Measure all the ingredients and have them ready to add to the stand mixer to create the dough. It is helpful to have everything organized in advance. This can be done while the yeast is activating.
Forming the Dough: Put the dry ingredients (flour, sugar, salt) in the bowl. Stir with a spatula, then put on the dough hook. Add the Crisco and evaporated milk, and start the mixer on the lowest setting. As the dough is forming, pour in the yeast mixture. Pause to scrape down the sides and ensure the dry ingredients from the bottom are incorporated. If the dough seems dry or wet, add a little flour or milk to achieve the right consistency. Once everything is incorporated, raise the speed of the mixer to 2-3 and knead for 5 minutes.

The Rising Process

First Rise: Turn the dough out onto a floured surface and form a ball. Drop the ball into a large greased bowl (nonstick spray or crisco) and cover with a clean kitchen towel. Put the bowl in a warm place, like in an oven with the light on. In Florida, we can usually just put in outside… leave the bowl for 2-2.5 hours for the dough to double in size.
Form the Loaves: Punch down the dough and divide it into three equal parts. Knead by hand into smooth balls, form into loaves with smooth tops, and put them into greased (nonstick spray or crisco) loaf pans.
Second Rise: Put the loaf pans in a warm place for 1-1.5 hours to again double in size.

Baking and Serving

Bake the Bread: Preheat the oven to 350°. Brush the tops of the loaves with an egg wash, a beaten egg. Then, put them into the oven for 30-35 minutes on the bottom shelf. Depending on your oven, you may need to turn the loaves after 20 minutes so that they cook evenly. Also, keep an eye on the tops. If they are getting too brown, you may want to cover them loosely with foil.
Cool: It is tempting to cut into the loaf right away, but it is better to let them cool for 15 minutes in the pan and then another 30-45 minutes on a rack. Serve with salted butter or use to make French Toast.