Teddy Bear Bread

Makes two bears.

1/2 Cup milk

3 Tablespoons sugar

2 1/2 teaspoons salt

3 Tablespoons butter

1 package (2 1/4 teaspoons) active dry yeast

1 1/2 cups warm water (105-110 degrees)

3 cups unsifted all-purpose flour

3 to 4 cups additional flour

6 raisins

1 egg mixed with 1 Tablespoon water

1. Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
2. Dissolve yeast in 1 1/2 cups warm water.
3. Add milk mixture and 3 cups unsifted flour. Stir until smooth.

   

   Stirring until smooth!

4. Mix in enough additional flour to make a stiff dough – 3 to 4 cups.

   

   I added 3 cups because the flour was packed down pretty hard.

5. Knead 8-10 minutes on a floured board. Place in buttered bowl. Butter top of dough. Cover.

   

   It’s a lovely dough. Not sticky at all!

6. Let rise until doubled – about an hour. Punch down.
7. Divide dough into four equal parts.
8. Leave two pieces whole. Cut one piece in half. Cut another piece into 14 pieces. Shape all into balls.
9. Place two largest balls onto greased baking sheet for bodies.
10. Place next two largest balls above the bodies to make the heads. Flatten slightly.
11. Attach 7 small balls to each bear for paws, noses and ears.
12. Cover. Let rise again until doubled.
13. Make indentations in ears. Place raisins for eyes and belly buttons. Brush bears with the egg mixed with 1 Tablespoon water.
14. Bake at 375 degrees for 25-30 minutes. Halfway through baking time, rotate top to bottom, front to bake. You might want to add a little more eggwash around the neck as it rises in the oven.
15. Cool. 🙂 Slather with deliciousness and eat while growling.