Teddy bears

Yield: 1 Servings

Measure Ingredient
½ cup Warm water; (105ø to 115øF)
2 packs FLEISCHMANN'S Active Dry Yeast
¾ cup Warm milk; (105ø to 115øF)
¼ cup Butter or margarine; softened
¼ cup Sugar
1 teaspoon Salt
3 \N 1/2 cups all-purpose flour; (up to 3)
3 \N Eggs
1½ cup Whole wheat flour
\N \N Date pieces or raisins

Makes 2 large bears.

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt, and 2 cups all-purpose flour; blend well. Stir in 2 eggs, whole wheat flour, and enough remaining all-purpose flour to make stiff batter. Grease top; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.

Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface. Divide dough into 4 equal portions; set aside 2 portions. Shape 1 portion into ball for body. Place on large greased baking sheet; flatten slightly. Divide 1 portion in half; break off ¾-inch piece, and shape into ball for nose. Shape remaining piece into ball for head. Attach head to body; pinch to seal. Attach nose to head; pinch to seal. Divide remaining half of portion into 6 equal pieces. Shape into balls, and attach to body and head to form paws and ears; pinch to seal. Press date pieces or raisins into dough for eyes and buttons. Repeat with remaining portions.

Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.

Beat remaining egg with 1 tablespoon water; brush over dough. Redefine shapes, if necessary. Bake at 350øF for 25 minutes or until golden. Remove from sheets; let cool on wire racks.

Nutrition information per serving (1/14 of recipe): calories 220; total fat 5 g; saturated fat 3 g; cholesterol 55 mg; sodium 222 mg; total carbohydrate 36 g; dietary fiber 3 g; protein 7 g.

Posted to Bread-bakers Digest by "J. Mathew" <joanm@...> on Apr 13, 1998

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