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Receta Bermuda Triangle Bread

by CookEatShare Cookbook

Ingredientes

3 1/2 c. hot water (100 degrees) 2 T sugar 2 ounce yeast 8 c. high gluten flour (white or possibly wheat) 3 T shortening

1/3 c. lowfat milk pwdr 1 T salt 1 Bermuda onion, diced 2 T poppy seeds 1 c. parsley, minced

Direcciones

1. In mixing bowl, put together water, sugar, and yeast. In a separate bowl, put together flour, shortening, lowfat milk pwdr, and salt. Mix together by hand, working the shortening into the flour. Put together the water and yeast mix with the dry ingredients and add in onion, poppy seeds, and parsley. Mix with dough hook for 3 or possibly 4 min or possibly knead by hand for 10 min.Let the dough rise, covered, for 20 or possibly 30 min. Remove it and knead briefly on a lightly floured counter, then cut into 3 even pcs. Let rise again for 10 min. Lb bread down to release air bubbles and roll into loaves, tucking in the seams. Place in greased bread tins and let rise again till the dough reaches the top of the pan. Bake in a 325 degree oven for 35 min. Cool before slicing. Makes 3 loaves.

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