Whole Wheat Sugar Bears Recipe
Ingredients
| Brown sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Dry yeast package | 2 | |
| Whole wheat flour | 4 Cup (16 tbs) | |
| 4 cups white flour, approximately | ||
| Milk | 2 Cup (16 tbs) | |
| Butter/Margarine | 1 Cup (16 tbs), melted | |
| Eggs | 2 | |
| Water | 1 Tablespoon | |
| 1 Tbsp allspice, approximately | ||
| Cinnamon | 1 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
Directions
In large bowl, combine sugar, salt, 2 cups whole wheat flour, 1 cup white flour and spices.
Heat 2 cups milk to 110°F, add a little sugar and sprinkle yeast over top.
Allow to rise 10 minutes.
Pour yeast and melted butter over flour mixture in bowl, add both eggs reserving a little egg white.
Mix well, stir in remaining whole wheat flour and enough white flour to make a soft dough.
Knead 10 minutes.
Place in bowl.
Cover, let rise for 1 hour.
Punch down and let rest for 15 minutes.
Divide dough into 3 pieces (for large bears), or 4 (for smaller bears).
Divide one of the pieces into three.
Cut 1/3 in half.
Shape 1/2 piece into large ball for body.
Place on buttered baking sheet; flatten slightly.
Cut remaining 1/2 in 1/2 again.
Mix reserved egg white with 1 tablespoon water.
Brush 1 piece with a little egg white and tuck under large piece on sheet for bear's head.
Roll remaining piece into 6 inch rope.
Cut a 2 inch piece for snout and pinch a small piece for nose, brushing bottom of pieces with egg white to attach to head.
Cut 2 (1/2 inch) pieces for ears.
Cut 4 (1 inch) pieces for legs (2 at top of body, 2 at bottom); tuck under body, first brushing with egg white.
With shears snip into legs at ends for toes, and snip into dough, making eyes and belly button, too.
Repeat with remaining dough to make 3 or 4 bears.
Cover with towel, let rise until double.
Preheat oven to 350° F.
Bake for 25 minutes.
Put foil over the noses after 15 minutes to prevent burning.
Bread is done when it sounds hollow when tapped.
Let cool on racks.
Heat 2 cups milk to 110°F, add a little sugar and sprinkle yeast over top.
Allow to rise 10 minutes.
Pour yeast and melted butter over flour mixture in bowl, add both eggs reserving a little egg white.
Mix well, stir in remaining whole wheat flour and enough white flour to make a soft dough.
Knead 10 minutes.
Place in bowl.
Cover, let rise for 1 hour.
Punch down and let rest for 15 minutes.
Divide dough into 3 pieces (for large bears), or 4 (for smaller bears).
Divide one of the pieces into three.
Cut 1/3 in half.
Shape 1/2 piece into large ball for body.
Place on buttered baking sheet; flatten slightly.
Cut remaining 1/2 in 1/2 again.
Mix reserved egg white with 1 tablespoon water.
Brush 1 piece with a little egg white and tuck under large piece on sheet for bear's head.
Roll remaining piece into 6 inch rope.
Cut a 2 inch piece for snout and pinch a small piece for nose, brushing bottom of pieces with egg white to attach to head.
Cut 2 (1/2 inch) pieces for ears.
Cut 4 (1 inch) pieces for legs (2 at top of body, 2 at bottom); tuck under body, first brushing with egg white.
With shears snip into legs at ends for toes, and snip into dough, making eyes and belly button, too.
Repeat with remaining dough to make 3 or 4 bears.
Cover with towel, let rise until double.
Preheat oven to 350° F.
Bake for 25 minutes.
Put foil over the noses after 15 minutes to prevent burning.
Bread is done when it sounds hollow when tapped.
Let cool on racks.
Chef
