Recipe - Dinosaur Bread (Manual Recipe)

1 pack Dried yeast (a scant
tablespoon) frothed with:
1 One half cup Warm water
1 tablespoon Sugar
4 cup Flour

Many years ago the childrens magazine, My Big Backyard, published a recipe
for Dinosaur Bread. It was a great handson morning at the cooperative
nursery school my son then attended, and I still make it occasionally (son
is now in high school).

The recipe makes 16 small dinosaurs in the hands of children, or 8 medium
sized dinner rolls (I make the mock plaits described in the Laurel's
Kitchen Bread Book.)

(For the nursey school, I put a thin disposable latex glove over the
frothing jug the gasses produced really did blow it up! The kids were
blase but I was impressed.)

After it is well frothed add about 4 cups of all purpose or bread flour and
knead well. (The recipe called for 1 teaspoon of salt to be added with the
flour but I omit it).

Form rolls, or dinosaurs. Brush the tops with milk and beaten egg, or dust
with flour.

Let rise a while depending on how long the dough was played with!. Bake
at 425F for about 20 mins if start with a cold oven, or about 15 mins if
oven preheated.

Thin bits of the animals are hard by the time a thick body is cooked but,
at least to the childcook and long suffering parents, they are edible
just watch your teeth on any hard bits!
Posted to Digest breadbakers.v096.n063

From: Jay Ekers jekers@magna.com.au

Date: Tue, 3 Dec 1996 02:40:16 +1100