Bermuda Triangle Bread

Ingredients: 3 1/2 c. warm water (100 degrees)

2 tbsp. sugar

2 oz. yeast

8 c. high gluten flour (white or wheat)

3 tbsp. shortening

1/3 c. milk powder

1 tbsp. salt

1 Bermuda onion, diced

2 tbsp. poppy seeds

1 c. parsley, chopped

Cooking Instructions:

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

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