*Official name: Bermuda *Motto: "Whither the fates carry us" *Capital: Hamilton *Official Languages: English *Government: Parliamentary dependency under constitutional monarchy (under the United Kingdom) *Area: 20.6 sq mi *Population: (2010 census) 64,237 *Currency: Bermudian dollar (BMD) *Time Zone: AST *Drives on the: left *International code: BM (data from Wikipedia)
For Bermuda, I made this recipe for Bermuda Trianlge Bread. A delicious white loaf with onions, parsley and poppy seeds. Simple, and oh so delicious.
BERMUDA TRIANGLE BREAD
- 1 1/8 c. warm water (100 degrees)
- 2 tsp sugar
- 3 tsp yeast
- 2 3/4 c. bread flour
- 1 tbsp. margerine or softened butter
- 1 tsp. salt
- 1/3 yellow onion, diced small
- 2 tsp. poppy seeds
- 1/3 c. parsley, chopped
1. In mixing bowl, combine water, sugar, and yeast. In a separate bowl, combine flour, margerine, and salt. Mix together by hand, working the margerine 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.
2. 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.
3. Preheat oven to 350 degrees F. Bake for 30-40 minutes, or until lightly golden brown and with an internal temperature of 190 degrees F. Cool before slicing.