Recipe - Teddy Bears

One half cup Warm water; (105ø to 115øF)
2 pack FLEISCHMANN'S Active Dry
Yeast
Three fourths cup Warm milk; (105ø to 115øF)
One fourth cup Butter or margarine;
softened
One fourth cup Sugar
1 teaspoon Salt
3 One half cups allpurpose flour;
(up to 3)
3 Eggs
1 One half cup Whole wheat flour
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 allpurpose
flour; blend well. Stir in 2 eggs, whole wheat flour, and enough remaining
allpurpose 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 3/4inch 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, draftfree 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 Breadbakers Digest by "J. Mathew" joanm@bigfoot.com on Apr 13,
1998