Monday, January 21, 2013

Teddy Bear Bread



2 packages dry yeast
2 c. warm water (105° to 115°)
½ c. sugar
½ c. shortening (Crisco)
2 t. salt
1 egg
1 c. instant dry milk
6 ½ to 7 c. flour 
  1. Dissolve the yeast in the water.
  2. Add the sugar, shortening, salt, egg and milk solids and 3 c. flour.
  3. Beat with an electric beater at low speed.
  4. Mix until moistened. 
  5. Beat at medium speed until smooth (about 1 minute)
  6. Stir enough of remaining dough to make dough easy to handle.
  7. Knead a few minutes.
  8. Put in a large greased bowl, turn once to coat, and cover with plastic wrap.
  9. Put immediately in the refrigerator.
  10. Chill 8 hours or overnight (I love this!).
  11. You can also rise it in a warm spot until doubled and not overnight.
  12. After removing from the refrigerator, DO NOT punch down.
  13. Cut in 24 even pieces and shape in to balls by pinching edges and then pinch the bottom.
  14. Place pinched side down in a muffin tin.
  15. Brush with melted butter.
  16. Cover and let rise  1½ to 2 hours.
  17. Bake at 375° for 20 to 25 minutes or until golden brown.
  18. Use dark food color for the eyes and mouth and paint on with a paintbrush.