I didn't keep the original post, but I recall someone asking about a
recipe to make dough boys. The only thing I could come up with was a
recipe from the Fleischmann's Web site
(http://www.breadworld.com/recipes/traditional/holiday.phtml?id=3D85)
that is pretty good. It is for teddy bears, but could easily be
modified to make dough boys. The picture of the teddy bear is on the
Web site so you can see what it does.
I realize this is not precisely what you asked for, but it's all I'm
able to offer at this point. Based on the traditional Easter egg
braid, you could certainly shape it into a dough boy shape and put a
colored easter egg in its little arms to make your bread.
Hope this helps a little,
Joan
--
Reply via email to joanm@bigfoot.com
http://www.geocities.com/Heartland/8098/index.html
***********************
Teddy Bears
Makes 2 large bears.
1/2 cup warm water (105=B0 to 115=B0F)
2 packages FLEISCHMANN'S Active Dry Yeast
3/4 cup warm milk (105=B0 to 115=B0F)
1/4 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon salt
3 to 3 1/2 cups all-purpose flour
3 eggs
1 1/2 cups whole wheat flour
Date pieces or raisins
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
3/4-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 350=B0F 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.