Teddy Bear Bread

3 3/4 cups all-purpose flour
1 pkg. active dry yeast
1/2 teaspoon crushed dried dillweed, or dried sage, or dried basil (optional)
1 1/4 cups milk
1/4 cup margarine or butter
2 - 4 Tablespoons sugar
1/2 teaspoon salt
1 egg or 2 egg whites
1 egg
1 Tablespoon water
Raisins



Directions:

In a large mixing bowl combine 1 1/2 cups of flour, yeast, and herb, if desired.

In a medium saucepan heat and stir milk, margarine or butter, sugar, and salt just till warm (120 - 130 degrees) and margarine almost melts.

Add milk mixture and egg or egg whites to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour.

Cover and refrigerate dough for 2 hours or up to 3 days.

When you are ready to use the dough:

Let the dough stand at room temperature about 2 1/2 hours.

Divide dough into 4 equal pieces: cut one piece in half for the 2 teddy bear heads; cut one piece into 14 pieces for paws, ears, and noses; leave the 2 remaining pieces for the 2 teddy bear bodies.

Shape the pieces into balls.

Place the 2 large balls in a greased cookie sheet.

Place each of the 2 medium balls next to each of the large balls on the cookie sheet and push together slightly.

Slightly flatten each of the 14 small balls and add to bears as paws, ears, and noses.

Cover bears and let rise until nearly double, about 30 minutes.

Mix the egg and water in a bowl and brush over bears.

Place raisins for eyes and belly buttons.

Bake in 375 degree oven for 25 - 30 minutes or until teddy bears are a golden brown.

I hope you enjoy making this teddy bear bread with your children. Smiles are good.